Kashmiri crab curry coloured with mild Kashmiri chili: crab cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 31 minutes.
Prep 16 min Cook 15 min Serves 2 Medium
Ingredients
🌶️Kashmiri Chili Powder1 tsp
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🦞Crab2 medium, cleaned and cut
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
🌿Fennel Seeds1 tsp
Instructions
1
Rub the crab lightly with turmeric and salt.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the Kashmiri chili powder.
4
Add a splash of water, bring to a simmer, then slide in the crab and cook gently just until done, 5–8 minutes; don't overcook.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Seafood cooks in minutes; add it last and take it off the heat as soon as it turns opaque.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the Kashmiri chili powder.
Add a splash of water, bring to a simmer, then slide in the crab and cook gently just until done, 5–8 minutes; don't overcook.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
