COCONUT CRAB CURRY

Crab Curry (8) I love curry!  I’m sure that isn’t a surprise to many of you who have followed me on this blog as I have shared countless curry recipes.  Crab curry is one of my absolute favorites.   This isn’t your everyday curry, and growing up it was definitely a special occasion curry as it was a bit more time consuming than any other type of curry.  Cooking crab curry in Guyana meant buying fresh crabs at the market, then taking them home and cleaning them.  In the US, the crab is boiled then cleaned whereas in Guyana we clean the crabs before cooking them.  Crab Curry (9)This meant having to go to war with a live crab who was literally fight for his life, grabbing it in such a way that you won’t be pinched and skillfully removing the back.  The crab would then be cleaned and seasoned and ready for the pot.  Well…I’m not fighting with a live crab; I’ve been pinched before and have no desire to wrestle with a crab for my meal so I used frozen snow crab.  Fresh crab will be more flavorful but frozen crab is also great!  I originally wanted to add green mango to the curry but could not find any!  I was a bit disappointed but decided to go in a different direction and make a coconut curry instead and it ended up being amazing; full of flavor but with a touch of sweetness from the coconut milk.  I served it with rice (even though my Jamaican husband doesn’t get the concept of eating crab with the shell over rice).Crab Curry (11)

 

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2 Comments

  1. October 24, 2015 / 3:47 pm

    Gyurl, that is one nice plate of crabs you have there! And I must say I side with the hubby. Crabs in shell over rice? Nah sah… must be a Guyanese ting! But I tell you, that roast two corn on the side and give me some bread or roti to soak the curry and we gone clear!

  2. JehanP
    Author
    November 2, 2015 / 3:28 pm

    Haha, nothing wrong with rice and crab.