Crab Curry with Tindora - Gang Kua Pboo Loog Tum Lueng แกงคั่วปูลูกตำลึง

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crab curry with tindora crab curry with tindora

When I was at a rice field in Thailand, I saw these beautiful ivy gourds hanging from a fence.  Before I was done taking pictures, my mother's hand had reached to pick them.  We came home that day and made tindora curry.  So, when I was at my local Indian store and saw tindora, I jumped at the chance of making the curry.

Tindora or Ivy Gourd is not a common ingredient that you would find at a market in Thailand. The ivy gourd leaves are more a common and available at any market in bundles. Most Thai people probably don't know that the green fruit is edible. The only way to get to enjoy this wonderful curry is to forage for tindora and make the curry yourself.

Fortunately if you live in the US near an Indian/Pakistani market, you will see fresh tindora/ivy gourds from time to time. The fruit that's available here in the US is the non-bitter ones where in Thailand they are notoriously bitter.

Tindora gives the curry a slight crunch that you normally don't find in a vegetable that's cooked in a curry sauce. The curry is thickened with crab meat and lacks most of the soupy liquid many other curries have.

4 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

Tips and Techniques

  • In Thailand, this curry is made with fresh crab. You'll see chunks of crab with shell and legs. It's great fun eating the crab with your hands.  However, canned crab is a little more convenient to find in stores and a little less messy to eat.
  • With most curries, meat goes in the pot before vegetables, but in this recipe, tindora goes in first before crab.  By putting the crab in last, we minimize the chance of crab getting overcooked.
  • This curry is quite thick, with less liquid that you normally see in other types of curry.
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