dinner · everyday
Cinnamon and curry leaf ghee crab
Cooked crab warmed in ghee scented with cinnamon, chile and crisp curry leaves, then brightened with lime. Fast, fragrant and rich.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pat the crab dry and check it for bits of shell.
-
2
Fry the curry leaves in the ghee until crisp, then lift them out onto a plate.
-
3
Stir the cinnamon and chile powder into the hot ghee for a few seconds, add the crab and heat it through.
-
4
Add the lime juice and scatter the crisp curry leaves on top.
