How to cook crab curry Durban style

This is a delicious crab curry popular in South African homes with a slight twist to the Indian curry. I heard about it from a South African student, who I used to give Computer Science lessons. It does not use dairy products and nuts like yoghurt, cream, cashew paste for thickening the curry, and it uses less oil and spicier and redder in color due to the usage of red chilies and lot of tomatoes. The recipe starts from making the curry powder from scratch at home at this gives immense fresh flavors to the dish.

Curry powder Ingredients

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp cardamom seeds
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seeds
• ½ teaspoon cloves
• 2 cinnamon sticks
• 6 to 8 Kashmiri red chilies
• 4 to 5 red chilies(hot) whole
• 1 or 2 bay leaves
• 1 tbsp curry leaves

Durban curry powder making Procedure

• Dry roast the ingredients on a iron pan.
• Powder them in a blender till smooth

Crab curry ingredients

• 1 kg crabs
• 4 to 5 tomatoes
• 2 onions finely chopped
• 1 tbsp ginger garlic paste
• 2 to 3 tbsp of oil
• 4 to 5 curry leaves
• tamarind soaked in half cup of water
• fresh coriander leaves for garnishing

Procedure

• Clean the crabs
• Sauté them in oil till they turn red
• Take them out from the heat.
• fry onions till golden brown
• Add curry leaves
• Add ginger garlic paste and fry.
• Boil the tomatoes and remove the skin and seeds
• Puree them in the grinder
• Add the pureed tomato and mix the ingredients.
• Fry them for 2 minutes
• Add 2 to 3 tbsp of the curry powder depending on the spiciness you like.
• Mix them till they get well fried in oil on medium heat
• Add the crabs and mix.
• Add 1/2 cup of hot water if you like the gravy
• Add tamarind water and mix.
• Add salt to taste.
• cover and cook for 15 minutes on slow flame.
• Garnish with coriander leaves and serve.

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How to cook crab curry in Durban style

This is a spicy crab curry tried today with South African masala mix prepared at home. Its without coconut ,with lots of tomatoes ,aroma of fennel and tangy from tamarind. finger licking delicious

Course Main Course

Cuisine Fusion, Indian cuisine, South african

Prep Time 20 minutes

Cook Time 30 minutes

Servings 3 person

Author indrani

Ingredients

Curry powder Ingredients

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp cardamom seeds
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seeds
• ½ teaspoon cloves
• 2 cinnamon sticks
• 6 to 8 Kashmiri red chilies
• 4 to 5 red chilies hot whole
• 1 or 2 bay leaves
• 1 tbsp curry leaves

Crab curry ingredients

• 1 kg crabs
• 4 to 5 Tomatoes
• 2 onions finely chopped
• 1 tbsp ginger garlic paste
• 2 to 3 tbsp of oil
• 4 to 5 curry leaves
• 1 small ball tamarind soaked in half cup of water
• handful fresh coriander leaves for garnishing

Instructions

Curry powder making Procedure

1. Dry roast the ingredients on iron pan.
2. Powder them in a blender till smooth

Crab curry Procedure

1. Clean the crabs
2. Sauté them in oil till they turn red
3. Take them out from the heat.
4. fry onions till golden brown
5. Add curry leaves
6. Add ginger garlic paste and fry.
7. Boil the tomatoes and remove the skin and seeds
8. Puree them in the grinder
9. Add the pureed tomato and mix the ingredients.
10. Fry them for 2 minutes
11. Add 2 to 3 tbsp of the curry powder depending on the spiciness you like.
12. Mix them till they get well fried in oil on medium heat
13. Add the crabs and mix.
14. Add 1/2 cup of hot water if you like the gravy
15. Add tamarind water and mix.
16. Add salt to taste.
17. cover and cook for 15 minutes on slow flame.
18. Garnish with coriander leaves and serve.

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