Best 3 Madras Crab Curry Recipes
**Madras Crab Curry: A Symphony of Flavors from South India**
Originating from the vibrant city of Chennai, Madras crab curry is a culinary masterpiece that tantalizes taste buds with its harmonious blend of spicy, tangy, and aromatic flavors. This traditional dish showcases succulent crab meat enveloped in a luscious gravy, brimming with a symphony of spices, coconut, and tangy tomatoes. Madras crab curry is a delightful journey for the senses, offering a delightful balance of heat, sourness, and sweetness, complemented by the natural brininess of the crab. As you delve into this delectable dish, you'll encounter a captivating interplay of textures, from the tender crab meat to the velvety smooth gravy. Accompanied by fluffy rice or crispy dosas, Madras crab curry promises an unforgettable culinary experience, leaving you craving for more. This article presents a collection of carefully curated recipes, each offering a unique interpretation of this classic South Indian delicacy, ensuring that every culinary enthusiast can find their perfect match.
AUTHENTIC MADRAS CURRY
Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.
Provided by Baz231
Categories Curries
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
- Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
- Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
- Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.
INDIAN CRAB CURRY
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Steps:
- Mash the tamarind with your fingers to mix it well into the water.
- Grind the mixture well to make a smooth paste (also called masala ).
- Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.
Nutrition Facts : Calories 612 kcal, Carbohydrate 47 g, Cholesterol 258 mg, Fiber 9 g, Protein 54 g, SaturatedFat 10 g, Sodium 1578 mg, Sugar 20 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN MADRAS
Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Provided by Elena Silcock
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
- Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
- Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
- Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
- Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
- Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
Tips:
- Choose the right crabs: Use fresh, live crabs for the best flavor and texture. Look for crabs that are heavy for their size and have a bright orange or red hue. Avoid crabs that are limp or have a foul odor.
- Clean the crabs thoroughly: Before cooking, clean the crabs to remove any dirt, grit, or debris. Use a stiff brush to scrub the shells and remove any barnacles or seaweed. Remove the gills and intestines from the crabs.
- Marinate the crabs: Marinating the crabs in a mixture of spices and yogurt helps to tenderize the meat and infuse it with flavor. Use a combination of spices such as turmeric, red chili powder, cumin, coriander, and garam masala. Let the crabs marinate for at least 30 minutes, or up to overnight.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the curry from burning. A Dutch oven or a large pot with a thick bottom is a good choice.
- Cook the curry over medium heat: Cooking the curry over medium heat allows the flavors to develop and the crab meat to cook through without becoming tough. Be patient and let the curry simmer for at least 30 minutes, or until the crabs are cooked through.
- Serve the curry hot: Madras crab curry is best served hot with steamed rice, naan, or roti. You can also serve it with a side of raita, a yogurt-based sauce.
Conclusion:
Madras crab curry is a delicious and flavorful dish that is sure to impress your family and friends. With its rich and spicy sauce, tender crab meat, and fragrant spices, this curry is a true taste of South India. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will help you create a delicious and authentic Madras crab curry.
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