Preparation time: 40 minutes
Number of servings: 4
Suriname is a real melting pot and the country's diverse culture is shaped by the many ethnic groups living there. Crab curry is a dish that originally comes from southern India and the Indian-Surinamese people readapted it to their taste - try it now!
INGREDIENTS
- 5 Tbsp Lufo Kerrie Marinade
- 750g crab
- 1 can coconut milk
- 50 ml water
- 1 celery bunch or soup vegetables
Serve with:
- Rice
PREPARATION
Wash the crab well in a bucket with lukewarm water to loosen all the dirt. Rinse it well under the tap. Slightly smash the crabs to crack the shells a bit. This way, the sauce will be absorbed better and it makes eating the crab a lot easier.
Heat a deep pan containing the 5 tablespoons of Lufo Curry Marinade to release the curry aroma and stir-fry lightly. Then pour in the water immediately and stir well. Pour in an entire can of coconut milk while boiling. Then keep stirring over low heat and let it boil lightly.
When the curry sauce is boiling, you can add the crabs to the pan. Stir the crabs through the sauce and mix well to spread the sauce well over the crabs. Cook it over low heat with the lid on the pan for 10 minutes. Stir from time to time to spread the sauce well.
In the meantime, cut the celery into small pieces. When the curry crab is done, you can add the sliced celery. Mix and serve.
For extra sauce:
If you like lots of sauce and if you are serving the curry crab with rice, make sure you use a bit more of these ingredients for extra sauce:
- 2 Tbsp extra curry marinade
- 50 ml extra water
- Half a can of extra coconut milk
The recipe photo serves for illustrative purposes only.