How to make Crab Curry -

A superb crab curry – cooked with a plethora of spices, it is totally lip smackingly tasty

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Crabs (केकड़े), Salt (नमक)

Cuisine : Maharashtrian

Course : Main Course Seafood

Crab Curry

Crab Curry Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Crab Curry Recipe

  • Crabs , cleaned 2 large

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Kokum petals 4-5

  • Oil 2 tablespoons

  • Red chilli powder 2 teaspoons

  • Fresh coriander sprig to garnish

  • Small onion , quartered to serve

  • Lemon wedges to serve

  • Bhakris to serve

  • Spice paste

  • Onion , peeled 1 large

  • Oil 2 tablespoons

  • Coriander seeds 3 tablespoons

  • Fennel seeds 1 tablespoon

  • Black peppercorns 12-15

  • Cloves 7-8

  • Cinnamon 1 inch

  • Green cardamoms 2-3

  • Stone flowers 3-4

  • Poppy seeds 3 tablespoons

  • Dried coconut , grated 1 cup

  • Garlic 8-10 cloves

  • Ginger 1 inch


Step 1

To make the spice paste, slice onion.

Step 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.

Step 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.

Step 4

Transfer the mixture into a blender jar, add garlic and ginger and grind to a fine paste.

Step 5

Place crabs on a plate, sprinkle salt, turmeric powder and kokum petals and mix well.

Step 6

Heat oil in another earthen pot, add the crabs and sauté well for 2-3 minutes.

Step 7

Add the ground paste, 1½ cups water, red chilli powder and adjust salt, mix well, cover and cook for 8-10 minutes.

Step 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.

Step 9

Transfer into a serving bowl, garnish with coriander sprig. Serve hot with quartered onion, lemon wedges and bhakris.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.