This crab curry recipe shouts “less is more!” It’s about celebrating a great shellfish using only the bare minimum ingredients required. That great crustacean meat, in this, instance happens to be crab meat!
I got this recipe from my sister. She is fortunate to live in a place with access to fresh fish and seafood. They have a fishing harbour a few miles from where they live. They also have a river not far from there. Along with fresh catch comes new recipes and cooking ideas. This recipe is one such specialty. In fact, it’s quite simple to call a specialty.
Most of the crab recipes that we come across in Asian cuisines resort to using a plenty of ingredients. Whereas in the Western cuisines, some preparations involve just boiling them and serving with some butter or garlic.
This recipe is inspired by both these styles. It doesn’t use many ingredients, but the ones that are used are, one could argue, are predominantly Asian! We’ll cook the crabs in boiling water laced with just chilli powder and salt. All that’s remaining is finishing off by drizzling some coconut oil.
I have used mud crabs for this post. You could use any variety of crabs for this preparation. It’s just that if you use mud crabs, their shells will turn to a bright orange colour when cooked.
This is probably one of the simplest crab recipes that you’ll ever come across. But don’t get deceived by the number of ingredients. The flavours delivered by this dish will blow your socks off!
Before you go to the recipe let me ask you something. Are you someone who likes crabs, but is reluctant to cook them because you don’t know how to clean them? Then check this post. Be assured, cleaning crabs is easy! That shouldn’t stop you from cooking this great tasting shellfish at home.
- 3 medium Crabs 300-400 gram approximately
- 2 tablespoons Kashmiri chilli powder
- 2 tablespoons coconut oil
- to taste salt
- In a 'chatty' (traditional clay cooking pot) pour 2 cups of water, add 2 tablespoons of chili powder (you can increase or decrease the quantity of chili powder based on your tolerance to the chili heat), salt and stir well.
- Bring this water to boil, add the crabs, and cook for 15 min.
- You can see the colour of the crabs turning to a beautiful orange.
- Drizzle with coconut oil, stir and simmer for another 10 min.
- Serve hot with white rice.