Description
A delightful crab stew that brings the vibrant flavors of the sea, perfect for gatherings or cozy nights at home.
Ingredients
Scale
- 2 tbsp vegetable oil or coconut oil
- 1 tbsp unsalted butter
- 1 large onion, finely chopped
- 2 medium shallots, finely sliced (optional but recommended)
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and finely grated
- 2 medium tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
- 1 tbsp tomato paste
- 1–2 fresh green chilies, slit lengthwise (adjust to heat preference)
- 1–2 fresh red chilies, chopped (optional, for extra heat)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 stalks celery, finely chopped
- 1 medium carrot, finely diced
- 2 tsp smoked paprika
- 1 tsp hot paprika or cayenne pepper (adjust to taste)
- 1 ½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp ground white pepper (optional)
- 1 tsp sweet curry powder or garam masala (optional)
- 1 ½ tsp fine sea salt, plus more to taste
- 1 cup fish stock or seafood stock
- 1 cup coconut milk (full fat)
- ½ cup thick coconut cream or heavy cream
- ½ cup dry white wine (or extra stock if avoiding alcohol)
- 1 tbsp fish sauce (optional)
- Juice of 1 large lime or lemon
- 1–1.2 kg (2.2–2.6 lb) fresh crab, cleaned and cut into sections
- 200 g (7 oz) medium shrimp or prawns, peeled and deveined (optional)
- 150 g (5 oz) firm white fish fillet, cut into chunks (optional)
- 2 sprigs fresh curry leaves (or 2 bay leaves if unavailable)
- 1 small bunch fresh cilantro, chopped
- 2 tbsp finely chopped fresh parsley (optional)
- 2 tbsp finely chopped green onions/scallions, for garnish
- 1–2 tbsp unsalted butter or 1 tbsp coconut oil for finishing
- Extra lime or lemon wedges, for serving
- Crusty bread, steamed rice, or coconut rice, for serving
Instructions
- Prepare the crab and seafood: Clean the crab and pat dry.
- In a large pot, heat oil and butter over medium heat, add onion and shallots, sauté for 5–7 minutes.
- Add garlic and ginger, cook for 1–2 minutes.
- Stir in celery and carrot, cook for 3–4 minutes, then add bell peppers and chilies, cooking an additional 3–4 minutes.
- Add all spices and salt, stir for 1–2 minutes.
- Add tomatoes and tomato paste, cook for 6–8 minutes.
- Pour in wine, add stock, coconut milk, and curry leaves. Simmer for 10–12 minutes.
- Taste and adjust seasoning, add cream and lime juice.
- Bring to a gentle simmer, add crab pieces, cover and cook for 10–12 minutes.
- Add shrimp and fish, simmer uncovered for 4–6 minutes.
- Turn off heat, add butter and herbs, mix well.
- Let the stew rest for 5 minutes. Serve garnished with herbs and scallions.
Notes
Serve hot with crusty bread or rice. Adjust spices according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg