Crab Curry

A superb crab curry – cooked with a plethora of spices, it is totally lip smackingly tasty This recipe is from FoodFood TV channel

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Crab Curry
Main Ingredients Crabs, Salt
Cuisine Maharashtrian
Course Main Course Seafood
Prep Time 16-20 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Crab Curry

  • 2 large Crabs , cleaned
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 4-5 Kokum petals
  • 2 tablespoons Oil
  • 2 teaspoons Red chilli powder
  • to garnish Fresh coriander sprig
  • to serve Small onion , quartered
  • to serve Lemon wedges
  • to serve Bhakris
  • Spice paste
  • 1 large Onion , peeled
  • 2 tablespoons Oil
  • 3 tablespoons Coriander seeds
  • 1 tablespoon Fennel seeds
  • 12-15 Black peppercorns
  • 7-8 Cloves
  • 1 inch Cinnamon
  • 2-3 Green cardamoms
  • 3-4 Stone flowers
  • 3 tablespoons Poppy seeds
  • 1 cup Dried coconut , grated
  • 8-10 cloves Garlic
  • 1 inch Ginger


  1. To make the spice paste, slice onion.
  2. Heat oil in an earthen pot, add onion and sauté till translucent. Add coriander seeds, fennel seeds, black peppercorns, cloves, cinnamon, green cardamom and stone flowers and sauté well. Add poppy seeds and sauté till the mixture is fragrant and golden in colour.
  3. Add coconut and sauté till it turns golden brown. Take it off the heat and transfer into a bowl, drizzle a little water over the mixture and let it cool.
  4. Transfer the mixture into a blender jar, add garlic and ginger and grind to a fine paste.
  5. Place crabs on a plate, sprinkle salt, turmeric powder and kokum petals and mix well.
  6. Heat oil in another earthen pot, add the crabs and sauté well for 2-3 minutes.
  7. Add the ground paste, 1½ cups water, red chilli powder and adjust salt, mix well, cover and cook for 8-10 minutes.
  8. Remove the lid and mix well. Cover and cook for 6-8 minutes. Adjust the seasoning as required. Take the pan off the heat.
  9. Transfer into a serving bowl, garnish with coriander sprig. Serve hot with quartered onion, lemon wedges and bhakris.