As the saying goes, “Govender’s make the best crab curry,” and I can certainly vouch for that! My late grandad was a maestro when it came to crab curry. He possessed truly magical hands and found joy in the kitchen, a skill that has been passed down through our family tree.
My dad, my uncle, and I share a passion for cooking and making delicious meals.
Every household has its unique version of crab curry, and even within our family, each of us has our own slight variation in the recipe.
This recipe embodies the essence of a classic Durban-style crab curry.
Before getting into the recipe, there are three essential tips I’d like to share, especially for those who have never cooked crab before:
1. Ensure the crab is thoroughly cleaned and washed before adding it to the pot. You can usually request the crab to be cleaned at the fishery, at times for a small fee. Once you unwrap the crab, give it a good wash and set it aside.
2. Score the crab. Take a knife and make shallow cuts along the crab legs and any other pieces. This allows the flavourful gravy to seep into the crab shell, enhancing the taste when you dig into the crab.
3. Tamarind – Opt for the best quality tamarind, preferably in the form of a black block with seeds. Dissolve the tamarind in hot water to create a paste. Remove the seeds by straining the tamarind before adding it to the curry. If you’re unable to find this type, concentrated or brown tamarind can also be used. It adds a delightful depth of flavour to this type of curry.
INGREDIENTS
- 750g – 1kg Cleaned Crab
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods
- 1 Sprig Curry Leaves
- 2 Green Chillies
- 1 Onion, diced
- Rough salt, to taste
- 3 cloves Garlic, whole
- 2 Teaspoons Crushed Garlic
- 6 Small Grated Tomatoes
- 125g Tomato puree
- 4 Tablespoons Kashmiri Special Masala
- 1/4 Teaspoon Turmeric
- 1/2 Teaspoon Dhania Jeera Powder
- 2 Tablespoons Lemon Juice
- 1/2 Teaspoon Garam Masala
- 2 Tablespoons Tamarind Paste, dissolved in 1/2 Cup Hot Water
METHOD
- Heat a pot and add the cinnamon stick, cloves, and cardamom pods. Let them release their aromas for a couple of minutes.
- Add the green chilies, whole garlic cloves, and curry leaves to the pot.
- Toss in the diced onions and season with salt to help them brown.
- Once the onions start to brown, add the crushed garlic and cook for 2 minutes.
- Mix in the grated tomatoes and tomato puree, and let them cook for 5 minutes.
- Stir in the ground spices and add a handful of fresh coriander. Let it simmer until oil starts to surface.
- Add the crab to the pot and coat it in the tomato gravy. Mix in lemon juice and garam masala. Cover and cook for 7-10 minutes. Add a little water if needed to prevent the gravy from sticking.
- Pour in the dissolved tamarind paste, mix well, cover, and simmer on low heat for another 10 minutes.
- Garnish with fresh coriander and serve with fresh white bread and a glass of Coca Cola.
Enjoy your delicious crab curry!