Spicy Durban Crab Curry
An authentic Durban Crab curry made with freshly ground spices, tomatoes and tamarind. Cooked to perfection to please the whole family
Ingredients
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 4 dried red chillies
- 2 tbsp oil
- 2 red onions sliced
- 2 sprigs curry leaves separated
- 5 cloves garlic crushed
- coarse salt
- 1.5-2 kg crab cleaned
- 2 tbsp chilli powder
- 1 tbsp masala
- 1 tsp turmeric
- 800 ml crushed tomatoes
- 1 tbsp tomato paste
- 1 cup boiling water
- 1 tbsp tamarind - mixed with 1/2 -3/4 cup of water
- 1 tsp kasuri methi (dried fenugreek leaves)
- freshly chopped coriander leaves
- 1-2 tsp sugar
Instructions
- Roast the cumin seeds, mustard seeds, fenugreek seeds, dhania seeds, black peppercorns and dried chillies in a pan on low heat for about 3 minutes, tossing frequently as to make sure not to burn the spices
- Once cooled, grind the spices into a powder and keep aside
- Heat a large pot on medium to high heat and add the oil, onions and 1 sprig of curry leaves
- Allow the onions to get translucent before adding the crushed garlic - mix well
- Now add 2 heaped tablespoons of the freshly ground spice mix that was just ground and also add corse salt, according to taste
- In goes the cleaned crab, mix well, place the lid onto the pot and simmer for 5 minutes
- Add the chilli powder, masala and turmeric powder and another tablespoon of the freshly ground spice - give it a good toss
- Add the crushed tomatoes and the tomato paste, mixed with a dash of water , mix well
- Add hot water and the tamarind and the rest of the curry leaves and simmer for about 10 -15 minutes until thickened, add sugar to balance the acidity
- Garnish with kasuri methi and freshly chopped coriander leaves
Notes
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