southern indian crab curry

I am often asked, "Michael, do you cook the recipes from Jamie's book in any particular order?"

Well, the answer is no. There is no order whatsoever. I just go by whatever I feel like eating. I either decide the night before or in the morning before I go to work. I then compile my shopping list to be done during my lunch break. But saying that, I normally choose recipes that are not too time consuming for weekday dinners and save all the stews, or fresh pasta, or any recipes that require slow-cooking for the weekend when I have more time.

For dinner tonight I had my very first crab curry. It was delicate and fresh and I think there's just something so comforting about curries. It could be the warmly spices like cumin, coriander, ginger, cardamom and chili; and also creaminess at the same time from the coconut milk.

Jamie's recipe for the crab curry is what I call a curry in a hurry recipe, because it's quick and easy to make, not that I'm in a hurry for anything this evening. It's Friday night, I haven't got any plans, just staying in watching the world cup with my friend, rekordelig strawberry-lime cider.

Anyway, the only challenge for me every-time is converting the recipe for 4 - 6 serving to serve 1, but I'm used to it now.

This is how to prepare the curry: heat a little olive oil in a large pan and add some fennel seeds, mustard seeds, cardamom pods (crushed and husks removed), cumin seeds, peeled and finely sliced ginger, onion, garlic and also deseeded and finely sliced red chilli. Fry on a medium heat for 4 to 5 minutes until lightly golden, then add some turmeric, butter and the brown crabmeat. After a minute or so, pour in coconut milk and some water. Let it simmer for 5 minutes to let all the flavours develop. Then add some lemon juice and simmer for another 10 minutes or until the sauce resembles double cream in consistency.

Before stirring in the white crabmeat, check that all the shell has been picked out, and then add in some coriander, simmer for another few minutes and taste. Season carefully with salt and pepper and a little more lemon juice if needed. Serve with some fluffy basmati rice and sprinkle with more coriander leaves.


I realised that there are some pungent spices in the curry, and you might think they'll over power the sweetness of the crabmeat, but not too worry; you'll just end up with a lovely depth of flavour and still be able to taste the crab. And who am I to question Jamie's recipe?

Enjoy your evening/day everyone.