Low Sodium Spicy Crab Curry

Dive into the vibrant flavors of this Low Sodium Spicy Crab Curry, a tantalizing dish that’s big on taste but light on salt! Featuring fresh crab simmered in a rich, coconut milk-based curry, this recipe is infused with aromatic spices like turmeric, coriander, cumin, and a kick of cayenne pepper. Fresh tomatoes, ginger, garlic, and optional curry leaves create a deeply flavorful base while keeping the sodium levels in check. Perfectly balanced with a squeeze of lemon juice and garnished with cilantro, this luxurious curry pairs beautifully with steamed rice or warm flatbreads for a satisfying, heart-healthy meal. Ready in under an hour, this easy-to-make recipe is ideal for a quick weeknight dinner or an impressive weekend feast.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds Fresh crab (cleaned and quartered)
• 1 can (13.5 oz) Coconut milk (unsweetened)
• 1 large Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (finely grated)
• 2 medium Fresh tomatoes (diced)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper (adjust to taste)
• 2 Fresh green chilies (sliced)
• 8 Fresh curry leaves (optional)
• 2 tablespoons Fresh cilantro (chopped)
• 1 tablespoon Lemon juice
• 2 tablespoons Olive oil
• 0.5 cup Water

Directions

Step 1

Heat olive oil in a large, deep skillet or pot over medium heat.

Step 2

Add the chopped onion and sauté until it turns translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the diced tomatoes, turmeric powder, coriander powder, cumin powder, paprika, cayenne pepper, and fresh green chilies. Cook the mixture, stirring occasionally, until the tomatoes break down and the spices are well combined, about 6-8 minutes.

Step 5

Pour in the coconut milk and water, stirring to create a smooth curry base. Let the mixture come to a gentle simmer.

Step 6

Add the cleaned and quartered crab pieces to the skillet. Toss gently to coat the crab in the curry sauce.

Step 7

Cover the skillet, reduce the heat to low, and let the crab cook for 15-20 minutes, stirring occasionally. The crab’s shells should turn bright red, and the flesh should be firm and opaque.

Step 8

If using curry leaves, add them during the last 5 minutes of cooking for additional aroma.

Step 9

Turn off the heat and squeeze the lemon juice over the curry.

Step 10

Garnish with fresh chopped cilantro before serving.

Step 11

Serve hot with steamed rice, quinoa, or flatbreads for a complete meal.

Nutrition Facts

Serving size	(1829.3g)

Amount per serving	% Daily Value*
Calories	2218.3

Total Fat 136.0g	0%
Saturated Fat 87.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 480.8mg	0%
Sodium 3010.8mg	0%
Total Carbohydrate 66.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 26.3g
Protein 198.4g	0%

Vitamin D 0IU	0%
Calcium 1334.1mg	0%
Iron 24.5mg	0%
Potassium 4326.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 34.8%

Carbs: 11.6%