Indian cuisine · Fish & Seafood

Malabar Crab Curry

Crab meat from Kerala, braised with shallots, curry leaves, desiccated coconut and tamarind.

Ingredients · for 4 servings

• 500g crab meat
• 8 shallots
• 2 sprigs curry leaves
• 60g desiccated coconut
• 300ml coconut milk
• 1 tbsp tamarind paste
• 1 piece ginger (3cm)
• 4 garlic cloves
• 2 tsp Kashmiri chilli powder
• 1 tsp turmeric
• 4 tbsp coconut oil (or rapeseed oil as a substitute)
• Salt

Instructions

1. Slice the shallots into thin strips, finely chop the ginger and garlic, check the crab meat for shell fragments, and pat dry.
2. Toast the desiccated coconut in a dry pan over medium heat for 3–4 minutes until light brown and nutty-smelling, then blend finely with 100ml water.
3. Heat 3 tbsp coconut oil in a pot, let half the curry leaves crackle for 20 seconds, then add the shallots, ginger and garlic and fry for 6–8 minutes until soft and golden.
4. Fry in the chilli powder and turmeric for 1 minute, stir in the coconut paste, tamarind paste and 200ml water, and simmer uncovered for 8 minutes until the sauce lightly thickens.
5. Pour in the coconut milk, season with salt, and add the crab meat; let it sit over gentle heat for 5–6 minutes without letting it boil again.
6. Let the remaining curry leaves foam briefly in the remaining coconut oil, pour over the curry, and serve with rice.