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Crab Curry by Irene


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.

  • Author: Irene Enoch
  • 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

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