Spicy Crab Curry Recipe
Crabs are cooked in tamarind coconut based masala. Fresh ground masala prepared using coconut, cumin, pepper, coriander, and dry red chilies give an aromatic twist to the dish. I have used clay pot to cook this spicy crab curry which gives earthy flavor. You can also cook in a pan. Use coconut oil for tempering.
Adjust the quantity of red chilies and pepper powder as per your need. Coconut paste will balance off the spice heat. To prepare masala paste, I have blended the ingredients together. You can also stir fry them with little oil and then grind to prepare the masala.
We’d love to serve this south Indian crab curry with rice or appam. Tamarind based curries don’t pair off well with roti or phulka. The same base curry can be tried with egg, chicken, mutton, or prawn. Crab pieces used to prepare soup/rasam can be used here to prepare curry or gravy.
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Instructions with step by step photos,
- Prepare masala paste by grinding all the ingredients mentioned under “To Grind”. Keep aside. Heat 1 tbsp oil in a pan or clay pot. Temper mustard seeds and curry leaves. Add chopped onions and saute a while.
- Add crab pieces, masala paste, turmeric powder, garam masala, and stir well. Now, add 1-2 cup water and salt to taste. Mix everything and finally add tamarind extract. Cook on a medium flame for 15-20 mins till raw masala smell goes off. Garnish with chopped coriander and serve warm.
Spicy Nandu Kulambu
South Indian Crab Curry Recipe
Ingredients
To Grind
- 1/4 cup Chopped Coconut Bits
- 1 tbsp Ginger-Garlic Paste
- 2 stick Curry Leaves
- 1 tsp Pepper Powder
- 1/2 tsp Cumin Seeds
- 1 tsp Plain Coriander Powder
- 1 Dry Red Chili
For Curry
- 500 gm Crab
- 1/2 cup Finely Chopped Onion
- 1 stick Curry Leaves
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- Salt to taste
- 1 tbsp Coconut Oil
- 2 cup Water
- 1 tsp Mustard Seeds
- 1 tbsp Chopped Coriander Leaves
- 1/2 cup Tamarind Extract
Instructions
- Prepare masala paste by grinding all the ingredients mentioned under “To Grind”. Keep aside. Heat 1 tbsp oil in a pan or clay pot. Temper mustard seeds and curry leaves. Add chopped onions and saute a while.
- Add crab pieces, masala paste, turmeric powder, garam masala, and stir well. Now, add 1-2 cup water and salt to taste. Mix everything and finally add tamarind extract. Cook on a medium flame for 15-20 mins till raw masala smell goes off. Garnish with chopped coriander and serve warm.
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