Description
This Flaming Tamarind Crab Curry is messy, spicy, and the kind of meal you eat with your hands and a stack of napkins nearby. The sauce is deep and tangy with tamarind, tomatoes, warm spices, and sweet crab soaking up every bit of it.
Ingredients
Units
Scale
- 1/4 to 1/2 cup oil
- 1 tsp fennel seeds, lightly roasted and ground
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 10 curry leaves
- 2 Tbsp crushed ginger and garlic
- 1 large onion, finely chopped
- 5 to 10 green chili, sliced (adjust to your heat preference)
- 1 tsp turmeric
- 3 Tbsp Kashmiri masala (add a little more if you like deeper colour and heat)
- 1 can (about 14 oz / 400 g) chopped tomatoes
- 1 can (about 14 oz / 400 g) tomato purée
- 6.6 lb = 3 kg fresh crab, cleaned and cut into pieces
- 2 Tbsp tamarind paste dissolved in 1 cup warm water
- 1 to 2 tsp salt, or to taste
- 1/2 to 1 cup water, as needed for sauce consistency
- Optional garnish: fresh cilantro, chopped
Instructions
- Heat 1/4 to 1/2 cup oil in a large heavy pot over medium heat.
- Once the oil is hot, add 1 tsp roasted ground fennel seeds, 2 tsp mustard seeds, and 1 tsp cumin seeds. Let them crackle for about 30 seconds, then toss in 10 curry leaves.
- Add 2 Tbsp crushed ginger and garlic, 1 large finely chopped onion, and 5 to 10 sliced green chili.
- Cook on medium heat for about 6 to 8 minutes, stirring now and then, until the onion softens and turns lightly golden.
- Stir in 1 tsp turmeric and 3 Tbsp Kashmiri masala.
- Lower the heat and cook the spices for about 2 minutes, stirring so they don’t burn. If things look dry, splash in 1 to 2 Tbsp water.
- Add the 3 kg cleaned crab pieces directly into the pot. Toss well so the crab gets coated in the masala.
- Let it cook in the spice mixture for 4 to 5 minutes, stirring gently.
- Pour in 1 can chopped tomatoes and 1 can tomato purée.
- Stir everything together and let the curry simmer uncovered for 10 minutes, until the sauce thickens slightly and the tomatoes cook down.
- Stir in 2 Tbsp tamarind paste dissolved in 1 cup water.
- Mix well and bring the curry to a gentle simmer.
- Cook for 15 minutes, stirring occasionally.
- Add 1/2 to 1 cup of water if the sauce becomes too thick. The crab shells should turn bright red, and the meat will be tender.
- Taste the sauce and add 1 to 2 tsp salt if needed.
- Let the curry sit for about 5 minutes before serving so the flavours settle a bit.
- Scatter over fresh chopped cilantro if using.
- Serve hot with rice, roti, or crusty bread to soak up that spicy sauce.
Notes
Created, prepared, tried, and tested Irene
