CRAB CURRY | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
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
Steps:
- 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.
- 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
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
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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CRAB CURRY | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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- 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.
- 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.
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