Crab Curry(Suruwa Crab) Recipe

Ingredients

• 1 lb crab meat
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• Juice of 1 lime
• Salt and pepper to taste

Steps

1. In a medium-sized pot, heat the vegetable oil over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, turmeric, cumin, and cayenne pepper and cook for an additional minute, stirring constantly.
4. Add the crab meat and cook for a few minutes, until it is heated through.
5. Add the coconut milk, chicken broth, sugar, fish sauce, and lime juice to the pot and bring the mixture to a simmer.
6. Simmer for 10 minutes, or until the sauce has thickened and the crab is cooked through.
7. Season with salt and pepper to taste.
8. Serve the crab curry with steamed rice and garnish with fresh cilantro, if desired. Enjoy!
9. Serve with simple sides so the main flavor stays clear.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.