Crab Curry
This version of Crab Curry is a rich and flavorful dish made using fresh sea crab and aromatic spices without coconut milk or added water. The natural juices from the crab combine with the spices to create a thick, luscious gravy. Serve this dry-style curry with rice or flatbreads for a satisfying meal.
Nutrition Facts
Per serving
Energy
253 kcal
Protein
18 g
Carbs
25 g
Fat
7 g
Fiber
8 g
Ingredients
Crab, sea
1 medium (100g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 medium cup (150g)
Clove Garlic, Minced
2 tsp (10g)
Ginger Paste
1 tsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
Garam Masala
1 tsp (3g)
Mustard seeds
0.5 tsp (2.5g)
Plain Water
0.5 small cup (100g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Common salt
0.5 tsp (2.5g)
Instructions
Preparation
. Clean the Crab:
- Remove the shell, legs, and unwanted parts of the crab.
- Rinse thoroughly under running water.
Cooking Steps
Heat oil in a pan or wok over medium heat.
Add mustard seeds and let them splutter. Then add curry leaves.
Add chopped onions and sauté until golden brown.
Add ginger and garlic; sauté for another 1-2 minutes until aromatic.
Add chopped tomatoes and cook until they turn soft and mushy. Mash them slightly to form a paste-like consistency.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Stir well to combine.
Add the cleaned crab and sauté for 3-4 minutes to coat it with the spices.
Add 100ml of water (about 1/2 small cup) to the pan and mix well. Cover the pan with a lid and let the curry simmer for 10-12 minutes on low heat.
- The crab will release additional natural juices, which will combine with the water to form a flavorful curry.
Stir occasionally to prevent sticking. Adjust the salt and consistency as needed.
Garnish with fresh coriander leaves and serve hot