Simple Crab Curry Recipes
SIMPLE CRAB CURRY RECIPE
This crab curry is so delicious with loads of heat. Cooked the South African way in a spicy, hot tomato based sauce.
Provided by Lorraine
Categories Main Course
Number Of Ingredients 14
Steps:
- Wash the crab and rub some coarse salt into it to get it really clean. Make a few random cracks in the crab shells
- Heat the oil in a large pot. Add the minced garlic and fry for a minute
- Add the crab, 2 tbsp masala, turmeric and salt and allow it to fry for 10 minutes on low heat
- Add the onion, curry leaf and green chillies. Saute until the onion is translucent
- Remove the skin from the tomatoes and blend them. Mix it into the crab
- Add the chilli powder and chopped coriander. Allow it to simmer on low heat until the tomatoes are cooked and it reduces into a thick sauce. About 30 minutes
- Mix the tamarind into the warm water. Strain and add to the curry. Simmer for another 2-3 minutes
- Garnish with more coriander. Serve hot with rice
INDIAN CRAB CURRY
Steps:
- Mash the tamarind with your fingers to mix it well into the water.
- Grind the mixture well to make a smooth paste (also called masala ).
- Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.
Nutrition Facts : Calories 612 kcal, Carbohydrate 47 g, Cholesterol 258 mg, Fiber 9 g, Protein 54 g, SaturatedFat 10 g, Sodium 1578 mg, Sugar 20 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
CRAB CURRY
Use pots of white and brown crabmeat, or pick the meat from fresh crab for this tasty Sri Lankan crab curry. Tamarind adds a lovely sweet and sour note
Provided by Karam Sethi
Categories Main course, Supper
Time 1h45m
Number Of Ingredients 21
Steps:
- First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste.
- Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn't stick - add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little.
- Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 mins. Check the seasoning, then add the mixed crabmeat and heat through, stirring gently. Serve with rice.
Nutrition Facts : Calories 499 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium
QUICK, EASY & TASTY CURRIED CRAB
This is so easy - I used Thai Kitchen red curyy paste and flaked articicial crab. Use your own favorites. If you want more sauce just add more chicken stock and curry paste. This recipe is only medium hot but for some this will be HOT. Adjust your curry to your liking - start off with 2 tsp and keep adding.. Serve over rice or noodles. If you make more sauce thicken witn 1 tbsp of corn starch.
Provided by Bergy
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray a pot with Pam.
- Add garlic & onions, cook over medium heat until onion is lightly browned (apprx 5 minutes).
- Pour in the stock.
- Stir in curry paste, simmer for 5 minutes.
- Add crab and heat for apprx 2minutes. Give it astir or two.
- Serve over rice.
Nutrition Facts : Calories 166.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 24.4, Sodium 1040.3, Carbohydrate 20.8, Fiber 0.9, Sugar 3.5, Protein 15.9
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