A serving board with crab curry, rice and crabs legs

Crab curry

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Prep: 30 mins Cook: 1 hr, 15 mins

Easy

Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal499
  • fat38g
  • saturates14g
  • carbs14g
  • sugars12g
  • fibre7g
  • protein23g
  • salt1.1g
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Ingredients

  • 85ml oil
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 2 garlic cloves, chopped
  • 2-3 green chillies, chopped
  • 1 thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 10 curry leaves
  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp chilli powder
  • 1 ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 300ml fish stock
  • 1½ tbsp coconut milk powder
  • 2 tbsp tamarind pulp water
  • 2 tomatoes, cut into chunks
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 10g fresh drumstick leaves (optional)
  • 500g white crabmeat (use ready prepped or pick your own)
  • 20g brown crabmeat (use ready prepped or pick your own)
  • cooked rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

For the paste

  • 115g frozen or fresh grated coconut
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 1 tbsp cumin seeds
  • 1 tbsp peppercorns

Method

  1. 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.

  2. 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.

  3. 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.

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