Cape Malay Crab Claw Curry

Ingredients

For the curry base:

1 kg fresh crab claws, cleaned and cracked
3 tbsp sunflower oil (or ghee)
2 medium onions, finely chopped
3 cloves garlic, crushed
1 thumb-sized piece of ginger, grated
2–3 curry leaves (optional but traditional)

Spices

2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala
1 tsp paprika or Kashmiri chili powder
1 stick cinnamon
2–3 whole cloves
3–4 cardamom pods, bruised

Liquids & bulk:

3 medium tomatoes, grated or blended
2 tbsp tomato paste
1 green chili, slit lengthwise (adjust heat to taste)
1 cup coconut milk (optional but gives richness, some Cape Malay families use it)
1 cup water or seafood stock

For finishing:

1 tbsp apricot jam (classic Cape Malay touch – sweet balance)
Fresh coriander leaves, chopped
Salt & black pepper, to taste
Juice of half a lemon

Three Streams Smokehouse is proud to partner with Woolworths South Africa in the retail sector, supplying sustainably sourced and responsibly farmed Norwegian Salmon, Rainbow Trout, and a variety of other premium-quality seafood products.

As of 2024, we are honoured to not only supply Woolworths in the Deli, Frozen, and Primal categories but also to have taken over the management and supply of their Fresh Seafood Counters.

This partnership means that Three Streams Smokehouse now proudly supplies an extensive range of seafood products to Woolworths stores across the Western Cape, Gauteng, and KwaZulu-Natal regions.

Method

Prepare the base:
Heat oil in a heavy pot. Fry onions until soft and golden. Add garlic, ginger, and curry leaves, and sauté until fragrant.
Bloom the spices:
Stir in coriander, cumin, turmeric, garam masala, paprika, cinnamon, cloves, and cardamom. Cook for 1–2 minutes, stirring, until the spices release their aroma.
Build the sauce:
Add tomatoes, tomato paste, and green chili. Cook down until the mixture thickens and the oil begins to separate from the sauce (about 10 minutes).
Add the liquid:
Stir in coconut milk (if using) and stock/water. Simmer for 5–7 minutes.
Cook the crab:
Add the crab claws. Cover and cook for about 12–15 minutes, stirring occasionally, until the crab is cooked through and has absorbed the curry flavours.
Balance the flavours:
Stir in apricot jam, adjust seasoning with salt, pepper, and lemon juice. Let it rest for a few minutes with the lid on before serving.
Finish & serve:
Garnish with fresh coriander. Serve hot with fragrant yellow rice, roti, or crusty bread to mop up the curry sauce.

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