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Andaman mud crab curry
Andaman crab curry: Port Blair mud crab in a coconut, tamarind and red chilli gravy
The mangrove creeks around Port Blair give the Andaman Islands their famous mud crabs, and families of Bengali, Tamil and Malayali descent there cook them in a rich red curry of coconut, tamarind and roasted chilli for Sunday lunch and celebrations. It is messy, hands-on eating with plain rice, cracking the claws to reach the sweet meat. Buy live or very fresh crabs from a trusted fishmonger and have them dispatched and cleaned there. The common mistake is undercooking the crab: cook until every shell is bright orange-red and the meat inside is white and opaque. Chef's tip: crack the claws lightly with the back of a knife before they go in, so the gravy seasons the meat.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the crab
- 2 ⅝ lb mud crabs, dispatched and cleaned by the fishmongerhalved, claws cracked
- ½ tsp ground turmeric
- 1 tsp salt
For the masala
- 3 ½ oz grated fresh coconut
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- ½ tsp fennel seeds
For the curry
- 3 tbsp coconut oil
- 2 onionsfinely chopped
- 1 ⅛ in gingergrated
- 1 tomatochopped
- 1 ½ tbsp tamarind pulp
- 1 ¾ cups water
- 12 curry leaves
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Method
0/6 doneStep 1: Rub the cleaned 2 ⅝ lb mud crabs, dispatched and cleaned by the fishmonger with ½ tsp ground turmeric and half the 1 tsp salt and keep in the fridge while you make the masala.
5 minStep 2: Dry-roast 3 ½ oz grated fresh coconut, 6 dried red chillies, 1 tbsp coriander seeds, 1 tsp black peppercorns and ½ tsp fennel seeds in a pan over medium-low heat for 7–8 minutes until the coconut is deep brown. Grind with 6 garlic cloves and 150 ml water to a smooth paste.
10 minStep 3: Heat 3 tbsp coconut oil in a large wide pot over medium heat. Fry 12 curry leaves, 2 onions and 1 ⅛ in ginger for 8 minutes until golden, then add 1 tomato and cook 4 minutes until soft.
12 minStep 4: Add the masala paste and fry 4 minutes until the oil separates. Stir in 1 ¾ cups water, 1 ½ tbsp tamarind pulp and the rest of the 1 tsp salt and bring to a simmer.
6 minStep 5: Add the crab pieces, turn to coat, cover and simmer 12–15 minutes, turning once, until every shell is bright orange-red and the meat in the thickest claw is white and opaque.
15 minStep 6: Rest off the heat for 5 minutes and serve with rice, finger bowls and a crab cracker.
5 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 32 g
- Carbs
- 14 g
- Fat
- 22 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does andaman mud crab curry take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of grated fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
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