Crab Curry

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Crab Curry

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Adjust Servings:
6 No Crab Big size
1 Cup Water
8 No Red Chilli Whole
1 Tablespoon Tamarind Pulp
0.5 No Grated Coconut/Shredded Coconut
1 Teaspoon Garam Masala
8 No Garlic Cloves
2 Tablespoon Oil
1 No Onion Big size , sliced
0.25 Teaspoon Turmeric Powder
1 Teaspoon Cumin Seed / Jeera

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Crab Curry Recipe

  • Curry
  • Dinner
  • Lunch
  • Traditional food




Crab Curry is not heavy and the coconut flavor in the curry makes you feel in heaven. This Crab Curry is delicious .

Note :

  • After cleaning the crabs, don’t let them stay long time on the counter top, it may looses it’s flavor & taste. So always clean the crab right before adding in to the curry.
  • Adding lots of pepper to the crab curry helps to clear throat infection, good digestion & helps to maintain the body temperature.
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30 mins

Sliced onion, keep it in a side.

Grind the scraped coconut with red chillies, cumin seeds, turmeric powder and garlic to a fine paste.

Boil the crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).

Take a pan and heat 1 tablespoon oil and fry till crab turns light red color.

30 mins

Heat up oil on medium heat up and stir fry cut onion.

Stir-fry for one minute.

Mix in ground spices and stir-fry for a minute.

Mix in tamarind pulp, salt to taste and crabs.

Simmer (boil slowly at low temperature) on low heat, covered for 15 minutes.

Mix in little more water if necessary and stir and boil till done.

Sprinkle with garam masala powder and serve hot.

Kumar S

I love to cook, and for the last several years I have been preparing "light" foods almost exclusively. I believe everyone love to have tasty food.So I cook well and serve well with twist recipe :)

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