Spices are essential in Indian cuisine, even for a Malaysian-style curry, and they provide consistent taste across cuisines globally. In restaurants, a thick, spicy curry is often called Masala Crab or Crab Masala, while at home, it’s simply known as crab curry.
Though there are many types of curries (EGG CURRY WITH MORINGA), they all rely on spices to create the flavor base, which is true for this Crab Curry as well. What sets this Indian-style crab recipe apart?
Cooking Tip:
Fry the crabs before adding them to the curry.
Why:
Better Texture
Frying keeps
the crab meat firm and prevents it from turning mushy in the gravy.
Slightly
Enhanced Flavor
Light frying
brings out a subtle natural taste of the crab.
Maintains Shape
Frying helps
the crabs hold together and retain their bright color while cooking in the
curry.
The rest of the
cooking is fairly simple. The result is a vibrant, visually appealing Malaysian
crab curry (or masala crab) that stands out both in flavor and presentation (MALAYSIAN MUTTON CURRY).
Ingredients for Malaysian Crab Curry
For the Crab
5 flower crabs,
cleaned and halved (without the big claws)
½ tbsp corn
flour
½ tbsp rice
flour
1 tsp turmeric
powder
Salt, to taste
A sprinkle of
water
Mix these ingredients together.
5 shallots - sliced
2 red chillies, sliced
1 tbsp fish curry powder (or to taste)
½ tbsp coriander powder
1 tsp cumin powder
2 bay leaves
1 large tomato - sliced
Some curry leaves
Lime juice - to taste
¾ cup water
Oil - as needed
Salt - to taste
Heat oil and fry the crab on both sides.
Set aside.
Leave about 4
tbsp of oil in the same pan/wok.
Add curry
powder, coriander powder, cumin powder, bay leaves, and tomato.
Stir everything
together.
Add the fried crab and curry leaves.
Stir well and dish out.
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