Simple Crab Curry
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This aromatic and sumptuous simple crab curry is rich in flavour yet light on your palette, without taking away from the sweetness of the meat, and makes for a great accompaniment to rice or chapattis.
I love seafood in various forms, as long as the flavours allow the meat to sing. Too much spice, and there’s little else you can taste, what with your tongue on fire and the copious amounts of water to wash it down. There are cooks who believe that the delicate and sweet nature of seafood must be combated with an array of harsh spices. It’s quite sad. Whatever spice you use, in whatever amount, ensure that is complements the seafood dish, and doesn’t drown it.
True to its name, this crab curry is quite simple to make really. Yes, there are many ingredients, but they’re designed to complement the crab. Whenever I make a seafood curry, I make it in an earthen pot (I use that particular pot only for seafood curries) — the pot of choice a few generations ago.
Passed down to me from my grandmother and my mother, this simple crab curry if a family favourite. Serve it up with red rice or plain white rice or chapattis.
