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Loading...A coastal Mozambique classic, this coconut crab curry blends sweet crab meat with ripe tomatoes, warming spices, and the gentle heat of piri piri. Simmered gently in coconut milk and finished with fresh lime and coriander, it's a fragrant one-pot dish best served over plain white rice.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 18 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 7 gSugar
- 38 gProtein
- 640 mgSodium
- 820 mgPotassium
- 190 mgCalcium
- 4.5 mgIron
- 38 mgVitamin C
- 310 mcgVitamin A
Ingredients
For the crab
- 1.5 kg (about 3 lb) whole blue swimmer or mud crabs
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tsp fine sea salt
- 2 tbsp olive oil
For the curry base
- 1 large yellow onion, finely diced (about 200 g)
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 fresh piri piri or red bird's eye chilies, finely chopped
- 2 tbsp mild curry powder
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- 3 medium ripe tomatoes, grated (about 350 g)
- 1 tbsp tomato paste
- 400 ml (1 can) full-fat coconut milk
- 120 ml (1/2 cup) seafood or chicken stock
- 1 tsp sea salt, plus more to taste
To finish and serve
- 1 small bunch fresh coriander, leaves and tender stems chopped
- 1 lime, cut into wedges
- Steamed jasmine or long-grain white rice, to serve
Directions
- Prepare the crabs: twist off the top shells, discard the gills and mouthparts, then rinse the bodies and claws under cold water. Crack the claws lightly with the back of a heavy knife so the seasoning penetrates. Toss the crab pieces with the lime juice and 1 tsp salt and let sit 10 minutes.
- Heat the olive oil in a wide, heavy pot or deep skillet over medium heat. Add the onion and cook 5-6 minutes, stirring, until soft and translucent. Stir in the garlic, ginger, and chopped chilies and cook 1 minute until fragrant.
- Add the curry powder, turmeric, and paprika and stir constantly for 30 seconds to bloom the spices. Mix in the grated tomatoes and tomato paste and cook 4-5 minutes, until the mixture thickens and the oil starts to separate at the edges.
- Pour in the coconut milk and stock, season with 1 tsp salt, and bring to a gentle simmer. Cook uncovered for 8-10 minutes to let the flavors meld and the sauce reduce slightly.
- Add the crab pieces and claws to the sauce, tucking them in so they are mostly submerged. Cover and simmer gently for 8-10 minutes, just until the crab shells turn bright orange-red and the meat is opaque and tender — avoid stirring too vigorously so the meat stays in the shells.
- Remove from the heat, squeeze in the juice of half a lime, and scatter most of the coriander over the curry. Taste and adjust salt and chili.
- Cover and let rest 3 minutes for the flavors to settle, then serve over steamed white rice, garnished with the remaining coriander and lime wedges on the side.
Cook’s Notes
- Fresh whole crab gives the best flavor and texture, but 500 g of pre-cooked lump crab meat can be substituted — add it in the last 3 minutes just to heat through.
- Piri piri heat varies hugely; start with one chili and add more if you like it hotter. A pinch of cayenne is a good backup if you can't find fresh piri piri.
- Don't rush the tomato-cooking step — letting it reduce until the oil separates concentrates the flavor and prevents a watery sauce.
- Serve with plain rice to soak up the sauce, or with matapa (cassava leaves in peanut sauce) for a traditional Mozambican pairing.
