Crab Curry can be made with nearly any type of crab. In Vancouver, where I live, we get fresh Dungeness crabs year round so I mainly use those. Snow crabs and blue swimmer crabs are also excellent, and are available frozen. I use only the legs and some of the meaty parts they are attached to and discard anything else like the main body.
Ingredients
- •2 tablespoons vegetable oil
- •1 teaspoon black mustard seeds
- •1 teaspoon cumin seeds
- •Half an onion, diced
- •Salt, to taste
- •1 fresh chili of choice, sliced
- •2 teaspoons garam masala
- •1 teaspoon Kashmiri chili
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon turmeric
- •1 tablespoon ginger-garlic paste
- •454 grams (1 pound) crab, cut at joints
- •1 tomato diced
- •710 ml (3 cups) crab stock or seafood stock
- •Chopped cilantro leaves
- •White rice, for serving
Preparation
In a large sauté pan over medium-high heat, heat the oil and add the mustard seeds and cumin seeds. Stir until the seeds begin to pop. Add the onion and a sprinkling of salt. Stir until the onions begin to soften, about 1 minute, then stir in the chili and remove the pan from the heat.
To the hot pan add 1 teaspoon of the garam masala (reserve the remainder for later), and the Kashmiri chili, cumin, coriander, and turmeric. Stir well, add the ginger-garlic paste, and return the pan to medium heat.
Add crab and cook, stirring, for a few minutes. Add tomatoes and cook 2-3 minutes more. Add the stock and cook at a lively simmer until the mixture is slightly thickened and the crab is cooked, about 20 minutes.
Add the reserved teaspoon of garam masala and the chopped cilantro. Mix well and serve hot over white rice.