Spicy Pakistani-style Crab Curry

Ingredients

In this Pakistani adaptation of Kepiting saus Padang, the Indonesian crab dish, we incorporate Pakistani spices and flavors to create a unique fusion. The original dish is known for its spicy and tangy sauce, but we enhance the heat and depth of flavors by using a blend of Pakistani spices such as cumin, coriander, turmeric, and red chili powder. Additionally, we adjust the cooking technique to ensure the crab meat is perfectly cooked and infused with the rich curry flavors. We alse have the original recipe for Kepiting saus Padang, so you can check it out.

• 2 lbs (900g) crab, cleaned and cracked 2 lbs (900g) crab, cleaned and cracked
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger paste 2 teaspoons ginger paste
• 2 teaspoons garlic paste 2 teaspoons garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Stir in the ginger paste and garlic paste, and cook for another minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
6. 6.
   Add the spice mixture to the pan and cook for a few minutes to toast the spices.
7. 7.
   Gently add the cleaned and cracked crab to the pan, ensuring each piece is coated with the spice mixture.
8. 8.
   Cover the pan and simmer for about 15-20 minutes, or until the crab is cooked through.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Crab — Ensure the crab is fresh and properly cleaned before cooking. Crack the crab shells to allow the flavors to penetrate while cooking.

Tips & Tricks

• Adjust the spiciness of the curry by increasing or decreasing the amount of red chili powder.
• Serve the crab curry with a squeeze of fresh lemon juice for a tangy twist.
• For a creamier curry, add a splash of coconut milk towards the end of cooking.
• Use fresh, ripe tomatoes for the best flavor in the curry sauce.
• Don't forget to provide crab crackers or small forks for easy extraction of the crab meat.

Serving advice

Serve the Spicy Pakistani-style Crab Curry hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Spicy Pakistani-style Crab Curry in a vibrant serving dish to showcase the rich red color of the curry. Arrange the crab pieces neatly and sprinkle fresh cilantro leaves on top for an appealing presentation.