Dungeness Crab Curry
Sweet Dungeness crab in a spicy, tangy masala. We first made it after a trip where everyone went home with nine crabs each.
The idea for this crab curry came after a trip to the coast, where I bought the freshest, sweetest crab straight off a dockside boat. I wanted to pair that sweetness with the bold, layered flavors I grew up eating, so I simmered the crab in a rich masala of garlic, ginger, chili, turmeric, and fresh green onions. Finished with a sprinkle of cilantro, it’s a dish that celebrates both the depth of Indian cooking and the simple joy of cooking with seafood at its peak.
Method
Thinly slice the onion, dice the tomato, smash the garlic, slice the ginger and the chili.
Grind the chili, garlic, ginger and 1 tsp salt into a paste in a mortar and pestle.
Break each crab in two and pull the legs, leaving 2 claws, 6 legs and 2 body halves per crab.
Heat the oil in a 6 or 8 qt Dutch oven over medium heat for 1 minute.
Saute the onion until translucent, 2 to 3 minutes. Add the tomato and cook 3 minutes.
Add the paste and saute 1 minute.
Drop to medium-low. Add 1/2 cup water, the turmeric and masala. Cook 4 to 5 minutes until the water is mostly gone and the oil separates.
Add the crab, coat it in the masala, and cook 3 minutes.
Drop to low. Add the remaining 2 cups water, green onion and 2 tsp salt. Scrape the bottom.
Cover and simmer 25 minutes, stirring every 5 minutes.
Turn off the heat, stir in the cilantro and rest 15 minutes. Serve over jasmine or basmati rice.
Notes
- Salt helps the paste grind more easily.
