Spicy crab curry – India


Spicy crab curry recipe

Spicy crab curry
Nutrition Information
  • Serves: 4
  • Serving size: 400g
  • Calories: 456
  • Fat: 20 g
  • Saturated fat: 10 g
  • Unsaturated fat: 3 g
  • Trans fat: 0 g
  • Carbohydrates: 19 g
  • Sugar: 9 g
  • Sodium: 1830 mg
  • Fiber: 5 g
  • Protein: 48 g
  • Cholesterol: 235 mg
Recipe type: Seafood with chillies
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
In line with countries like Sri Lanka and Thailand , this great tasting South Indian curry uses coconut cream as an ingredient. The subtle smooth flavour that coconut adds to seafood curries is a taste sensation that can only be described as as being extraordinary. Add the chilli to this and we are now talking out of this world.
  • Crab – One kilogram
  • Onions – 3 medium (diced)
  • Green chillies – four (stems removed and cut in half)
  • Black peppercorns – one tablespoon
  • Tomatoes – 5 medium
  • Ginger – 2 inches (finely chopped)
  • Garlic- 3 cloves (minced)
  • Chilli powder – one tablespoon
  • Coconut cream –one carton (200 grams)
  • Cumin - 2 teaspoons
  • Fennel - 2 teaspoons
  • Vegetable oil - two tablespoons plus a little
  • Green cardamom– 3
  • Cloves – 2
  • Coriander powder –1 tablespoon
  • Salt – one teaspoon
  • Turmeric – one teaspoon
  1. Bring the oil to medium heat.
  2. Add the pepper, cumin and fennel seeds. Cook for two minutes to allow the spices to cook out. ( see note)
  3. Add the onion cook until it starts to become translucent.
  4. Add the ginger and garlic and sauté for three to four minutes.
  5. Add a little more oil.
  6. Add the Chilli powder, coriander powder and turmeric. Fry for a couple of minutes
  7. Add the tomatoes and salt. Cook until they are becoming soft. Add a little water if needs be. Once cooked remove from the heat and allow to cool.
  8. Add the coconut milk to a blender and then the cooled tomato mixture.
  9. Puree until smooth
  10. Bring the remaining oil to medium heat.
  11. Add the cardamom seeds and cloves.
  12. Cook for two minutes
  13. Add the crab and fry for three to five minutes.
  14. Add the coconut/ tomato paste and salt
  15. Allow the curry to come to a steady simmer. Cover and allow to cook for fifteen minutes
  16. Serve with white rice or flat breads ( roti, chapati or naan)
Cooking out spice is an essential procedure to make a good curry. It means that you cook the spices long enough for their essential oils to be released into the medium that they are being fried in ( normally oil or ghee)

This recipe yields 4 portions

Keywords: Spicy Indian crab curry

Image credit : Aaron Olaf / CC BY NC 2.0 / via Flickr