bohemianwanderer – This spiced crab and spinach curry is a quick, flavorful dish that combines sweet white crab meat with aromatic Indian spice blends and tender spinach. Served over steamed rice, it makes for a satisfying meal that comes together in around 30 minutes.
The recipe serves two people, while the homemade sabji masala and garam masala can be prepared in advance and stored for several months to use in a variety of curries and vegetable dishes.
Prepare the Homemade Spice Blends
Begin by making the sabji masala. Place a dry frying pan over low heat and add the cumin seeds and coriander seeds. Toast them for about five minutes, stirring occasionally until fragrant and lightly golden.
Transfer the roasted spices to a mortar and pestle or spice grinder, then grind them into a fine powder.
Mix the ground spices with the turmeric, asafoetida, and mango powder (amchur). Store the finished sabji masala in a clean, airtight jar, where it will keep for up to six months in a cool, dark place.
Next, prepare the garam masala. Lightly crush the cinnamon stick along with the black and green cardamom pods to help release their flavors during roasting.
Place the cinnamon, cardamom, cumin seeds, and cloves into a dry frying pan over low heat. Toast the spices for three to four minutes until they become aromatic.
Allow the mixture to cool completely before grinding it into a fine powder. Store it in another airtight container for up to six months.
Cook the Crab and Spinach Curry
Heat two tablespoons of oil in a large, deep frying pan over low heat. Add the finely chopped onions and cook gently for about eight minutes, stirring regularly until they become soft and golden.
Stir in one teaspoon each of the sabji masala and garam masala, followed by the salt and chilli powder. Cook for another minute so the spices release their aroma.
Add the chopped spinach and white crab meat, then pour in 200ml of freshly boiled water.
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Bring the mixture to a gentle simmer and cook for four to five minutes until the spinach has wilted, the crab is heated through, and the sauce is bubbling. Serve immediately over freshly cooked steamed rice.
The finished dish combines the delicate sweetness of crab with earthy spinach and warming spices, creating a light yet deeply flavorful curry that’s ideal for a quick weeknight dinner. Any leftover homemade spice blends can be used to season vegetables, lentils, chicken, or seafood in future recipes.
