Crab Curry
Crab Curry
Ingredients
- cooking oil, as needed
- 1 1/2 teaspoons mustard seeds
- 1 1/2 teaspoons fennel seeds
- 3 dried chili peppers
- 2 cinnamon sticks
- 1 1/2 teaspoons cumin seeds
- 1 red onion, medium, chopped
- 5 garlic cloves, whole
- 1 inch fresh ginger
- 1 tomato, medium, chopped
- adobo seasoning, as needed
- red pepper flakes, as needed
- ground turmeric, as needed
- 1 1/2 tablespoons curry powder
- crabs, raw and cleaned
- 14 fl oz chicken broth
- 3 bay leaves
- 13.5 fl oz unsweetened coconut milk
Instructions
- 1
Heat cooking oil in a wok over medium-high heat.
⏱️ 1 min
- 2
Add mustard seeds, fennel seeds, dried chili peppers, cinnamon sticks, and 1/2 teaspoon of the cumin seeds to the hot oil. Stir the spices for about 30 seconds to toast them until fragrant.
⏱️ 1 min
- 3
Add the chopped red onions to the wok and stir, cooking until they begin to soften, about 3-5 minutes.
⏱️ 4 min
- 4
While the onions cook, combine the garlic cloves and the remaining 1 teaspoon of cumin seeds in a mortar. Grind them together using a pestle until well crushed.
⏱️ 2 min
- 5
Add the crushed garlic and cumin mixture to the wok with the onions and other spices. Stir well.
⏱️ 1 min
- 6
Grate the fresh ginger directly into the wok. Stir the mixture well, allowing it to cook for another 2-3 minutes until the onions are fully softened and translucent.
⏱️ 3 min
- 7
Add the chopped tomatoes to the wok. Stir to combine.
⏱️ 1 min
- 8
Season the mixture with adobo seasoning, red pepper flakes, ground turmeric, and curry powder. Stir all the ingredients together thoroughly to create the curry base, cooking for 1-2 minutes.
⏱️ 2 min
- 9
Add the raw, cleaned crab pieces to the wok. Stir the crabs with the curry base until they are well coated and begin to turn orange, about 2-3 minutes.
⏱️ 3 min
- 10
Pour in the chicken broth and add the bay leaves.
⏱️ 1 min
- 11
Pour in the unsweetened coconut milk. Stir the mixture gently to combine all ingredients.
⏱️ 1 min
- 12
Cover the wok with a lid and allow the crab curry to simmer for 5-7 minutes, or until the crabs are fully cooked through.
⏱️ 7 min
- 13
Uncover and stir the curry, ensuring the crabs are fully cooked and coated in the rich sauce.
⏱️ 1 min
- 14
Serve the crab curry hot, optionally with white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Curry
- cooking oil, as needed
- 1 1/2 teaspoons mustard seeds
- 1 1/2 teaspoons fennel seeds
- 3 dried chili peppers
- 2 cinnamon sticks
- 1 1/2 teaspoons cumin seeds
- 1 red onion, medium, chopped
- 5 garlic cloves, whole
- 1 inch fresh ginger
- 1 tomato, medium, chopped
- adobo seasoning, as needed
- red pepper flakes, as needed
- ground turmeric, as needed
- 1 1/2 tablespoons curry powder
- crabs, raw and cleaned
- 14 fl oz chicken broth
- 3 bay leaves
- 13.5 fl oz unsweetened coconut milk
Instructions
- 1
Heat cooking oil in a wok over medium-high heat.
⏱️ 1 min - 2
Add mustard seeds, fennel seeds, dried chili peppers, cinnamon sticks, and 1/2 teaspoon of the cumin seeds to the hot oil. Stir the spices for about 30 seconds to toast them until fragrant.
⏱️ 1 min - 3
Add the chopped red onions to the wok and stir, cooking until they begin to soften, about 3-5 minutes.
⏱️ 4 min - 4
While the onions cook, combine the garlic cloves and the remaining 1 teaspoon of cumin seeds in a mortar. Grind them together using a pestle until well crushed.
⏱️ 2 min - 5
Add the crushed garlic and cumin mixture to the wok with the onions and other spices. Stir well.
⏱️ 1 min - 6
Grate the fresh ginger directly into the wok. Stir the mixture well, allowing it to cook for another 2-3 minutes until the onions are fully softened and translucent.
⏱️ 3 min - 7
Add the chopped tomatoes to the wok. Stir to combine.
⏱️ 1 min - 8
Season the mixture with adobo seasoning, red pepper flakes, ground turmeric, and curry powder. Stir all the ingredients together thoroughly to create the curry base, cooking for 1-2 minutes.
⏱️ 2 min - 9
Add the raw, cleaned crab pieces to the wok. Stir the crabs with the curry base until they are well coated and begin to turn orange, about 2-3 minutes.
⏱️ 3 min - 10
Pour in the chicken broth and add the bay leaves.
⏱️ 1 min - 11
Pour in the unsweetened coconut milk. Stir the mixture gently to combine all ingredients.
⏱️ 1 min - 12
Cover the wok with a lid and allow the crab curry to simmer for 5-7 minutes, or until the crabs are fully cooked through.
⏱️ 7 min - 13
Uncover and stir the curry, ensuring the crabs are fully cooked and coated in the rich sauce.
⏱️ 1 min - 14
Serve the crab curry hot, optionally with white rice.
⏱️ 1 min