Goan Crab Claw Curry

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Goan Crab Claw Curry

Goan Crab Claw Curry is a traditional Indian recipe for a classic curry of crab claws cooked in an aromatic and lightly-spiced curry paste that's finished with coconut milk and which is typically served with rice. The full recipe is presented here and I hope you enjoy this classic Indian version of: Goan Crab Claw Curry.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Indian Recipes

If you can't find crab claws (they're available in most oriental supermarkets) you can substitute prawns in this dish.

Ingredients:

500g crab claws (or prawns), washed and drained
3 tbsp tamarind paste dissolved in 60ml hot water (or 2 tsp tamarind purée)
250ml coconut milk
1 medium onion, roughly chopped
4 garlic cloves, peeled
4cm length of ginger, peeled and thinly sliced
3 dry red chillies
1 tsp poppy seeds
1 tsp ground coriander seeds
1 tsp ground cumin
salt to taste
chopped coriander leaves to garnish

Method:

Dry roast the poppy seeds in a non-stick frying pan for a few minutes then add to 3 tbsp water to soak for 20 minutes. Then add the poppy seeds along with the onion, garlic, ginger, chillies, coriander, cumin and salt to a blender. Blend to a smooth purée (add a little water if needed). This is your basic curry paste.

Heat oil in a wok and use to fry the curry paste until the mixture splits and the oil separates. Add-in the crab claws (or prawns) and stir to combine. Add the tamarind a little at a time (it can be very sharp so add to your own taste) then stir-in the coconut milk and bring the mixture to a boil.

Continue cooking for a few minutes, until the crab claws are thoroughly heated through. Adjust the seasoning (salt and chilli powder) then garnish with the coriander leaves and serve with plain boiled rice.