Indian Crab Curry

Indian Crab Curry

The Spruce / Diana Chistruga

  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
552 Calories
15g Fat
60g Carbs
50g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 552
% Daily Value*
Total Fat 15g 19%
Saturated Fat 10g 48%
Cholesterol 151mg 50%
Sodium 1972mg 86%
Total Carbohydrate 60g 22%
Dietary Fiber 12g 43%
Protein 50g
Calcium 327mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Indian crab curry minimizes the curry flavor so that the crab is the focus of the dish. Try serving this curry with plain boiled rice and plenty of gravy. Crab curry is best eaten with your fingers.

The curry can get quite hot; to reduce the spice don't add all of the red chile peppers. To lighten the dish, reduce the amount of water used for the gravy.

Ingredients

  • 8 whole crabs (cooked)
  • 1 1/2-inch piece tamarind
  • 1/2 cup hot water
  • 2 large onions (sliced)
  • 2 large tomatoes (sliced)
  • 10 dried red chilies (or fewer to taste)
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 1 1/2 cups grated coconut
  • 2 tablespoons coriander powder
  • 2 tablespoons cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 green chilies (slit)
  • 2 tablespoons cooking oil (vegetable, canola, or sunflower)
  • 3 cups hot water (more or less for desired gravy)
  • Salt (to taste)
  • For Serving: cooked rice

Steps to Make It

  1. Gather the ingredients.

    Indian Crab Curry ingredients

    The Spruce / Diana Chistruga

  2. Remove the crab legs and set them aside. Remove the claws from the legs so that each leg is divided into two parts.

    remove crab legs from the crab body

    The Spruce / Diana Chistruga

  3. Using a cleaver, cut the crab bodies into halves or quarters. Set aside.

    cut the crab body into pieces

    The Spruce / Diana Chistruga

  4. In a small bowl, soak the tamarind in 1/2 cup of hot water for 10 minutes.

    soak the tamarind in a small glass bowl

    The Spruce / Diana Chistruga

  5. Mash the tamarind with your fingers to mix it well into the water.

  6. Strain the tamarind through a sieve to extract all of the pulp. Set the purée aside.

    strain the tamarind above a bowl

    The Spruce / Diana Chistruga

  7. In a food processor, add the onion, tomato, dried red chilies, garlic and ginger pastes, coconut, all of the spices, and tamarind pureé.

    food processor with onion, tomato, dried red chilies, garlic and ginger pastes, coconut, all of the spices, and tamarind pureé

    The Spruce / Diana Chistruga

  8. Grind the mixture well to make a smooth paste (also called masala).

  9. Set a deep, heavy-bottomed pan over a medium heat. When the pan is hot, add the cooking oil and heat the oil.

    oil in a frying pan

    The Spruce / Diana Chistruga

  10. Add the green chilies and the masala paste to the oil and sauté for 5 minutes. Stir frequently to prevent burning.

    green chilies and the masala paste to the oil and sauté

    The Spruce / Diana Chistruga

  11. Add 3 cups of hot water—use more or less depending on how much gravy you'd like—and bring the gravy to a boil.

    green chilies and the masala paste to the oil with water

    The Spruce / Diana Chistruga

  12. Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.

  13. Gently add the pieces of crab to the gravy and cook uncovered for 10 more minutes. Remove from the heat.

    Indian Crab Curry in a frying pan

    The Spruce / Diana Chistruga

  14. Serve immediately with plain boiled rice or ​jeera rice. Enjoy.

    Indian Crab Curry in a pan, side of rice

    The Spruce / Diana Chistruga