Mum’s Crab Curry
A slow, fragrant South African coastal crab curry infused with rich masala, tangy tamarind, and coconut milk.
A slow, fragrant crab curry made the way I grew up eating it—full of spice, tang, and love! This coastal Durban-style family classic combines sweet crab meat with whole mustard seeds, fragrant curry leaves, tangy tamarind, and a touch of creamy coconut milk to create a deeply satisfying gravy.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté Aromatics & Bloom Spices
Heat 2 to 3 tbsp oil in a large pot over medium heat. Sauté 1 sliced onion, 5 crushed garlic cloves, 1 thumb-sized piece of finely chopped ginger, chopped coriander stems, 6 slit green chillies, and a sprig of curry leaves until soft and fragrant.
- 2
Add the whole spices (½ tsp mustard seeds, 1 tsp coriander seeds, and 4 cloves) and cook until the mustard seeds begin to pop.
- 3
Stir in all ground spices (1 tsp turmeric, 3 heaped tbsp Bombay masala, 1 tsp dhania, and 1 tsp jeera), cooking gently for 30 seconds to bloom the spices in the warm oil until aromatic.
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Ivana Sanshia’s note
Pre-cracking the crab claws gently with the back of a heavy knife or nutcracker before adding them to the pot allows the tangy tamarind and rich masala gravy to penetrate deep into the sweet crab meat.
Mum’s note
Tamarind is the secret ingredient here! The bright sourness cuts through the richness of the seafood and balances the heat from the green chillies and Bombay masala perfectly.
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