How to make Crab Curry -
Simple yet delicious – this crab curry is worth a try.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Crabs (केकड़े), Scraped Coconut (कसा हुआ नारियल)
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Crab Curry checkout Crab Sukhe, Crabstick and Drumstick Curry, Crab in Black Pepper Sauce, Crab in Devils Sauce . You can also find more Main Course Seafood recipes like Meen Molaga Bhaji Fish Veronique Malwani Prawn Curry Ilish Macher Sorse Jhol
Crab Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Crab Curry Recipe
Crabs 6 large
Scraped Coconut
Coconut scraped 1/2
Garlic 8 cloves
Whole dry red chillies 8
Cumin seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Oil 1 tablespoon
Onion sliced 1 large
Tamarind pulp 1 tablespoon
Salt to taste
Garam masala powder 1 teaspoon
Method
Step 1
Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).
Step 2
Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste.
Step 3
Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, salt to taste, crabs and one cup of water.
Step 4
Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done.
Step 5
Sprinkle with garam masala powder and serve hot.
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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 www.sanjeevkapoor.com 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.
