serves
6-8
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1 kg (2 lb 4 oz) mud crabs (about 2 mud crabs)
- 25 g (1 oz) fresh tamarind soaked in 100 ml (3½ fl oz) warm water (see Tip) or 1 tbsp store-bought tamarind paste
- ½ cup (125 ml) light olive oil
- 1 large brown onion, finely chopped
- 1 sprig fresh curry leaves
- ¼ tsp each of cumin seeds and black mustard seeds, and ⅛ tsp fenugreek seeds
- 10–12 garlic cloves, crushed, or 2 tbsp garlic paste (see )
- 10 g (¼ oz) fresh ginger, finely grated, or 1 tsp ginger paste (see )
- 1 tbsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp Fijian masala powder (available from specialist retailers)
- 1 large tomato, finely chopped
- 2 cups (500 ml) hot water
- 200 ml (7 fl oz) coconut cream
To serve
- ¼ bunch fresh coriander (cilantro), leaves and stems roughly chopped
- Roti and cooked rice
Instructions
- Prepare the crabs by washing thoroughly. To break apart, twist the claws off the body, then remove the top shell from the body and discard it along with the gills (aka dead man’s fingers). Break or cut the body into four roughly equal parts. With the back of a cleaver, rolling pin or pestle, crack the claws (just enough for a hairline fracture). If this is confusing, just watch a YouTube video.
- Place the claws and all body parts in a large bowl, cover with the tamarind paste and mix. Set aside.
- Heat the oil in a large saucepan over high heat, then add the onion, curry leaves and whole spices and cook until the onion is golden brown, about 3–5 minutes.
- Add the garlic, ginger, turmeric, chilli powder and masala powder and season with salt (I do about 1 teaspoon). Mix well. Add the tomato. Cook until the tomato breaks down and you have an almost paste-like consistency, about 5 minutes.
- Add the crab and mix well. Pour in the hot water, bring to a simmer and cook until the liquid has reduced by about one-third and the crab shells turn orange, about 10 minutes.
- Mix in the coconut cream, taste and adjust with salt. Let it cook for 5 more minutes. Garnish with the coriander. Serve with roti and rice.
Tip
You can use store-bought tamarind paste in a jar or make your own with fresh tamarind. I find the jar tamarind is quite sharp and acidic. Fresh tamarind is more earthy, nuanced and has a deeper flavour. Make your own by soaking tamarind pods (find at your local Asian grocer or specialty grocer) in warm water until just covered for 30 minutes, then use your hands to separate the flesh from the seeds and fibrous bits (the flesh and water will form a paste). If you don’t have tamarind, you can add a squeeze of lemon to finish the curry.
Images and recipe from by Justin Narayan, photography by Rob Palmer. (Murdoch Books, RRP $39.99)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
