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Monday, November 6, 2017

Crab Curry ~ Coconut Crab Curry (Guest Recipe by Naseem Begum)

Crab Coconut Curry
Crab Curry

I am very happy to announce that with this post of Crab Curry, I will be starting a series of recipes which will be contributed by my loved ones, my friends and food bloggers. These are the people who inspire me the most to cook some of the most delectable dishes.

I start with a guest chef on my blog today with this authentic and traditional recipe of a Crab Curry. A very special person in my life without whom I could not have reached this far in my food blogging journey. She is my mom, my mentor, my inspiration, my strength and this list just goes on. As a child, I remember those endless hours she would spend in the kitchen to feed her family with love and nourishment. I seldom saw her giving time for herself or for her personal care. Not only for her family, but also she would cook for those endless visitors during the weekend or festive seasons and she did all this with a smile on her face and love in her heart. I dedicate my food blog and whatever I have achieved in my life to this wonderful person, 'My Mother'. You can find more recipes on this blog which I have learnt from her like Sheer Khurma, Prawn Pulao, Neer Dosa, Coastal Fish Curry, Mutton Biryani, Fish Biryani, Drumsticks & Prawn Curry.

Recipe credit & Photos by Naseem Begum

Crab Curry ~ Coconut Crab Curry

Crabs cooked in traditional coconut based curry with loads of aromatic flavors from curry leaves and coconut oil.
Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50-55 minutes approx
1 cup = 250 ml capacity
Serves 5


6 pieces (3 crabs medium size cut into half)
1 onion sliced
1 tomato chopped
5 tablespoon cooking oil

For Curry Paste
1 cup desiccated/fresh coconut
8 dry red chilies
1 tablespoon coriander seeds
1 teaspoon cumin
1/4 teaspoon fenugreek seeds (methi seeds)
1 small onion chopped
2 pieces garlic chopped
5-6 curry leaves
2 cloves (whole spice)
1 tablespoon tamarind pulp (1/2 cup tamarind soaked water)
1/4 teaspoon turmeric powder

For Tadka (tempering)
1 teaspoon mustard
2 cloves of garlic sliced
5 curry leaves
3 tablespoon coconut oil


1. Clean the crabs by lifting the shell and cleaning the interior part under running water. Trim the claws and remove the sharp edges on the claws. Trim the ends of all the limbs.
2. Sprinkle some salt and turmeric powder and set aside for 15 minutes. And then wash off all the salt and turmeric powder until the water runs clean.
3. Prepare the curry paste by first dry roasting first 5 ingredients (till methi seeds) just for 2 minutes. Place the roasted ingredients in a grinding jar and add rest of the ingredients under Curry Paste. Grind to a smooth paste and if needed add few tablespoons of water.
4. Heat cooking oil in a saucepan and saute sliced onion till soft and pink. Then add chopped tomato followed by the curry paste. Fry the curry paste on low flame for 5 minutes or till you see the oil separating.
5. Now add 2 or 3 cups of water and 1 teaspoon salt depending on the consistency you need for your curry. (according to your preference you can keep the consistency of the curry thick or runny)
6. When the curry comes to a boil, add crab pieces and continue cooking with the lid on for 15 minutes or till crab is fully cooked. Turn off the heat.
7. Prepare tadka by heating coconut oil in a small pan. Add mustard seeds and when it stops crackling add sliced garlic and cook till it changes color. Then add curry leaves and cook only for few seconds. Turn off the heat and pour this tadka over the curry.
8. Serve the curry hot with steamed rice.

You might also like:

Coastal Fish Curry ~ King Fish Curry ~ Surmai Curry
Coastal Fish Curry

Goan Prawn Curry
Goan Prawn Curry

Drumsticks & Prawn Curry
Drumsticks & Prawn Curry

Prawn Ghee Roast
Prawn Ghee Roast

Khichdi with Coconut Milk & Fish Curry
Khichdi with Coconut Milk & Fish Curry


  1. That's a lovely start to the guest post series... the curry looks really delicious, what an exotic selection from your mother!

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