Hot Hot Crab Curry Recipes

Steps:

• Roast onion a bit on a grill just until the outside is tender.
• Chop finely.
• Roast spices dry on a hot frying pan, no oil, for about one minute.
• Remove spices from a pan.
• In a bowl, put 1/2 cup of water and add the roasted spices to it and make a paste.
• Heat a Dutch oven (add 2 tbsp oil).
• Add roasted onion and fry till golden-brown.
• Add spice paste and cook on medium heat for 2 minutes.
• Add tomatoes.
• Let spices cook for 5 minutes or so.
• You may need to add a quarter to a half cup of water.
• Don't let it dry out.
• Add crab (s).
• You may have to add some water to it but I'd suggest letting the crab cook for at least 15 min of the cooking time before you do, because it gives out it's own juices.
• Cover and cook for half an hour.

Steps:

• Melt butter in skillet. Add soup and blend until melted.
• Stir in dry onions and sour cream, blend well. Add curry powder and meat.
• Heat about 5 minutes or until seafood is heated completely. Add salt and pepper, if desired.
• Serve over Saffron rice.

Steps:

• Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
• Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
• To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
• Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
• Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

Steps:

• First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste.
• Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn't stick - add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little.
• Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 mins. Check the seasoning, then add the mixed crabmeat and heat through, stirring gently. Serve with rice.