Kerala Boatman's Crab Curry Recipe

Name: Kerala Boatman's Crab Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds jumbo lump crab meat; 1 medium onion; 3 large garlic cloves; a 1-inch piece fresh gingerroot; 2 dried hot red chiles such as cayennes or chiles de arbol; 2 tablespoons vegetable oil; 1 teaspoon brown or black mustard seeds; 1/2 teaspoon black peppercorns; 1 teaspoon ground cumin; 1 teaspoon ground coriander seeds; 1/2 teaspoon turmeric; 1/4 cup packed fresh cilantro sprigs; 1 1/2 cupsLaxmi's fresh coconut milk or canned unsweetened coconut milk; 1 1/2 teaspoons coarse salt, or to taste; Accompaniment: cooked white or brown basmati rice; Garnish: sliced scallion greens

Servings: persons

1 1/2 pounds jumbo lump crab meat
1 medium onion
3 large garlic cloves
a 1-inch piece fresh gingerroot
2 dried hot red chiles such as cayennes or chiles de arbol
2 tablespoons vegetable oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon black peppercorns
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1/4 cup packed fresh cilantro sprigs
1 1/2 cupsLaxmi's fresh coconut milk or canned unsweetened coconut milk
1 1/2 teaspoons coarse salt, or to taste
Accompaniment: cooked white or brown basmati rice
Garnish: sliced scallion greens

1
Pick over crab meat to remove any bits of shell and cartilage.
2
Chop onion and mince garlic.
3
Peel gingerroot and mince.
4
Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds.
5
In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop.
6
Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes.
7
Stir in other spices until combined well.
8
Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.
9
While crab mixture is cooking, chop cilantro.
10
Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.
11
Spoon curry over rice and garnish with scallion greens.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds jumbo lump crab meat, 1 medium onion, 3 large garlic cloves, a 1-inch piece fresh gingerroot, and more.

Yes, Kerala Boatman's Crab Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kerala Boatman's Crab Curry

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