Indian Crab Curry

Indian Crab Curry

Put the crab back in crab curry with this Indian recipe that makes the crab the focus, served with boiled rice or jeera rice.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Remove the crab legs and set them aside. Remove the claws from the legs so that each leg is divided into 2 parts.
  3. Step 3

    Using a cleaver, cut the crab bodies into halves or quarters. Set aside.
  4. Step 4

    In a small bowl, soak the tamarind in 1/2 cup of hot water for 10 minutes.
  5. Step 5

    Mash the tamarind with your fingers to mix it well into the water.
  6. Step 6

    Strain the tamarind through a sieve to extract all of the pulp. Set the puree aside.
  7. Step 7

    In a food processor , add the onion, tomato, dried red chiles, garlic and ginger pastes, coconut, all of the spices—coriander powder, cumin powder, turmeric powder, and red chili powder—and tamarind puree.
  8. Step 8

    Grind the mixture well to make a smooth paste (also called masala ).
  9. Step 9

    Set a deep, heavy-bottomed pan over a medium heat. When the pan is hot, add the cooking oil and heat the oil.
  10. Step 10

    Add the green chiles and the masala paste to the oil and sauté for 5 minutes. Stir frequently to prevent burning.
  11. Step 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.
  12. Step 12

    Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.
  13. Step 13

    Gently add the pieces of crab to the gravy and cook uncovered for 10 more minutes. Remove from the heat.
  14. Step 14

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