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Mango and Jalapeno Crab
Mexican inspired Mango and Jalapeno Crab curry with Coconut Milk.This recipe is paleo and whole 30 compliant.
Course
Main Course
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
portions
Author
Chhavi
Ingredients
Brown Crab-2 medium
Honey or Sugar-½ tbsp
Only if the mango is not sweet enough.Skip if on Whole 30
Mango-½-diced
Cumin-1 tbsp
Jalapeno-2
I freeze mine
Chilli powder/paprika-½ tbsp
Onion-1
Garlic-3
Ginger-½ inch
Red chilli halved-1
Coconut milk-200 ml
Medium Tomato-1
Olive Oil-1 tbsp
Instructions
Make a coarse paste of the onion,red chilli,garlic and ginger.
Heat the oil in a deep Pot or a pan.Add the onion paste.Saute for 5-8 minutes till light brown.
Blitz the tomato into a puree and add it to the pot once the onions are the right color.
Add the cumin,diced mango,jalapenos,paprika and season with salt.Cook for 5 minutes.</span>
Add half cup of water and crab into the pot.Cover with a lid and cook for 5 minutes on medium flame.
Pour in the coconut milk at this point.Bring it to boil and cook without the lid for another 10 minutes.
Garnish with cilantro and serve