A rich and flavourful Fijian curry using a whole crab
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 473 |
| Fat | 18.9g |
| Saturates | 2.1g |
| Protein | 54g |
| Carbs | 21.2g |
| Sugars | 8.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Finely slice and rinse the leeks. Finely julienne the ginger. Crush the garlic.
2
Heat the oil in a large saucepan over a medium-high heat. Add the mustard seeds and stir until they begin to pop, approx. 30 seconds to 1 minute. Add in the leeks, ginger, garlic, curry leaves and salt. Sauté until the leeks are tender, approx. 5 minutes. Sprinkle in the curry powder and sugar. Sauté for a further 5 minutes or until fragrant.
3
Add the crab and stir to coat. Add the stock and bring to a boil, then reduce to a medium heat and simmer until the crab is just about cooked and the liquid thickens, approx. 10-15 minutes.
4
Serve in a large bowl topped with chopped coriander and lime wedges.
