| Level: | Intermediate |
| Total: | 3 hr 5 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 35 min |
| Yield: | 2 servings |
Ingredients
- 2 1/4 pounds live crab
- 1/4 cup coriander seeds
- 1 1/2 tablespoons cumin seeds
- 1 tablespoon whole black peppercorns
- Sea salt
- 5 1/2 ounces white wine vinegar
- 2 ounces desiccated coconut
- 1 tablespoon finely grated fresh ginger
- 5 garlic cloves
- 1 large green chile, chopped
- 1 white onion, chopped
- 1 tablespoon canola oil
- 1 medium ripe tomato, diced
- 10 fresh curry leaves
- 1/2 ounce fresh turmeric, peeled and finely grated
- 1 tablespoon chile powder
- 9 ounces unsweetened coconut milk
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1024 |
| Total Fat | 53 g |
| Saturated Fat | 35 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 14 g |
| Sugar | 8 g |
| Protein | 102 g |
| Cholesterol | 398 mg |
| Sodium | 2200 mg |
Reviews
My favorite recipe
This was a little disappointing… I was not expecting a sour curry. I went out to get all the spices, which almost cost as much as the crab. I wouldn’t mind the cost of the spices if it came out good.. But, it was just odd for the curry to be sour. I thought it was strange to pour in 5.5 ounces of white wine vinegar but just decided to follow the recipe completely.
I made this recipe last week for some friends, and it was a huge success. Yes, its messy to eat, but it is part of the fun….what a feast!
I added some chopped dhania (cilantro) at the end, which enhanced the flavor and improved the looks.
Thank you….great recipe!
I added some chopped dhania (cilantro) at the end, which enhanced the flavor and improved the looks.
Thank you….great recipe!
This is a winner. Have done a couple dinner parties and it was a huge hit! Used the paper on the table which gives great rustic barbarian feel which ads a fun factor. Defenitly messy but gave everyone their own wet cloths to clean your hands as it gets slippery. Did the curry from scratch the first time and great flavor but works well with prepared curry for the times you need to keep it simple. Added more onion garlic and ginger than recipie called for , can you ever have too much garlic?? Topped with chopped cilantro. Funnest dinner parties ever, they still rave about it. A wonderful alternative to traditional crab. Thanx Curtis, you rocked it out with this one!!, oh ya, if your squidgy about cooking live crab most fish stores will deal with the cleaning and killing of the crab for you. Purchase the day you are cooking it and store in bowl of ice in your fridge till ready to cook.
I thought this recipe was tasty – and yes the sweetness of the crab worked really well with the spice of the sauce… only issue I had was dealing with the crab… After 3 hours in the freezer – his limbs were frozen, but he was still moving… I had to kill him with a knife… after which I realized many of his legs were frozen solid – which I felt probably wasn’t humane…
Just Amazing!
Another great recipe from this episode – a great change from the traditional crab legs with drawn butter. Curtis was right – this is a dish that is absolutely messy and you will definitely have to “dig-in” to enjoy! The recipe for the curry is wonderful and I am sure can be used with alternative proteins to make other curry dishes if crab is not your thing!
A delightful change from the usual Chesepeake Bay seasoned blue crabs. I loved the idea of the brown table paper to just wrap it all up and throw away when everyone was done eating. Perfect flavors and perfect cleanup!
the best ever-and Curtis has created some unusual,tasty and healthy recipes! Well done!