Spiced coconut crab curry

Spiced coconut crab curry

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  • 4
  • Easy
  • 25 minutes
  • 40 minutes
  • Boschendal Le Bouquet 2010


  • 1 t mustard seeds
  • 1 T garam masala
  • 5 cardamom pods
  • 3 curry leaves sprigs
  • 30 g butter
  • 1 T olive oil
  • 1 x 5 cm ginger knob, grated
  • 3 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 x 400 g whole tomatoes
  • 1 x 410 g coconut milk
  • 1 kg crab, cleaned
  • Sea salt and freshly ground black pepper to taste
  • 1 olive ciabatta, sliced

Cooking Instructions

Place a large saucepan over a medium to high heat and add all the spices. Dry fry for a few seconds until fragrant.

Add the butter, olive oil, ginger, garlic and onion and reduce the heat to slowly cook without colouring for 10 minutes.

Add the canned tomatoes and coconut milk and reduce slightly to intensify the flavours.

Add the crab and cook for 10 minutes. Season to taste and serve immediately, with plenty of ciabatta to mop up the sauce.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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