Crab curry

Name: Crab curry (Kekada rasedaar)
Yield: Serves 4
Cuisine: Indian
Ingredients: 500 ml/18 fl oz coconut milk; 10-15 fresh curry leaves; 1 tablespoon small black mustard seeds; 2 or 3 small raw crabs per person, chopped in half, cleaned out, gills and stomach sac removed and the claws cracked; a handful of small fresh curry leaves or fresh mint or coriander leaves, to garnish; vegetable or coconut oil; salt; 25 g/1 oz ginger and garlic purée; 100 g/4 oz red onion or red shallots, finely chopped; 1 tablespoon red chilli powder; 1 teaspoon ground turmeric; 150 g/5 oz tomatoes, chopped

Kekada rasedaar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This delicious dish is messy because you have to crack the crab claws and eat with your fingers, but it is worth it! The stylish host would provide rosewater fingerbowls for the guests.

Ingredients

vegetable or coconut oil
1 tablespoon small black mustard seeds
10-15 fresh curry leaves

Asia
India
Fish course
Pescatarian
Spicy
Gluten-free

Method

Heat some oil in a pan, add the mustard seeds and curry leaves and cook until the mustard seeds crackle.
Stir in the onion or shallots and sauté until soft, then add the chopped tomatoes and cook until you have a rich tomato and onion gravy.
Stir in the turmeric and chilli powder and cook until the raw flavour disappears. Add a little water to help yo