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Main course · South Indian

Kerala Crab Curry with Coconut and Tamarind

30 min Serves 4 ~423 kcal/serving ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g brown crab meat
  • 300 ml coconut milk
  • 1 tbsp tamarind paste
  • 1 onion, finely sliced
  • 2 tomatoes
  • 1 tsp chilli powder
  • 1 tsp ground turmeric
  • 10 curry leaves
  • 1 tsp mustard seeds
  • 2 tbsp coconut oil

Nutrition (per serving)

Calories
423 kcal
Protein
14.9 g
Carbohydrate
10.9 g
of which sugars
6.8 g
Fat
35.3 g
of which saturates
20.8 g
Fibre
2.5 g
Salt
2.29 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.

  2. 2

    Add the sliced onion and fry for 6 minutes until softened.

  3. 3

    Add the chopped tomatoes, chilli powder and ground turmeric, and cook for 5 minutes until the tomatoes break down.

  4. 4

    Stir in the coconut milk and tamarind paste, and simmer for 6 minutes.

  5. 5

    Add the crab meat and simmer gently for 4-5 minutes until heated through.

  6. 6

    Serve hot with rice.

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