Winter Crab Claw Curry
Growing up, I remember the smell of my grandfather's special Indian crab curry. This crab curry has been a staple of my diet for as long as I can remember. The taste is definitely a home comfort of mine, which I enjoy going crazy for. Over time, I have repeatedly asked my aunt if this traditional curry is a particular cuisine, to which she cutely replied that it is Indian cuisine, so just enjoy it. In spite of the fact that I was never taught by my grandfather, all the credit goes to my aunt for this curry and many others.
This is the dish I always prepare whenever my relatives, friends, and close family visit me in Spain. Cooked slowly to create heavenly flavours, it's made with roasted, sun-dried Indian spices. A steamed butter rice or chapatis (Indian bread) is an ideal side dish for this curry. Indian crab curry should not be made in a hurry, it needs to be made slowly, as if you have all the time in the world. Your taste buds will be seriously satisfied by the exotic blend of spices and mouth-watering aroma.
Serves 2
Ingredients:
4-5 tablespoons olive oil
50 grams unsalted butter
1 medium-sized leek, finely sliced
2 large onions, finely sliced
300-400 grams small crab claws or 2 whole crabs
8 to 10 garlic cloves, crushed/ puréed/ minced or finely diced
3-inch ginger, crushed/ puréed/ minced or finely diced
1 red chilli, crushed/ puréed/ minced or finely diced
1 cinnamon stick
4 cloves
1 teaspoon crushed coriander seeds
1 teaspoon dried red chilli flakes
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 medium tomato minced or finely diced
200 grams chopped tinned tomato
500ml water
1 1/4 teaspoon salt
A handful of fresh coriander for garnish
Method:
Firstly it is a must to wash the crab properly and set aside.
Place a heavy-based pan onto medium heat, add olive oil and butter.
Once hot add the cinnamon, cloves, crushed coriander seeds and the red chilli flakes. When they begin to crackle add the sliced onions and leeks. Place the lid on top and reduce the heat. Slowly sauté the onions and leeks for about an hour stirring occasionally. (Slowly cooking the onions is the secret to a meaty, flavoursome sauce).
Once the onions and leeks are golden in colour and beautifully caramelised add in the raw garlic, ginger and chilli and stir. Cook the fresh spices for 5 minutes to ensure fresh flavours infuse into the oil.
Next add red chilli powder, garam masala powder, turmeric powder, cumin powder, coriander powder and salt. Mix thoroughly. Add some water if required. Cook for 5-10 minutes.
Next, add fresh and tinned tomatoes and simmer on low heat (with the lid on top) for 30 minutes. After the sauce has cooked, add the crabs and simmer for a few minutes. (Approximately 5 minutes). Pour in the water, stir well and cover with a lid. Cook the crab for 2-3 hours stirring occasionally. Check the consistency and add water as required. The crab curry will bubble vigorously, check for salt and add extra if required.
After 2-3 hours of simmering, the curry sauce will appear deep, crimson red in colour, with fragrant spices aromas. Allow to set for 15 minutes before serving. Garnish with fresh coriander and serve with steamed rice or Indian bread and enjoy!
