Crab Claw Curry
This recipe features succulent crab claws simmered in a fragrant curry sauce that's bursting with aromatic spices like cumin, coriander, and garam masala. The tender crab meat and rich tomato base create a dish that's both comforting and exotic, making it a perfect choice for a special meal with loved ones. Serve this flavorful curry with your choice of naan bread or chapati for a satisfying and memorable dining experience.
— Constant Cookbook
Ingredients
- 2kg crab claws
- 1 large onion finely chopped
- 1 tin chopped tomatoes
- 1 tsp cumin seeds
- 2tsp ground cumin
- 2 tsp ground dhanyia
- 2tsp curry powder (choose strength according to taste)
- 1 tsp gram masala
- 2 chopped cloves garlic
- Small piece finely chopped fresh ginger
- Salt to taste
- Vegetable oil
Instructions
- Break and remove some of the shell around the claws to allow ease of access to crab meat.
- Heat 2 tbsp oil in a large pan (n.b. claws will scratch non stick pans, I use large stainless steel paella pan)
- Add cumin seeds and stir in chopped onions , cook until onions are soft and begin to brown
- Add garlic, ginger, salt and all spices, fry gently for about 5 mins.
- Add chopped tinned tomatoes and simmer for 10 minutes
- Add crab claws ensuring all claws are covered in curry sauce, if necessary add enough boiling water to cover
- Bring to boil cover and simmer for 15 minutes or until sauce thickens
- Serve with naan breads or chappati. If you wish you can also serve with plain boiled rice
Yield
Serves 6
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