Ingredients

  • Serves 4 people
  • 1 mud crab, around 1kg

    2 stalks curry leaf

    1 tbsp jaffna curry powder

    1 red onion, peeled and sliced

    ¼ cup ghee

    2 tsp turmeric powder

    2-3 tbsp sugar, or to taste

    300-500ml coconut milk

    Pinch salt 

     

  • For the paste:

    1 tbsp ginger

    4 garlic cloves

    3 shallots

    4 small dry red chillies

    2 tbsp cumin seeds

    1 tbsp fennel seeds

     

  • For the naan bread: 

    2 cups plain flour, have an extra ½-1 cup on standby incase the dough is too sticky when kneading

    ¼ cup yogurt

    1 egg

    ⅓ cup oil

    2 tbsp yeast

    1 tsp sugar

    ½ cup warm water

    ½ tsp salt

Diana Chan's Crab Curry
Recipe Courtesy of
Asian Food Network

Diana Chan's Crab Curry

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Mud crabs are well-loved in Asia, and are used in some of the most popular sharing dishes in Singapore and Malaysia. This lusciously good Crab Curry is a heavier and creamier take on the classic Chili Crab dish, with an aromatic spicy gravy, brimming with the oceanic goodness of crab meat which is perfect for pairing with bread or rice. Dip your naan or fried mantous in this absolutely delicious curry and enjoy the feast!
  • Medium
  • 75 min
  • 45 min
  • 15 min
  • 3 steps
  • 24 Ingredients
  • Medium
  • 3 steps
  • 24 Ingredients
  • 75 min
  • 45 min
  • 15 min

Instructions

  1. Prepare the naan bread

    • Mix the yeast, sugar and water and set aside until it bubbles and grows in size. 
    • Once the yeast has activated, mix the egg, oil and yogurt together in another bowl. 
    • In another bowl, mix 2 cups of flour and salt. 
    • Pour the activated yeast mix into the flour mix and add the egg and yogurt mix.
    • Use your hands to knead together, add more flour if needed. The dough should come together into a smooth ball. Leave to proof in a warm place for an hour. 
    • Take the dough out of the bowl and knead for another 5-10 minutes. Divide into 8 balls and use a rolling pin to roll flat, dust with a little flour if needed. Try to keep the naan in a circular shape - it doesn’t need to be perfect. 
    • Heat a pan with a little oil and cook the naan bread, 1 piece at a time, for 1-2 minutes or until golden on each side. Wrap the naan bread in a tea towel to keep warm


  2. Make the paste

    • To make the paste add the ginger, garlic, shallots, chilies, cumin and fennel to a blender and blitz. 
    • You may need to add a little oil if the paste is too dry. 


  3. Cook the curry

    • In a wok add the ghee and turn on the heat.  
    • Next, add the curry leaves and then the onions and the prepared paste. 
    • Cook until soft and aromatic, then add the janna curry powder and turmeric powder. 
    • Cook until fragrant, then add the coconut milk and season with sugar and salt. 
    • Bring to the boil, then add the crab.
    • Bring back to the boil and cover with a lid. Cook the crab for 15-20 minutes or until the crab is cooked. 
    • Finish with a squeeze of lime juice. 


Plate and Serve!

Serve with naan bread

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 1 mud crab, around 1kg

      2 stalks curry leaf

      1 tbsp jaffna curry powder

      1 red onion, peeled and sliced

      ¼ cup ghee

      2 tsp turmeric powder

      2-3 tbsp sugar, or to taste

      300-500ml coconut milk

      Pinch salt 

       

    • For the paste:

      1 tbsp ginger

      4 garlic cloves

      3 shallots

      4 small dry red chillies

      2 tbsp cumin seeds

      1 tbsp fennel seeds

       

    • For the naan bread: 

      2 cups plain flour, have an extra ½-1 cup on standby incase the dough is too sticky when kneading

      ¼ cup yogurt

      1 egg

      ⅓ cup oil

      2 tbsp yeast

      1 tsp sugar

      ½ cup warm water

      ½ tsp salt

    Nutrition
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