This flavorful crab curry dish combines south Asian spices with Bay Area local Dungeness crab. We know what we are making this Christmas Eve!
Ingredients
- 4 medium Dungeness crab
- 4 crushed garlic cloves
- 1 tablespoon crushed ginger
- I medium (puree or minced in blender or food processor) onion
- 4 medium (puree in blender or food processor) tomatoes
- 2 (mirch) serrano chile
- 2 teaspoons turmeric
- 2 tablespoons garam masala
- 1 teaspoon cumin
- 2-3 tablespoons olive oil
- 7-8 pieces curry leaves
- ½ cup chopped cilantro
- ½ cup chopped green onion
- 5 cups water
- (to taste) salt
- (optional) coconut milk
About this recipe
Direct from our co-hosted "Edible Holidays Around the World" multicultural holiday celebration at Whole Foods in Fremont, this crab and spiced curry recipe made its mark as a seasonal favorite, combining freshly caught Bay Area coastal Dungeness crab with Indian spices. Harv Singh, a food forager and presenter at the event, shared this recipe.
Instructions
Cook rice and curry: Over medium heat in large pot, cook olive oil, jeera and curry leaves.
When jeera (rice) begins to “pop”, add the onions. Stir and cook for about 10 minutes.
Add tomato puree. Stir and cook for 20 minutes.
Add in the spices. Stir in garlic, ginger, haldi and masala, and mirch spices. Salt to taste. Gently stir for a few minutes.
Cook Dungeness Crab in spiced curry broth: First add 1 cup water to prepared curry mixture, stir and reduce to low heat.
Add crab, stir and cook for about 15 minutes with covered lid.
Then add additional 4 cups of water and let it cook uncovered for another 10 minutes.
Crab cooks in curry for a total of 25 minutes.
Stir in ½-1 cup coconut milk for additional flavor.
Garnish and Serve: Best served in bowls, alongside a plate of prepared rice, potato or side dish. Top with optional garnish of cilantro and green onions.
