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Final plated dish of curry in a serving bowl

Caril de Caranguejo: Mozambican Crab Curry

  • Author: Noreen
  • Total Time: 36 minutes
  • Yield: 4 people 1x


Caril de Caranguejo: Mozambican Crab Curry with olive oil and bay leaf.


  • 1 pound of crab meat
  • 2 tablespoons olive oil
  • 2 medium sized yellow onions, diced
  • 2 cloves of garlic, minced
  • 4 medium tomatoes, peeled and diced
  • ¼ cup white wine
  • 3 tablespoons of peri peri sauce (see below)
  • 1 bay leaf
  • 1 teaspoon of ground cumin
  • 2 teaspoons of ground coriander
  • 2 teaspoons of yellow curry powder
  • 1 teaspoon black
  • 1 teaspoon sea salt
  • 1 14 oz can of coconut milk
  • 1 handful of parsley, freshly chopped for garnishing
  • Extra salt and pepper to taste

Peri Peri

  • 1 cup of olive oil
  • 1 medium sized yellow onion, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 1 handful fresh basil, roughly chopped
  • 1 small red bell pepper (or ½ a medium one)
  • 23 fresh jalapeno peppers, deseeded and coarsely chopped
  • 6 fresh red chili pepper, coarsely chopped
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • Juice of 1 lemon


Stage 1 – Prepare the Peri Peri Sauce

  1. In a food processor (on Amazon) or blender, combine all the ingredients for your peri peri sauce. Blitz and process until you get a sauce of a smooth consistency
  2. Next, pour your peri peri into a small pan and take over medium-low heat. Let it simmer and cook over medium-low heat for ~10 minutes while you stir occasionally. In the meantime, you can get started on your caril de caranguejo below

Stage 2 – Start your Crab Curry

  1. Take a large saucepot over medium-high heat with your olive oil. Once the oil is heated, add your onions and cook for ~2 minutes as they start to sweat
  2. Next, add your garlic and tomatoes. Cook for another 3-4 minutes as the tomatoes start to soften and create a stew
  3. At this point, your peri peri sauce should be perfect and can be taken off the heat. Take 3 tablespoons of your peri peri along with your white wine and add both to your saucepot. Stir well
  4. After 1 minute of mixing all the ingredients together (and ensuring the peri-peri has dissolved), add your curry powder, cumin, coriander, pepper, salt and bay leaf to the pot. Stir well until all your spices are well mixed in
  5. Next, add all your crab and stir well. You want the crab to change color as it absorbs the colors and flavors from the spices and other ingredients. Cook for ~1 minute here
  6. Finally, add your coconut milk. Once you do, reduce the heat to medium-low and simmer your crab curry for 10 minutes, stirring occasionally
  7. When the caril de caranguejo is done and simmered, take off the heat and serve
  • Prep Time: 10 mins
  • Cook Time: 26 mins
  • Category: Main Dishes
  • Cuisine: Mozambican

Keywords: crab curry, potato curry, yellow coconut curry