Traditional Durban crab curry


Mmm...Who does not enjoy a lovely crab curry on a cold day/night? Perfectly spiced to get those sensations going.


A recipe by a good friends mum, Mrs. Govender from my neighborhood Ingredients:

  • 2.5 kgs large crab (If you can, crack some of the hard shelled pieces so the juices soak in ½ cup oil

  • 1tsp roasted jeera seeds, 1 tsp crushed methi seeds, 1 tsp mustard seeds

  • 2 large onions sliced

  • Ginger garlic paste

  • 1 sprig curry leaves

  • 4 split green chilies (add extra heat)

  • 1 tsp turmeric powder

  • 3 Tbsp. Kashmiri hot masala

  • 1 Tbsp. Kashmiri chili powder

  • 3 ripe tomatoes grated

  • 1 tin tomato puree

  • 2 tsp tamarind soaked in a cup of boiling water

  • Salt to taste

  • Dhania aka Coriander finely chopped for braising onions and some for garnishing

Method

  • Steam cook the crabs halfway in salt (shell turns red and then is when you remove Strain and keep aside

  • Heat oil and add jeera, mustard seeds, and green chilies together with sliced onion and allow to fry until onions are soft. Do not brown to a crisp

  • Add in the ginger garlic paste, green chilies, and curry leaves

  • Add water to thicken mix and cook for 5 minutes

  • Add Kashmiri masala and Kashmiri chili powder. Allow to cook for a further 10 minutes

  • Pour in grated tomatoes and cook until tomatoes soften, then add in a tin of tomato puree and cook for 10 minutes

  • I add lemon juice to bring a different flavor to the taste

  • Add 3 cups of water and cook on high heat for 30 – 35 minutes until a thick gravy forms

  • Lower heat and add in the tamarind and cook for a further 10 minutes

  • Garnish with chopped coriander aka dhania

*Let sit to cool prior to serving

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