South African Indian Crab Curry Recipe

Name: South African Indian Crab Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 kg orange crabs cleaned and chopped; 2 onion, chopped fine; 3 tbsp ginger and garlic grated; 1 curry leaves; 5 green chillies; 10 jam (rosa) tomatoes; 4 tsp curry powder; 1 tsp turmeric; 2 tsp ground cumin; 4 tbsp olive oil; 2 tsp salt to start. add more after tasting; 1 tsp brown sugar; 1/4 cup tamarind water

Servings: persons

3 kg orange crabs cleaned and chopped
2 onion, chopped fine
3 tbsp ginger and garlic grated
1 curry leaves
5 green chillies
10 jam (rosa) tomatoes
4 tsp curry powder
1 tsp turmeric
2 tsp ground cumin
4 tbsp olive oil
2 tsp salt to start. add more after tasting
1 tsp brown sugar
1/4 cup tamarind water

1
In a large pot heat oil and brown onions.
2
Add green chillies, curry leaves, ginger and garlic
3
Place in all the crab lower to medium heat, replace the lid and simmer for 10 minutes.
4
Next add in all spices, mix and cook for a further 3-4 minutes.
5
Liquidise the tomatoes and and add to the pot.
6
Add salt to taste as well as brown sugar to cut acidity
7
Mix through, replace the lid and simmer for a further 10 minutes.
8
Next, remove the lid, increase the heat to remove excess water from the tomatoes and thicken the gravy.
9
Pour in the tamarind water and bring to the boil to finish.
10
Remove from heat and leave to stand.
11
The gravy will thicken on standing.
12
Serve hot with basmati rice!

585

kcal

Calories

Fat

111

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 13 ingredients. The key ingredients include: 3 kg orange crabs cleaned and chopped, 2 onion, chopped fine, 3 tbsp ginger and garlic grated, 1 curry leaves, and more.

Yes, South African Indian 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.

South African Indian Crab Curry

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