CURRY CRAB RECIPES

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CRAB CURRY | SEAFOOD RECIPES | JAMIE OLIVER RECIPES



Crab Curry | Seafood Recipes | Jamie Oliver Recipes image

The aromatic, light spices in this gorgeous crab curry let the sweet flavour of the meat sing

Total Time 35 minutes

Yield 4

Number Of Ingredients 17

olive oil
3 teaspoons fennel seeds
2 heaped tablespoons black mustard seeds
5 green cardamom pods crushed and husks removed
1 teaspoon cumin seeds
1 thumb-sized piece fresh ginger peeled and finely sliced
2 large cloves garlic peeled and finely sliced
1 medium white onion peeled and finely sliced
2-3 fresh red chillies deseeded and finely sliced
2 heaped teaspoons turmeric
250 g brown crabmeat from sustainable sources, ask your fishmonger
400 ml light coconut milk
2 lemons juice of
500 g picked white crabmeat from sustainable sources, ask your fishmonger
1 good bunch fresh coriander leaves picked
sea salt
freshly ground black pepper

Steps:

    1. Heat 2 tablespoons of olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli. Fry on a medium heat for 4 to 5 minutes until lightly golden, then add the turmeric, a splash of olive oil and the brown crabmeat. After a minute or so, pour in the coconut milk and a tinful of water. Let it simmer away for 5 minutes so all the flavours develop. Then add the lemon juice and simmer for another 10 minutes, or until the sauce resembles double cream in consistency.
    2. Just before you stir in the white crabmeat, check that all the shell has been picked out, then add half the coriander, simmer for 4 more minutes and taste. Season carefully with salt and pepper and a little more lemon juice if you think it needs it. Serve with some fluffy white rice, sprinkled with the rest of the coriander leaves.

Nutrition Facts : Calories 404 calories, FatContent 23.5 g fat, SaturatedFatContent 9.3 g saturated fat, ProteinContent 37.9 g protein, CarbohydrateContent 14.1 g carbohydrate, SugarContent 7 g sugar, SodiumContent 2.84 g salt, FiberContent 2.7 g fibre

CRAB CURRY RECIPE | BBC GOOD FOOD



Crab curry recipe | BBC Good Food image

Use pots of white and brown crabmeat, or pick the meat from fresh crab for this tasty Sri Lankan crab curry. Tamarind adds a lovely sweet and sour note

Provided by Karam Sethi

Categories     Main course, Supper

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 21

85ml oil
1 tsp fenugreek seeds
1 tsp mustard seeds
2 garlic cloves , chopped
2-3 green chillies , chopped
1 thumb-sized piece ginger , grated
10 curry leaves
2 onions , sliced
2 tsp chilli powder
1 ½ tsp turmeric
300ml fish stock
1½ tbsp coconut milk powder
2 tbsp tamarind pulp water
2 tomatoes , cut into chunks
10g fresh drumstick leaves (optional)
500g white crabmeat (use ready prepped or pick your own)
20g brown crabmeat (use ready prepped or pick your own)
cooked rice , to serve
115g frozen or fresh grated coconut
1 tbsp cumin seeds
1 tbsp peppercorns

Steps:

  • First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste.
  • Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn’t stick – add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little.
  • Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 mins. Check the seasoning, then add the mixed crabmeat and heat through, stirring gently. Serve with rice.

Nutrition Facts : Calories 499 calories, FatContent 38 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.1 milligram of sodium

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