Master the art of spicy crab curry: a step-by-step guide

Ingredients 

±700–900g cleaned crab

2–3 tbs olive oil

1 tsp jeera (cumin) seeds

2 bay leaves

1–2 cinnamon sticks

1 large onion, finely chopped

1–2 green chillies, chopped

1 tbs ginger, grated

1 tbs garlic, grated

1 tbs Kashmiri chilli powder

1 tbs fish masala

1 tsp turmeric

1 tsp garam masala

½ tsp cumin powder

300ml fish stock

4 ripe tomatoes, grated

salt, to taste

½ tsp sugar

fresh coriander

lemon wedges (optional)

Method

Heat the olive oil in a wide pan. Add the crab, cumin seeds, bay leaves, and cinnamon sticks. Fry until the excess water evaporates and the crab is halfway cooked. Remove the crab and keep the juices aside.

In the same pan, sauté the onion and chilli until soft. Lower the heat and add the ginger and garlic. Cook until fragrant. Add the Kashmiri chilli powder, fish masala, turmeric, garam masala, and cumin powder. Stir and cook until the spices release an aroma.

Pour in the fish stock and allow it to reduce slightly. Add the grated tomatoes, salt, sugar, and fresh coriander. Cook on medium heat for about 15 minutes until thick and rich. Add the crab back into the pan with all the juices. Gently mix and make sure the crab is submerged in the sauce.

Simmer for 10 to 15 minutes until the crab is fully cooked. Finish with fresh coriander and serve with lemon wedges.

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