Crab Curry Recipe


  • 1 Kg Freshwater Crabs (I brought Blue Swimmer, which are easily available in Sydney)
  • ¾ Cup Desiccated Coconut (you can also buy frozen desiccated Coconut from Indian stores and thaw and use)
  • 2 medium sized Onions roughly chopped
  • 3 Tomatoes roughly chopped
  • 3 – 4 Green Chilies
  • 3 Garlic Cloves
  • 4 – 5 pieces of Kokum (Available in Indian shops)
  • 1 tsp red chili powder
  • 1 ½ tsp Tumeric powder
  • 1 tsp Coriander powder
  • Salt to taste
  • 3 – 4 tsp Vegetable Oil
  • Freshly chopped green Coriander

Crab Curry Recipe


Prepping the Crabs
  1. You can get your Fishmonger to clean and split the Crabs for you. Blanche then in hot water with some Salt. You will notice the shell will change to an Orange color when done. Throw the water and then pour some cold water on top to ensure they are thoroughly clean.
  2. If you are like me, cook the whole Crabs in hot water with Salt. Throw away the water and then pour some cool water to ensure they are thoroughly clean. Now drain all the water and cut into quarters by splitting down the middle from head to tail, then cutting each side into halves.

Making the Masala
  1. Heat ½ tsp Oil in a pan and add the Coconut and roast it for a few minutes on a low flame ensuring the Coconut doesn’t burn. Keep it aside.
  2. Heat ½ tsp oil in the same pan and the Garlic, Green Chilies and Onion. Cook till the raw smell of the Onion has disappeared.
  3. Add the tomatoes and cook till mushy.
  4. Cool, mix the Coconut and grind to a fine paste with ½ cup water.
  5. Heat 1 tsp Oil in the same pan and add the masala. Cook till the Oil starts to separate.
  6. Add Salt, Turmeric, Red Chili & Coriander powder. Gently add the Crabs and mix, slowly ensuring Shells are coated well with the masala.
  7. Add 1 cup Water, Kokam, cover, and cook,
  8. Add fresh Coriander before serving on Rice.

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