This Durban Crab Curry is a rich and spicy seafood curry made with fresh crab simmered in aromatic spices, curry leaves, tomatoes, and tamarind. Bold, comforting, and packed with authentic Durban flavour.
Equipment
- Large heavy-based pot
- sharp knife
- Chopping board
- Mixing spoon
- Small bowl or cup
- Measuring spoons and cups
Ingredients
- ½ cup (125ml) vegetable oil (sunflower or any neutral oil)
- 2 medium onions (sliced)
- ½ tsp jeera seeds
- ½ tsp methi seeds (fenugreek)
- ½ tsp mustard seeds
- 1 sprig curry leaves
- 2 kg crab (cleaned and cut)
- 5 fresh green chillies (sliced in half)
- 3 medium tomatoes (chopped)
- 1 tbsp vadouvan (optional)
- 1 tbsp ground ginger and garlic
- ½ tsp turmeric
- 5 tbsp mixed Kashmiri chilli powder
- 4 cloves garlic (minced or sliced)
- 1 tbsp coarse salt (to taste)
- boiling water (as needed, see notes)
- 1 tbsp tamarind paste (dissolved in 250ml boiling water)
- fresh coriander (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Add onions, jeera seeds, methi seeds, and mustard seeds. Fry until onions are soft, golden, and caramelised and mustard seeds begin to pop.
- Add curry leaves, green chillies, and chopped tomatoes. Cook until tomatoes completely soften and break down into the onion mixture.
- Stir in vadouvan (if using) and ginger and garlic paste. Cook until fragrant and the raw smell disappears.
- Add turmeric and Kashmiri chilli powder. Stir continuously on low heat ensuring not to burn the spices. Add a splash of boiling water if the mixture looks too dry.
- Add cleaned crab pieces and mix until every piece is fully coated in the spice mixture. Add the sliced/minced garlic cloves.
- Add coarse salt and enough boiling water to just cover the crab. Dissolve tamarind paste in 250ml boiling water and pour into the curry.
- Pour in the tamarind mixture and stir gently.
- Cover and cook on medium-low heat for 35–45 minutes or until crab is cooked through and gravy thickens. The crab pieces will turn bright orange-red and the oil will begin floating to the surface of the gravy. That’s your sign it’s ready.
- Garnish with fresh coriander and serve hot with steamed rice, soft bread, or rotis.
Notes
- Clean the crab thoroughly using coarse salt to help scrub the shell.
- Add enough boiling water to cover the crab, keeping in mind the gravy will reduce while cooking.
- Don't add extra water once the crab is cooked: This will make the gravy watery and dilute all those beautiful flavours.
- Make it the day before: Like most Durban curries, this one is even better the next day once the flavours have had time to deepen. Reheat gently over low heat and enjoy again.