The Best And Authentic Durban Crab Curry

Calling all seafood lovers to the forefront for this one! This right here is an authentic, spicy, Durban crab curry. Freshly ground spices, garlic, delicious crab and a few other simple ingredients is all that is needed to bring this dish together. A dish to be enjoyed around the table with your family and friends whilst the juices from the spicy crab runs from your hands down your arm…. if this happens, then you know you are eating it like a proper Indian.

This dish is flavour packed and super amazzzzing! Crab curry needs to be enjoyed spicy and hot. You can adjust the amount of chilli powder according to your tastebuds, but like I said, a Durban Crab curry is pungent and spicy. Click on the video link on the recipe card, to watch how it is done.

It all starts with cleaning the crab and getting it ready for the curry. I find that taking a few minutes to prep by having all my ingredients ready before hand makes the whole process so much easier and enjoyable. Roast and grind the spices. The spices that I use for a crab curry are, jeera (cumin seeds), sarso (mustard seeds), methi seeds (fenugreek), dhania seeds (coriander), black peppercorns, chilli powder, kasuri methi (dried fenugreek and chillies. The aroma and distinct flavour of the above spices is what renders the delicious taste in this curry. The gravy/sauce of the curry is simple and tangy, made with crushed tomatoes, tomato paste, water and tamarind. As the spices and crab simmer in the tomato, tamarind gravy it absorbs all the amazing flavour, making this one utterly delicious curry. So if you are ready to put on an old t-shirt and roll up those sleeves, and eat the most damn delicious crab curry then here is the recipe for you. Happy cooking!

The Best And Authentic Durban Crab Curry

An authentic Durban Crab curry made with freshly ground spices, tomatoes and tamarind. Cooked to perfection to please the whole family

Author: Apriena Jugoo Pummer Cuisine: Durban, Indian, Indian South African, South African Courses: Dinner, Lunch, Main Course

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Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Servings: 5

Ingredients

Scale

1/2x 1x 2x 3x

• FOR THE FRESH SPICE MIX
• 2 teaspoons cumin seeds
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 2 teaspoons coriander seeds
• 1 teaspoon black peppercorns
• 4 dried red chillies
• FOR THE CURRY
• 2 tablespoons oil
• 2 red onions, sliced
• 2 sprigs curry leaves, divided
• 5 cloves garlic, crushed
• Coarse salt, to taste
• 1.5-2 kg crab, cleaned and portioned
• 2 tablespoons chilli powder
• 1 tablespoon Durban masala or curry powder
• 1 teaspoon turmeric
• 800 ml crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup boiling water
• 1 tablespoon tamarind, mixed with ½–¾ cup warm water
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1-2 teaspoons sugar, as needed
• Freshly chopped dhania , for serving (coriander)

Instructions

1. Add the cumin seeds, mustard seeds, fenugreek seeds, coriander seeds, black peppercorns and dried red chillies to a dry frying pan.
2. Toast over low heat for about 3 minutes, stirring or tossing frequently until fragrant.
3. Take care not to burn the spices.
4. Remove from the heat and allow to cool completely.
5. Grind the cooled spices into a fine powder and set aside.
6. Heat the oil in a large pot over medium to medium-high heat.
7. Add the sliced red onions and one sprig of curry leaves.
8. Cook until the onions are softened and translucent.
9. Add the crushed garlic and cook for about 1 minute.
10. Add 2 heaped tablespoons of the freshly ground spice mix and season with coarse salt.
11. Mix well and cook briefly.
12. Add the cleaned crab and mix gently so the pieces are coated in the spice mixture.
13. Cover and cook for about 5 minutes.
14. Add the chilli powder, Durban masala, turmeric and 1 more tablespoon of the freshly ground spice mix.
15. Toss gently to coat the crab.
16. Add the crushed tomatoes.
17. Mix the tomato paste with a small splash of water and add it to the pot.
18. Pour in the boiling water, tamarind liquid and remaining curry leaves.
19. Mix carefully.
20. Reduce the heat slightly and simmer for 10–15 minutes, or until the crab is cooked and the gravy has thickened.
21. Taste the gravy and add 1–2 teaspoons sugar only if needed to balance the acidity from the tomato and tamarind.
22. Sprinkle over the kasuri methi and chopped dhania.
23. Remove from the heat and allow to stand for a few minutes before serving.

Note

SPICE MIX:
Toast the whole spices gently over low heat and allow them to cool completely before grinding.

CRAB:
Ask your fishmonger to clean and portion the crab if possible. Lightly cracking very thick claws can help the curry flavour reach the meat.

TAMARIND:
Tamarind adds the tangy element that balances the sweetness of the crab. Adjust slightly depending on the strength of your tamarind.

HEAT:
This is meant to be a spicy curry, but you can reduce the chilli powder or dried chillies if you prefer less heat.

GRAVY:
The finished curry should have a generous but thick gravy, not a watery sauce.

SUGAR:
Sugar is optional and should only be added if needed to balance acidity. Add gradually and taste as you go.

KASURI METHI:
Crush the dried fenugreek leaves between your fingers before sprinkling them over the finished curry.

SERVING:
Serve with steamed rice, roti or fresh soft white bread.

Keywords: Crab, Curry, seafood, Spicy