- 2 tablespoons canola oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground allspice
- 3 tomatoes—peeled, seeded and coarsely chopped
- 1/2 teaspoon minced Scotch bonnet or habanero chile
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 2 cups unsweetened coconut milk (from two 14-ounce cans)
- 1 cup water
- 1 pound lump crabmeat
- 3/4 cup chopped cilantro
- Grilled naan and hot sauce, for serving
How to make this recipe
In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes.
Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.
Though this Jamaican curry dish is somewhat spicy, it gets a lot of richness from coconut milk and sweet crabmeat. It needs a robust white wine with lots of flavor and richness as a partnerthe sort of wine that France's Alsace region is known for, particularly Alsace Pinot Gris.