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Singapore Chilli Crab i made in 2013
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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
Cook Time 25 minutes
Total Time 35 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