Spicy Crab Curry with Moringa Leaves: A Bangalore Delight
50 minutes
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About Spicy Crab Curry with Moringa Leaves: A Bangalore Delight
Finding fresh crab with ample meat can be a challenge, even in a city like Bangalore. But recently, I struck gold, finding six beautiful, weighty crabs at the market. Knowing crab isn't ideal in the summer heat, I decided to make a refreshing and flavorful crab curry with moringa leaves – a perfect summer antidote!This curry is incredibly aromatic and boasts a taste that's simply irresistible; truly finger-licking good! The combination of crab, moringa, and warming spices creates a unique and delicious dish best enjoyed with steamed rice and perhaps a side of egg omelets (optional).This recipe is perfect for those seeking a unique and flavorful seafood experience with a focus on fresh, seasonal ingredients. Get ready for a culinary adventure!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Spices & Aromatics
- 1 tsp Mustard Seed
- 2 tsp Cumin Seed
- 1/2 tsp Fenugreek Seed also known as methi seeds
- 1 1/4 tsp Chili Powder
- 2 1/2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
Vegetables & Herbs
- 2 handfuls Moringa Leaf also known as drumstick leaves, murunga elai
- 1 medium Onion
- 1 1/2 medium Tomato
- 1 tbsp Ginger-Garlic Paste
- 1 handful Coriander chopped, fresh
Instructions
Preparation
- Roughly chop 1 medium onion and crush it using a blender or mortar and pestle.
- Finely chop 1 1/2 medium tomatoes and 1 handful of fresh coriander leaves. Set aside.
- Clean the moringa leaves thoroughly, removing them from the stalks. Set aside.
- Grind the grated coconut with 1 1/2 teaspoons of cumin seeds into a smooth paste, adding water as needed.
Cooking the Curry
- Heat 1 tablespoon of oil in a heavy-bottomed pan or kadai. Add 1 teaspoon of mustard seeds, 2 teaspoons of cumin seeds, and 1/2 teaspoon of fenugreek seeds. Cook until the seeds crackle.
- Add the cleaned moringa leaves and cook until they turn a deep green color.
- Add the crushed onions and 1 tablespoon of ginger-garlic paste. Cook until the raw smell disappears and the onions turn golden brown.
- Add the chopped tomatoes and cook until they soften and the oil separates.
- Add 1 1/4 teaspoons chili powder, 2 1/2 teaspoons coriander powder, and 1/2 teaspoon turmeric powder. Cook until the raw smell disappears.
- Pour in 1 cup of water and bring to a boil. Add the prepared coconut paste and simmer until the raw smell disappears.
- Add 2 pieces of crab, cover, and cook for a few minutes until the oil floats on the top.
- Add the remaining crab pieces, cover, and cook until the crab is cooked (it will turn bluish in color).
- Remove the lid and cook over medium heat until the curry thickens. Garnish with fresh coriander leaves.
- Serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Crab Curry
- For optimal flavor, use fresh, high-quality crab. If buying pre-cooked crab, adjust cooking time accordingly.
- Adjust the amount of chili powder to control the spiciness level to your preference.
- If you don't have sesame or coconut oil, you can substitute with vegetable oil, but the flavor might be slightly different.
- For a richer curry, you can add a squeeze of lime juice or a splash of coconut milk at the end.
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Recipe Nutrition
Calories: 81kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 27mgPotassium: 247mgFiber: 3gSugar: 4gVitamin A: 522IUVitamin C: 12mgCalcium: 39mgIron: 1mg
Madraasi Deepa
Articles: 146
3 Comments
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This looks perfect! Thanks for posting.
Such a beautiful dish! Can’t wait to try it.
Absolutely delicious! Thanks for sharing.