Coconut Crab Curry
The Quirky Foodster Team
Ingredients
- Crab, cleaned and cut into pieces (or substitute crab meat) — 800 g (1.75 lb)
- Vegetable oil — 2 tbsp
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Grated fresh ginger — 1 tbsp
- Curry powder — 1 tbsp
- Coconut milk — 400 ml (1 3/4 cups)
- Tomato, chopped — 1
- Red chilli, sliced (optional) — 1
- Salt, — to taste
- Fresh coriander, chopped, to garnish
Method
- Heat the oil in a large saucepan over medium heat and sauté the onion, garlic and ginger until softened and fragrant, about 4-5 minutes.
- Stir in the curry powder and cook for a further minute until fragrant.
- Add the tomato and cook until it begins to break down, about 5 minutes.
- Add the coconut milk and bring to a gentle simmer.
- Add the crab pieces and chilli, if using, and simmer, covered, for 15-20 minutes, until the crab is fully cooked through.
- Season with salt to taste, garnish with fresh coriander, and serve hot with rice.
Introduction: Vanuatu's waters and coconut-rich islands support an abundance of crab, and this rich, coconut milk-based curry is a favourite lunch dish in coastal villages, showcasing the natural pairing of fresh seafood with the islands' plentiful coconut.
Cultural Background: Vanuatu's waters and coconut-rich islands support an abundance of crab, and this rich, coconut milk-based curry is a favourite lunch dish in coastal villages, showcasing the natural pairing of fresh seafood with the islands' plentiful coconut.
Tips: Simmer gently rather than boiling hard, to keep the coconut milk from splitting. If using whole crab, crack the shells slightly beforehand to help the curry flavours penetrate. Serve with plenty of steamed rice to soak up the rich coconut sauce.
Variations: Add a handful of spinach or other greens to the curry for extra nutrition. Use prawns or fish in place of crab for a different seafood curry. Adjust chilli to taste for more or less heat. A vegetarian and vegan version can use mixed vegetables or jackfruit in place of crab, though this departs from the traditional coastal recipe.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, taking care not to overcook the crab further.
FAQs:
Q: Can I use pre-picked crab meat instead of whole crab?
A: Yes, this simplifies preparation considerably; reduce the simmering time slightly since the meat is already cooked and just needs warming through.
Q: Is this curry very spicy?
A: It has a mild curry warmth by default, with chilli as an optional addition for extra heat.
Q: What's traditionally served alongside this curry?
A: Steamed rice is the classic pairing, helping to soak up the rich coconut sauce.
- Crab, cleaned and cut into pieces (or substitute crab meat) — 800 g (1.75 lb)
- Vegetable oil — 2 tbsp
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Grated fresh ginger — 1 tbsp
- Curry powder — 1 tbsp
- Coconut milk — 400 ml (1 3/4 cups)
- Tomato, chopped — 1
- Red chilli, sliced (optional) — 1
- Salt, — to taste
- Fresh coriander, chopped, to garnish
Please log in to leave a comment.