Crab Curry by Irene (Blessed Bakes)
Crab Curry is one of the iconic dishes of Durban. Fiery pieces of fresh crab, eaten with the hands and a fresh bread buttered bread roll to mop up the sauce.
It is just one of those things that have to be experienced.
Cook a crab curry at home, following this step-by-step recipe by Irene from Blessed Bakes.
Have a squizz at her page. Besides baking and cooking to order, Irene is available for catering events and functions.
- Cuisine: Indian
10 medium jam tomatoes grated
Whole Fresh Green Chillies
1 sachet tomato Paste
1/2 tsp honey
1/2tsp food colour
1T pure chillie powder
1T Seafood Masala
1T Rombo Rossi Masala
Put the above ingredients in a bowl and add a little salt. Add the crab juice from the crab and mix it all together. Keep aside for later on in the recipe.
- 1/2 Tsp Crushed Dhania Powder
- 1.2 Tsp Crushed Mustard Seeds
- 1/2 Tsp Crushed Jeera Powder
- 1 Onion (Thinly Chopped)
- To heated oil, I added the 1/2 tsp crushed dhania, crushed mustard and crushed jeera powder
- Add in 1 finely chopped onion. Allow to infuse
- When the onion is light brown and fragrant then add your tomatoes and the spices that you have in your bowl
- Mix and then add 1/4 cup water
- Mix again and cover with the lid
- After 8 to 10 minutes, add your crab into the pot
- Make sure you have enough liquid in your chutney, but not too much.
- Cover and allow to cook on medium with the lid on
- After 10 minute , check for salt & stir
- Switch stove off, cover the pot and leave for about 5minutes.( I do this to allow the gravy to soak into the crab meat)
- Then switch stove on and let the thin liquid reduce
- When you see a lovely, thick gravy and treacle’s of oil, and the crab is coated in the gravy then the crab curry is done
- Throw in some fresh dhania garnish, mix, cover pot & switch off the heat.
Keywords: Crab, Seafood