Mud crab curry

all details

Maurice Raymond mixes subtle flavours to achieve balance.

Mud crab curry
Photo: Marco Del Grande

Ingredients

  • 1 large mud crab (about 1.75kg)
  • 2 tsp chilli powder
  • 2 tbsp cumin powder
  • 1 tbsp coriander powder
  • 4 cloves garlic, finely chopped
  • 5cm ginger, chopped
  • 10cm fresh lemon-grass, bruised
  • For cooking crab
  • 3 tbsp grated coconut, fresh or dessicated
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp fenugreek
  • 40 fresh curry leaves
  • 1 cup water
  • 2 tsp turmeric
  • 1 tbsp tamarind
  • 1 tbsp white vinegar
  • 1 X 400ml tin coconut milk
  • 2 handfuls drumstick leaves (moringa oleifera)
  • 1 lime, juiced
  • 2 tsp brown sugar

Method

Wash and scrub crab carefully (use a toothbrush if necessary). Break off claws (but not legs), remove the main shell, discard and remove feathery lungs on sides of body. Cut body in half, place pieces in a colander and sprinkle with chilli, cumin, coriander, garlic, ginger and lemongrass. In a large saucepan, add grated coconut, chilli, cumin, coriander, fenugreek and curry leaves. Dry fry until aromatic and the coconut is toasted. Add crab pieces (including spice marinade), with water, turmeric, tamarind and vinegar. Bring to the boil, add coconut milk. Simmer for 10 minutes or until crab turns red. Add drumstick leaves, simmer for five minutes. Add lime juice and brown sugar, remove from heat. Serve with boiled white rice.

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  • Main Ingredients - Shellfish
  • Cuisine - Indian
  • Course - Main-course

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