Vegan Crab Curry / நண்டுக்கறி
I grew up eating crab curry pretty regularly. I often ate it with rice for lunch or with puttu for dinner.
After becoming vegan, I stopped eat crab curry for many years. A few years ago, I found VeriSoy products at an Asian market and learned how to make crab curry with their vegan diced crab and vegan shredded crab meat products. I prefer the vegan shredded crab meat to the vegan diced crab. However, both are great options and allow me to continue enjoying crab curry.
Vegan Crab Curry
Ingredients
- 7 oz Vegan Crab I used Verisoy
- ½ Medium White Onion (வெங்காயம்)
- 4 Garlic Cloves (பூண்டு)
- ½ inch Ginger (இஞ்சி)
- 6 Curry Leaves (கறிவேப்பிலை)
- pinch Mustard Seeds (கடுகு) About 1/16 tsp
- ⅜ tsp Fennel Seeds (பெருஞ்சீரகம்)
- ⅛ tsp Fenugreek Seeds (வெந்தயம்)
- 4 tsp Curry Powder (கறித்தூள்)
- ¼-½ cup Coconut Milk (தேங்காய்ப்பால்)
- ¾ cup Water (தண்ணீர்)
- ½ tsp Salt (உப்பு)
- ¼ tsp Tamarind Concentrate (புளி)
Instructions
- Slice the onions, garlic, and ginger.
- Cook the onions, garlic, ginger, mustard seeds, fennel seeds, and curry leaves in an oiled pot on medium heat. Continue stirring to avoid burning.
- Once the onions turn a golden color, add the fenugreek seeds and let cook for a half a minute.
- Add curry powder and mix. Cook for about a minute on low heat.
- Add ¼ cup coconut milk and water. Mix and then add salt. Cover the pot with a lid, increase the heat to medium, and let it cook until it comes to a boil.
- Once it boils, mix in tamarind concentrate and let it simmer for about 5 minutes.
- Add 3 tsp coconut milk (more if you'd like) and mix. If you'd like the curry to be more runny, add more water.
- Add salt to taste.