Crab Curry

26. Aug, 2015

This is a typical South Indian style crab curry! I used whole pink crabs. I prefer it to the already "cleaned and cut" variety. But if you can only get your hands on the cleaned variety then that is fine. Whatever you use it is worth trying to cook a crab curry as it is delicious. I have posted on an adjacent page the step by step photos on how to clean and cut up the crab. You will need to click on each photo in order to read the instructions.


4 whole crab cleaned and cut, 3 teaspoons cumin seeds, 1 teaspoon coriander seeds, 2-3 teaspoons chilli powder, curry leaves, 1 onion chopped, 4 tomatoes chopped, 1 teaspoon ginger and garlic paste, 10 cloves garlic, salt, tamarind paste.

After cleaning the crab (instructions on adjacent page) cut the body pieces in two. Soak the crab. Add 1 teaspoon of tumeric to the water. Use a large pot. Add some oil and add the onions and curry leaves to brown. Roast the cumin and coriander seeds, crush and add to the onions. Cook for a minute and then add the chilli powder, ginger and garlic paste and the whole garlic cloves. Add as much or as little chilli powder as you like depending on the level of heat you can tolerate! Add salt and the tomatoes and cook until the tomatoes soften. Soak 2 teaspoons of the tamarind in some water ( I buy the tamarind from the supermarket), remove the seeds and add the tamarind water to the pot. When the tomatoes are cooked add the crab. Cook for not more than 40 minutes. Garnish with fresh coriander and serve with Basmati rice and sambals (chopped onion, tomato and cucumber).