Indian Crab Curry
An Indian crab curry recipe highlighting crab, ideal for serving with boiled or jeera rice.
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Instructions
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Start by soaking tamarind in 1/2 cup hot water for 10 minutes; mash and strain to extract the puree, then set aside.
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Prepare the crab by removing legs, separating claws, and cutting bodies into halves or quarters.
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In a food processor, combine onion, tomato, dried red chiles, garlic paste, ginger paste, coconut, coriander powder, cumin powder, turmeric powder, red chili powder, and the tamarind puree; grind into a smooth masala paste.
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Heat cooking oil in a deep pan over medium heat. Add green chiles and the masala paste, then sauté for 5 minutes, stirring frequently.
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Stir in 3 cups of hot water and bring the gravy to a boil. Reduce heat to a simmer, cook for 10 minutes, then season with salt.
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Add the crab pieces to the gravy and cook uncovered for 10 more minutes. Remove from heat and serve immediately.