Mughlai Crab Curry

Ingredients

In the Mughlai adaptation of the curried crab, the dish incorporates the distinct flavors and techniques of Mughlai cuisine. The original Indian curry is transformed into a rich and creamy sauce by adding cashew paste and cream. The use of aromatic spices such as cardamom, cinnamon, and cloves further enhances the flavor profile, giving it a royal touch. Additionally, the dish is garnished with fried onions and fresh coriander, which are typical of Mughlai cuisine. We alse have the original recipe for Curried Crab, so you can check it out.

• 500 grams (1.1 lb) crab, cleaned and cut into pieces 500 grams (1.1 lb) crab, cleaned and cut into pieces
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1/4 teaspoon cinnamon powder 1/4 teaspoon cinnamon powder
• 1/4 teaspoon clove powder 1/4 teaspoon clove powder
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 2 tablespoons cashew paste 2 tablespoons cashew paste
• 1/4 cup heavy cream 1/4 cup heavy cream
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Fried onions, for garnish Fried onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears.
3. 3.
   Add turmeric powder, red chili powder, coriander powder, garam masala, cardamom powder, cinnamon powder, and clove powder. Mix well and cook for a minute.
4. 4.
   Add the crab pieces to the pan and mix them with the spice mixture. Cook for 2-3 minutes.
5. 5.
   Add the soaked saffron strands along with the milk. Stir well.
6. 6.
   Reduce the heat to low and add the cashew paste. Mix thoroughly.
7. 7.
   Pour in the heavy cream and season with salt. Stir well to combine.
8. 8.
   Cover the pan and simmer for 10-15 minutes, or until the crab is cooked through and the flavors have melded together.
9. 9.
   Garnish with fresh coriander leaves and fried onions.
10. 10.
    Serve hot with naan or basmati rice.

Treat your ingredients with care...

• Crab — Ensure that the crab is fresh and cleaned properly before using it in the recipe. Remove any shells or cartilage to enhance the dining experience.

Tips & Tricks

• To make the dish spicier, increase the amount of red chili powder or add a pinch of cayenne pepper.
• For a richer flavor, substitute some of the ghee with butter.
• Adjust the consistency of the curry by adding more or less cream according to your preference.
• Soak the saffron strands in warm milk for at least 10 minutes to extract maximum flavor and color.
• Serve the Mughlai Crab Curry with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Mughlai Crab Curry hot with naan or fragrant basmati rice. Accompany it with a side of raita (yogurt dip) and pickles to balance the flavors.

Presentation advice

Garnish the Mughlai Crab Curry with a sprinkle of fried onions and fresh coriander leaves to add visual appeal. Serve it in a decorative serving dish to enhance the royal experience.