Crab Curry

Posted On May 11, 2008

 This is a version of a Goan recipe my mother-in-law uses for her crab curry. This has always been a big hit. You can reduce the spice if its too hot for you. I’ve used Alaskan King crab legs with the same recipe too. Serve with rice.

You can get the best dungennes crab in the west coast of the united states (san francisco).
If you live in a part of the world that does not have fresh crab – this is an excellent place to buy – AlltheBestSeaFood.com. They have other sea food like lobsters, and chilean sea-bass too. Check out my other recipe for chilean sea-bass curry!
 
Ingredients:
  1. Dungeness crab : 1 large (made into pieces with shell on)
  2. Coriander powder : 2 tspn
  3. Chili powder : 1 ½  tspn
  4. Turmeric powder : ½  tspn
  5. Pepper powder : 1 tspn
  6. Ginger paste: 1 tspn.
  7. Garlic paste : 1 ½ tspn
  8. Onions :  2 ½ medium, chopped
  9. Tomatoes: 3 medium chopped.
  10. Whole garam masala (3 cloves, 1 inch piece cinnamon, 3 whole green cardamoms,1/2 tsp whole black pepper, 2 bay leaves)
  11. Green chilies : 2 chopped
  12. Grated fresh/frozen coconut : ½ cup
  13. Mustard seeds : 1 tspn
  14. Curry leaves : 1 sprig
  15. Salt : to taste
  16. Oil : 2 tbspn
  17. Coconut oil :1 tspn (optional) 

Method:

Grind together green chilies and coconut to paste.

Heat oil, add mustard and when it splutters add whole garam masala. Then add the onion and sauté till golden. Add chili powder, coriander powder, ginger-garlic paste pepper powder and salt. Cook for 2 minutes, stirring continuously. Add 2-3 cups water, and cook the masala for 10 minutes on medium flame. Add chopped tomatoes and cook for 5 minutes.

Add the crab and bring to boil. Add the ground coconut-chili paste. Cook for 25 minutes.

Add curry leaves and the coconut oil.

 

 

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