Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : 6
© John Kernick

How to Make It

Step 1    

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.

Step 2    

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.

Suggested Pairing

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 partner—the sort of wine that France's Alsace region is known for, particularly Alsace Pinot Gris.

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