Malabar Whole Shetland Crab Curry

This recipe is from the coastal region of Kerala in India. If you can’t get crab, don’t worry – it is just as delicious with fish or mussels. I like to enjoy it with a side of basmati rice.

Serves 2

Ingredients

1 whole cooked, cleaned and cracked Shetland brown crab (900g approximately). Make sure the grey gills, ‘dead man’s fingers’, are removed.

700ml water

For the Malabar curry paste

50g fresh ginger 100g desiccated coconut 400ml coconut milk 1 tsp sea salt

1 tsp turmeric powder 1/ tsp chilli flakes 4 1 1/ tbsp tamarind paste

2

For the tadka

1 1/ tsp mustard seeds 2 1/ tsp coriander seeds (use powder if you don’t like the texture) 2 180g onion or 3 small onions (sliced)

15 curry leaves

2 tbsp coconut oil (alternatively, use vegetable or rapeseed oil)

Method

In a blender add all the ingredients of the ‘Malabar curry paste’ and blend until smooth. If you don’t have a powerful blender, add a dash of water.

In a pot on a medium heat add the ‘Malabar curry paste’ blend, add the water and cook for 5-7 minutes, until it comes to a boil. Add the crab to the pot, pour some curry over the crab so it flavours all the meat. Put a lid on it and let it cook for another 5-7 minutes.

After 7 minutes, make the ‘tadka’. For the ‘tadka’, add the coconut oil, mustard seeds and coriander seeds to a small pan and place over a medium heat. Once it starts spluttering, add the onion and curry leaves. Turn to a high heat and cook until onions are golden brown while stirring continuously. Once it turns golden brown, quickly pour it on the crab. Reduce the liquid until thick consistency. Add a bit of salt if you need to. Enjoy it with some basmati rice.