Madras Crab Curry
| Ingredients | |
|---|---|
| 6 medium crabs or 2 lb crab claws | 4 tbsps vegetable oil |
| 1 large onion, sliced finely | 6 cloves garlic, sliced finely |
| 1 " ginger, sliced finely | 1 large tomato, chopped |
| 6 green chillies, deseeded & chopped | 6 tbsps dessicated coconut |
| salt to taste | coriander leaves or lemon wedges |
| 1 tsp aniseed | 1 tsp poppy seeds |
| 10 blanched almonds | 1 tsp garam masala |
| 1 tsp ground coriander | 1/2 tsp chilli powder |
| 1 " stick cinnamon | 3 cardamons, bruised |
| 6 fl oz hot water | |
Method
- Remove large crab shells and discard any fibrous tissue found under the shell.
- Divide each body into four. Break large claws and crack with a hammer.
- Seperate smaller claws and leave whole. Heat oil and fry onion, garlic, ginger, tomatoes and green chillies until the onions are translucent.
- Remove from the oil then blend in a food processor and set aside.
- Dry roast the coconut, aniseed, poppy seeds and almonds and grind to a smooth paste.
- Mix in the garam masala, ground coriander and chilli powder and set aside.
- Reheat oil in large pan and fry the cinnamon and cardamons until aromatic.
- Add onion and spices paste and stir fry for 2 minutes. Add crab meat and claws and mix well.
- Add hot water and simmer for about 15 minutes until the meat is cooked. Garnish and serve hot.
- This dish can be made using 1 lb fresh crabmeat. Follow the same method but only use a quarter pint of water and simmer for 7-10 mins.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 668 | Carotene (μg) | 72.85 |
| Protein (g) | 28.02 | Vitamin C (mg) | 2.06 |
| Carbohydrate (g) | 28.07 | Mg (mg) | 39.58 |
| Fat (g) | 49.45 | Na (mg) | 3.17 |
| Fibre (g) | 1.47 | K (mg) | 51.19 |
| Minerals (g) | 10.98 | Mn (mg) | 0.33 |
| Calcium (mg) | 3647.5 | Zn (mg) | 0.50 |
| Phosphorus (mg) | 676.25 | Cr (mg) | 0.016 |
| Iron (mg) | 1.12 | ||
Modification
Use crab muscle instead of using small crabs for preparation.| Ingredients | |
|---|---|
| 6 medium crab muscle | 4 tbsps vegetable oil |
| 1 large onion, sliced finely | 6 cloves garlic, sliced finely |
| 1 " ginger, sliced finely | 1 large tomato, chopped |
| 6 green chillies, deseeded & chopped | 6 tbsps dessicated coconut |
| salt to taste | coriander leaves or lemon wedges |
| 1 tsp aniseed | 1 tsp poppy seeds |
| 10 blanched almonds | 1 tsp garam masala |
| 1 tsp ground coriander | ½ tsp chilli powder |
| 1" stick cinnamon | 3 cardamons, bruised |
| 6 fl oz hot water | |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 421 |
| Protein (g) | 22.85 |
| Carbohydrate (g) | 15.02 |
| Fat (g) | 29.87 |
| Fibre (g) | 1.47 |
| Minerals (g) | 7.83 |