Classic Crab Curry

Sundays at home were a real celebration of food. As opposed to rushed lunches and dinners during the week, this was a day when we could sit around the table for a few hours enjoying and appreciating the food on our plates a little bit more. Crab curry has definitely been a repeated feature on these occasions. This classic version is from my mother, and it’s love + the goodness of home on a plate. Crabs can seem intimidating to cook, but really it’s the looks that are deceptive. Using a simple coconut milk base and minimal ingredients, this curry takes more time to eat than cook, which is saying something!

Every time I think of crabs now, especially in lockdown, I’m filled with a wave of nostalgia and look forward with hope for more times like those with family around the table. Of taking hours to tediously finish eating the crabs properly and feeling the warmth of the people I love the most.

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Ingredients

  • 1kg blue crabs, cleaned

  • 1 tbsp coconut oil

  • 8-10 curry leaves

  • 1/2 tsp black mustard seeds

  • 1/2 tsp fenugreek seeds

  • 1 inch stick cinnamon

  • 2 bird’s eye chillies, sliced

  • 2 cloves garlic, sliced

  • 2 inch knob of ginger, sliced

  • 1 medium red onion, sliced thin

  • Salt to taste

  • 1 tsp turmeric powder

  • 2 tsp Sri Lankan curry powder

  • 2 tomatoes, quartered

  • 1 400ml tin coconut milk

  • 2 cups water

  • Juice of 1/2 lemon

Method of Preparation

  1. To a large + deep heavy bottomed pan (preferably not non-stick) on medium heat, add the coconut oil. As it begins to heat, add the curry leaves + mustard seeds + fenugreek seeds + cinnamon stick. As it becomes fragrant, add the chillies + garlic + ginger. As they turn a mild golden, add the onions. Sauté for a minute, then add salt. Cook on low/medium heat for 10-15 minutes, till the onions soften and turn a pinkish golden. Add the turmeric powder + curry powder. Sauté for another minute, till the spices are incorporated. Add the crabs + tomatoes + coconut milk + water. Gently give it a stir, as it can be dodgy with the crabs. Bring to boil, reduce the heat, cover and cook for ~20 minutes. Remove the lid and cook for another 10-15 minutes, till the gravy is reduced to your desired consistency.

  2. Serve hot on the side of some steaming hot rice.

Note: The curry tastes even better if it’s allowed to rest for a day. You can cool + refrigerate overnight. Reheat before serving the next day.