Crabs are loved by both, the young and the old, in my house. Recently as I was buying fish in the local market, I saw crabs and instantly I decided to buy them. I have wonderful memories of relishing my mother’s crab curry. It was a simple curry but full of flavour and taste. Of course, over a period of time I have added additional ingredients to add to the taste. In this article we show you a simple East Indian Crab Curry Recipe.
Crab curry rice is one of the most favourite dishes in our house and it goes without saying that the food time in increased to nearly double the normal food time, as everyone is busy de-shelling the crabs and savouring every moment.
East Indian Crab Curry Recipe
- Around 8-10 medium sized crabs cleaned and diced properly. If you have small crabs you can keep the whole crabs.
- 1 bunch of coriander leaves (or 2 cups of chopped coriander).
- 3-4 green chillies(less spicy ones).
- 12-15 garlic cloves.
- Small piece of ginger. (You can also put 2tsp of ginger garlic paste).
- 1tsp fennel seed.
- 2tsp cumin powder.
- 1tsp coriander powder.
- ½ fresh coconut (big size or 1½ half cup of grated coconut).
- 2 onions chopped.
- 1 tomato chopped.
- 1tbsp turmeric powder.
- 1 small ball of tamarind.
- 1tsp garam masala.
- ½tsp fresh pepper powder.
- Salt to taste.
- 2-3tbsp of oil.
- 6-8 curry leaves.
- Add water for gravy consistency.
- Wash and clean the crabs properly.
- Take a frying pan and add 1tbsp of oil.
- Add onions, green chillies, coconut, tomatoes, coriander leaves etc. and sauté it for a minute till you get a nice aroma.
- Close the heat and allow it to cool down.
- Now blend it with the remaining ingredients like ginger garlic paste, all the spice powders and tamarind.
- Keep the ground paste aside.
- Take 2tbsp of oil in a deep bottomed pan or a kadai. Remember crabs need space.
- Add curry leaves.
- Add the ground paste and also add a little water.
- When it starts boiling add the crabs to it.
- Add salt as per your taste and boil the gravy for around 7-10 minutes till the crabs are cooked.
- Keep stirring so that the gravy does not stick to the bottom.
- Taste and check for salt and other seasoning of spices and accordingly add a little bit.
- As the crabs are getting cooked their juices mix with the curry, making it flavourful.
- Keep tasting it as the flavours are constantly changing, while being cooked.
- Keep the consistency of the gravy thick or thin according to what you are serving it with i.e. either bread (thick) or rice (thin).
- After about 10-15 minutes, your tasty East Indian green crab curry is ready to be relished with rice or bread.
Enjoy your crab meal with your family and friends. Try it at home and you will keep making it again and again.