Best 5 Madras Crab Curry Recipes

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Madras crab curry is a delectable South Indian dish that tantalizes taste buds with its rich flavors and aromatic spices. Originating from the vibrant city of Madras, this culinary masterpiece combines the succulent sweetness of fresh crab with a medley of fragrant spices, creating a symphony of flavors that will transport you to the bustling streets of South India. Whether you're a seasoned chef or a novice cook, this article will guide you through the culinary journey of creating an authentic and lip-smacking Madras crab curry, ensuring that your taste buds are in for a delightful treat.

Here are our top 5 tried and tested recipes!

AUTHENTIC MADRAS CURRY



Authentic Madras Curry image

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

750 g meat or 750 g chicken
2 tablespoons corn oil (or any oil)
1 large onion, sliced long and thin
400 g diced tomatoes
2 tablespoons tomato puree
2 tablespoons fresh lemon juice (or even better, lime)
knob ghee
4 dried red chilies (more if you like heat)
1/2 teaspoon black pepper (again, more if you like heat)
1/2 teaspoon chili powder (that's right, more if you like heat)
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon turmeric
2 cardamoms
1/2 tablespoon garam masala
1/2 tablespoon dried fenugreek leaves

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.

LAMB MADRAS CURRY



Lamb Madras Curry image

This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!

Provided by Lee Jackson

Categories     World Cuisine Recipes     Asian     Indian

Time 2h30m

Yield 8

Number Of Ingredients 21

1 ½ tablespoons coriander seeds
1 ½ teaspoons cumin seeds
½ teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 ½ teaspoons ground turmeric
2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes
½ cup ghee (clarified butter), melted
¼ cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 ½ teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

Steps:

  • Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
  • Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
  • Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
  • When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 16.2 g, Cholesterol 115.7 mg, Fat 37.1 g, Fiber 3.9 g, Protein 28.6 g, SaturatedFat 20.6 g, Sodium 478.9 mg, Sugar 5.4 g

MADRAS CURRY



Madras Curry image

A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.

Provided by Brian Holley

Categories     Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs lean meat, diced and fat free
4 tablespoons oil
1 large onion, chopped
4 cloves
4 green cardamom pods, slips open
2 green chilies, chopped
1 inch fresh ginger, grated
2 garlic cloves, crushed
2 dried red chilies, chopped
1 tablespoon curry powder, mixed with
oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 pint stock, made with a cube

Steps:

  • Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
  • Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
  • Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
  • Add the meat and cook for 5 minutes.
  • Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
  • Serve with pomegranate rice.
  • Boil the rice, seed a pomegranate and stir the seeds into the rice.

Nutrition Facts : Calories 166, Fat 14.3, SaturatedFat 2.1, Sodium 297.7, Carbohydrate 10, Fiber 2.2, Sugar 4, Protein 1.7

MADRAS CRAB CURRY



Madras Crab Curry image

The sight of live crabs being sold in Chinatown brought back mouthwatering memories of mom's crab curry which I used to devour and I wanted to relive the experience. The body is cooked whole along with the pincers and legs. The legs usually don't have much meat but add flavor to the dish. The curry is purposely on the milder side to ensure that the spices do not overpower the delicate meat flavor. It is best when eaten the next day! Serve with hot rice cooked with a couple of cloves and piece of cinnamon.

Provided by FSK

Categories     World Cuisine Recipes     Asian     Indian

Time 3h

Yield 6

Number Of Ingredients 22

2 tablespoons vegetable oil
1 cinnamon stick
3 whole cloves
1 whole star anise pod, crushed
3 whole black peppercorns
3 dried chile peppers
¾ teaspoon urad dal
¼ teaspoon fennel seeds
2 large red onions, minced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 tablespoon garam masala
2 teaspoons ground red chile pepper
½ teaspoon ground turmeric
salt to taste
2 cups water, divided
3 ripe plum tomatoes, pureed
2 tablespoons tomato paste
¾ cup grated fresh coconut
¼ cup coconut milk
1 pod tamarind, soaked in warm water, juice extracted
6 crabs, cleaned

Steps:

  • Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, star anise, and peppercorns; cook and stir until spices start to pop. Add dried chile peppers, urad dal, and fennel seeds; cook until dal starts turning golden, 1 to 2 minutes.
  • Stir onions, garlic, and ginger into the pot. Cook and stir until garlic just starts to turn golden, 1 to 2 minutes. Add garam masala, chile powder, turmeric, and salt; cook 1 minute more.
  • Stir 1 cup of water, tomato puree, and tomato paste into the pot. Cook until tomato puree thickens, about 5 minutes. Stir in remaining 1 cup water, coconut, and coconut milk. Bring to a simmer over medium heat. Reduce heat to low; stir in tamarind juice.
  • Bring curry back to a boil. Reduce heat to low; add crabs to the pot. Cook over medium-low heat until crabmeat is opaque, 20 to 25 minutes. Remove from heat and let stand until crabs absorb curry flavors, about 2 hours.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 13.7 g, Cholesterol 52.6 mg, Fat 11.9 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 5.7 g, Sodium 1147.4 mg, Sugar 4.3 g

MADRAS FISHERMAN'S CURRY



Madras Fisherman's Curry image

Categories     Fish     Onion     Sauté     Curry     Spring     Tamarind     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 11

2 teaspoons coarse salt
1 teaspoon turmeric
four 6-ounce orange roughy fillets
1 1/2 teaspoons brown or black mustard seeds
2 medium onions
2 small fresh serrano chiles
1 cup packed fresh cilantro sprigs
1/2 cup grated fresh coconut
1 teaspoon tamarind concentrate
1 cup warm water
2 tablespoons vegetable oil

Steps:

  • In a small cup stir together salt and turmeric and sprinkle on both sides of orange roughy fillets. Let fillets stand at cool room temperature, loosely covered with plastic wrap, 10 minutes.
  • With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. Coarsely chop onions and, wearing protective gloves, chop serranos. In a food processor coarsely grind onions, serranos, cilantro, and coconut, scraping down side occasionally. In a bowl dissolve tamarind concentrate in water, stirring.
  • In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds about 30 seconds. Stir in onion mixture and cook, stirring, until fragrant, 6 to 8 minutes. Add fillets and cook 1 minute on each side. Add tamarind mixture and cook, gently stirring occasionally, until fish is just cooked through, 6 to 8 minutes.

Tips:

  • Choose fresh crab: The freshness of the crab is crucial for the taste of the curry. Look for crabs that are alive and have a firm texture.
  • Clean the crab properly: Before cooking, clean the crab thoroughly to remove any dirt or impurities. Make sure to remove the gills and intestines.
  • Marinate the crab: Marinating the crab in a mixture of spices and yogurt helps to enhance the flavor and tenderize the meat.
  • Use a variety of spices: Madras crab curry typically uses a blend of spices, including chili powder, turmeric, cumin, coriander, and fenugreek. Adjust the amount of each spice to suit your taste preferences.
  • Cook the curry slowly: Allow the curry to simmer for at least 30 minutes, or until the crab is cooked through. This will help to develop the flavors and create a rich and flavorful sauce.
  • Garnish with fresh herbs: Before serving, garnish the curry with fresh herbs such as cilantro or mint. This will add a pop of color and freshness to the dish.

Conclusion:

Madras crab curry is a delicious and flavorful dish that is sure to impress your family and friends. With its vibrant colors and tantalizing aromas, this curry is a perfect choice for a special occasion or a weeknight meal. Follow the tips above to create a delicious and authentic Madras crab curry that will leave you wanting more.

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