Keralan Coconut Mudcrab Curry

I think about curry a LOT. When I say a LOT, I mean A LOT! There’s probably not a day that goes by that I’m not conjuring up something to have for dinner thats either a curry itself, or something variant of one.

Curries can be a little tricky for those who aren’t versed in the ins and outs of curry making. Getting the right spice blend, making the paste, balancing the sweetness, saltiness, savoury, sourness and bitterness. Not to mention the spiciness! On top of this then comes the stages of adding vegetables and protiens, how long to cook it for, will it overcook? Will the vegetables be mushy before the beef is tender? The list goes on.
So what’s the simplest option when you just want to whip up a simple curry without needing a degree in Indian or South East Asian cooking?

My go to are these awesome little sachets from The Spice Tailor. I’ve used them for years and they come with just about everything you need to make a simple, killer curry, without having to succumb to the temptation of buying a jar sauce.

For this recipe, I’ve used the Keralan Coconut Curry sachet.

Here’s what you’ll need -
- 1 Whole Mudrab(If you can’t access mudcrab then any other fresh crab species will be good, or alternatively prawns or fish would be a great substitute.)

- 1 Sachet of The Spice Tailor Keralan Coconut Curry
-40ml Oil
-Basmati Rice
-Green Chilli
-Fresh Coriander
-Fresh Cucumber

Roti Paratha optional

Here’s how -

- Start by preparing the crab – Remove the carapace, the gills and flush the gut cavity with salty water. Cut the crab in half, then cut the halves in half again, between the four legs. Separate the claws from the body and using the back of a knife, gently crack each section of the claws so flavour can penetrate the flesh.

- In a wok or large frying pan, bring the oil to heat over a medium-high flame. Add your spice sachet and fry for 30 seconds to infuse the flavour into the oil.

- Place your crab into the wok and toss until the crab is coated in the oil. Place the lid on and let the crab partially steam for 6 minutes, turning every 2 minutes.

- Add your sauce sachet and toss to cover the crab completely. Reduce to medium heat and place the lid on and let cook for 8-10 minutes.

- Serve on a bed of seasoned basmati rice and garnish with mint, green chilli and slices of fresh cucumber.

- Additionally, use roti paratha to soak up all of the beautiful juices.