Recipe by Ranikabani
This was my mother's delicious hot crab curry recipe. To learn how to prepare this dish, I had to watch her make it because there was no recipe written down. She passed away on May 16, 2002, but her crab curry will be enjoyed for generations to come !
Top Review by MrsMM
I wanted to give this recipe 3 stars, but DH insisted I give it 4. He's going to eat the leftovers. I did not like this recipe. It didn't look anything like the photo posted, and tasted rather ordinary. DH liked it because one, it was different and two, because it was reminiscent of a cajun flavor. Mixed vote with us.
- 1 large onion
- 1 -3 teaspoon cayenne pepper (depending on how hot you like it!)
- 1⁄2 teaspoon turmeric
- 1 teaspoon garlic, chopped
- 1 1⁄2 teaspoons ginger, chopped
- 1 teaspoon cumin powder
- 2 1⁄2 teaspoons coriander powder
- 1⁄2 teaspoon roasted curry powder
- 2 tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 -2 dungeness crab, cleaned (legs pulled off too)
Directions See How It's Made
- Roast onion a bit on a grill just until the outside is tender.
- Chop finely.
- Roast spices dry on a hot frying pan, no oil, for about one minute.
- Remove spices from a pan.
- In a bowl, put 1/2 cup of water and add the roasted spices to it and make a paste.
- Heat a Dutch oven (add 2 tbsp oil).
- Add roasted onion and fry till golden-brown.
- Add spice paste and cook on medium heat for 2 minutes.
- Add tomatoes.
- Let spices cook for 5 minutes or so.
- You may need to add a quarter to a half cup of water.
- Don't let it dry out.
- Add crab (s).
- You may have to add some water to it but I'd suggest letting the crab cook for at least 15 min of the cooking time before you do, because it gives out it's own juices.
- Cover and cook for half an hour.