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)

Get the Recipe COCONUT CRAB CURRY

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Ingredients
 

  • 2 tsp curry powder
  • 1 tsp geera, cumin
  • 1 tsp garam masala
  • 1 tbsp crushed garlic
  • 1 tbsp chopped thyme
  • 4 tbsp water
  • 3 tbsp oil
  • 1 medium onion
  • 1 hot pepper
  • 4 cups water
  • ½ tsp salt
  • 2 scallion, finely chopped
  • 1 ½ cup coconut milk
  • 2 lbs crab

Instructions
 

  • Make a curry paste by mixing the curry powder, geera, garam masala, garlic, thyme and water in a small bowl.
  • In a large pot over medium high heat, add oil. When the oil is hot add curry paste and stir. Lower the heat to medium and cook for 5-7 minutes until the curry darkens.
  • Add onion and stir fry for 2 minutes or until the onion softens. Add pepper, water, coconut milk and salt and bring to a boil.
  • Add crab and cook until the sauce thickens. When the sauce is thick, turn off the stove and stir in scallion.
  • Tips* I used snow crab for this recipe but you can use your favorite crab. Fresh or frozen works well. I cut the snow crab legs in half and cracked the claws so that the meat will be flavored with the sauce.
Author: Jehan Powell