- 500 grams Whole crabor use 2 or 3 small crabs equivalent to 500 grams of weight
- 1 Large onionSliced
- 1/2 cup Desiccated coconut
- 1 1/2 tbsp Ginger-garlic paste
- 6-7 pieces Kokumor use 2-3 pieces of tamarind soaked in warm water *
- 1 tbsp Red chilli powderor paprika
- 1 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Garam masala powder
- to taste Salt
- 3-4 tbsp Vegetable oilor as required
- as required Water
It had been quite a long time since I had eaten crab. But last week when we went to the fish market, I saw a crab with enormous claws. I immediately showed it to my husband and he insisted that I should buy it. The next thing I remember is my kids wondering if it would jump off my bag. They were eager to touch it, to see if it was real and alive hahaha!
As a kid, I have always eaten crab curries prepared by my mum (Mita’s recipes), and I relished them. I hadn’t cooked crab ever. So I immediately called up my mum to ask her the recipe for her crab curry.
If you have never eaten or cooked crab before, don’t be intimidated by the crabs claws. This recipe for crab curry is fairly easy, so you can definitely give it a try.
Although I suggest you get your crab picked from the store (if you are not using a frozen one).
NOTE: If you have not already gotten a picked crab, here is how to pick a crab
Eating a crab is no less than adventure, so be ready for one heck of a meal 😎
Cleaning the crab
If you are using frozen crab, then you may want to skip this step. Those who get their fish fresh from the market, they need to wash the crab with plenty of water to remove all the sand from its body and joints (if thats not already done for you). You may soak the crab with lot of water for 10-15 minutes and then again wash it with clean water thouroughly.
Prepare the curry masala
In a kadhai/wok, add a tbsp of oil and heat it on medium flame for 1 minute. Add the sliced onions and saute them until soft and light brown in color, stirring occasionally.
Transfer the onions into a plate using a slotted spoon to separate them from the excess oil. Leave the excess oil (if any) in the kadhai and add the desiccated coconut to it. Lower the flame to minimum as coconut roasts really fast. So keep stirring it while roasted. If burnt, dry desiccated coconut imparts a bad smell and bitter taste if used in the recipe. So if at all you burn the coconut, please discard it and start over again.
Mixing the masala
Cooking the crab
Preparing the curry
In a kadhai/wok, heat 2 tbsp oil on a medium flame and add the masala paste prepared in Step 2. Stir it and cook for around 5 minutes. Then add 2 cups of water and kokum. Stir and let in simmer for 2 minutes. Then pour this masala over the cooked crab and give it all a nice stir. Add some water if needed (depends on how thick you want your curry). Cover it and cook for 10 minutes, stirring in between. Your curry is ready to be served. Serve it with steamed or boiled rice.