Crab Curry
A rich and creamy Parsi-style crab curry featuring tender crab meat simmered in a luscious sauce of coconut, dairy cream, and aromatic spices. This historical recipe combines the sweetness of fresh crab with a savory, buttery masala base, finished with a bright splash of lemon juice. The dish is slow-cooked until the ghee separates, resulting in a thick, indulgent gravy perfect for serving with rice or crusty bread.
Ingredients
- 3 whole Large sea crabs (Fresh)
- 1/4 pound Butter (Originally '0| ratal' (1/4 pound). Use firm, fresh butter.)
- 1 cup Heavy cream (Originally '1 pasher' (approx 1 cup).)
- 1/4 whole Fresh coconut (Small coconut, grated.)
- 4 teaspoons Curry powder (Heaping spoonfuls.)
- 1 teaspoon Salt (Heaping spoonful.)
- 1 clove Garlic (Large clove, peeled.)
- 1 tablespoon Lemon juice (Or to taste.)
- 1/2 cup Cold water (Originally 'half pasher'.)
Instructions
- 1Grate the coconut and peel the garlic. Grind the coconut, garlic, and curry powder together on a grinding stone (or in a food processor) until very fine. Mix the salt and a walnut-sized amount of the butter into this paste.
- 2Boil the crabs until cooked. Remove the meat from the shells and cut it into bite-sized pieces.
- 3In a heavy-bottomed pot (traditionally a tinned vessel), melt the remaining butter over medium heat. Add the prepared masala paste and fry it in the butter until fragrant.
- 4Add the crab pieces to the pot. Pour in the cold water. After a short while, stir in the cream. Leave the pot uncovered over low heat (or embers) and simmer until the curry thickens and the butter fat rises to the surface.
- 5Once the curry is thick and the fat has separated, remove from heat. Stir in lemon juice to taste just before serving.