For company
Crab curry with tamarind
My favourite curry in the whole world. Whole crab, dark spiced gravy, tamarind for the sour edge. The Oyster Box makes this for me when I visit — this is the closest I get at home.
Wear an apron. Use your hands. There is no elegant way to eat crab curry — that is the joy.
Method
- 01
Heat coconut oil. Add mustard seeds, wait for the pop, add curry leaves.
- 02
Add onions with salt, cook 12 minutes until deeply soft.
- 03
Add garlic, ginger, chillies, cook 2 minutes.
- 04
Add chilli, turmeric, coriander, fenugreek. Stir 1 minute — do not let them burn.
- 05
Add tomatoes, cook until they collapse into the spices, about 8 minutes.
- 06
Add tamarind and coconut milk. Simmer 5 minutes and taste for salt and sour.
- 07
Add the crab pieces. Turn them through the gravy. Cover and simmer very gently for 20-25 minutes, spooning the sauce over the shells.
- 08
Finish with coriander. Serve with rice and roti. Provide finger bowls and napkins.
Keep cooking
