When I think of this Indian Crab Curry, I think of my maternal grandmother, Lakshmi Paati. One of my most vivid childhood memories is when my sister and I were visiting our grandparents’ house for our summer holidays. We were goofing around and playing near the large wooden swing when suddenly, we looked up to see Paati running around her living room with her sari hitched up as she chased a live crab that was going to be our dinner. My sister and I shrieked, promptly jumping up onto the swing so that our toes were safe from the scuttling crab, and oh how we squealed as we watched with terrified glee!
I use frozen crab for all my crab dishes (like my Black Pepper Crab) and it turns out pretty great. When I cook crab, I prefer to use less salt, since the meat by itself carries some salt from the sea. The curry tends to be a little extra spicy so that the masala permeates nicely into the crab. Don’t get me wrong, I love simple crab meat dipped in melted butter as much as the next person, but there is something divine about a spicy Indian crab curry that you can only understand once you’ve tried it.
Crab is a bit high in cholesterol and sodium, but it’s a great source of protein and vitamin B12. That’s honestly enough for me to classify it as a healthy weekend lunch!
Crab Curry, or Nandu Kozhambu is a special treat in Chettiar households. When we do make it, we parcel it off to our relatives so that they can enjoy it with an evening dosa or with a little white rice for dinner. While I live too far away to send a pot of crab curry to my loved ones, this recipe is my little parcel of affection.
Indian Crab Curry
Ingredients
- 1 Crab 1 large or 2 medium crabs. I use frozen pre-cooked crab but the recipe also tells you how you can make it with fresh crab
- 1.5 Large red onions
- 1 Tomato
- 3 tbsp Peppercorns
- 2 tsp Cumin seeds
- 1.5 tsp Fennel seeds
- 1.5 tsp Garlic paste
- 1 tsp Ginger paste
- 1/2 cup Grated coconut
- 1 tsp Chili powder
- 1 tsp Coriander powder
- 1/4 tsp Fenugreek seeds
- 4-5 Curry leaves
- 1 tsp Salt
- 1/2 cup Cilantro leaves
- 2 tbsp Vegetable oil
Instructions
- Finely chop the onions and tomatoes and set them aside.
- Grind peppercorns, cumin seeds, fennel seeds, garlic, ginger, coconut, chili powder and coriander powder with a little water.
- Heat the oil in a large deep pot. When hot add fenugreek seeds and curry leaves and wait for 20 seconds.
- Add the chopped onion and sauté till the onions are translucent.
- Then add the chopped tomato and sauté for 5-7 minutes on medium heat until it has softened.
- Add the ground spices and add salt. Let it sauté for five minutes and then switch off the stove.
- Use a hand blender to blend the ingredients into a smooth paste.
- Add 2 cups of water and bring the curry to a boil.
- At this point you can add the crab. If using frozen crab, then add to the curry and let it cook on medium-high heat for 5-8 minutes until the shells are warm. If using fresh crab, then simmer it on medium-high heat for 10-12 minutes until the crab is cooked.
- Garnish with cilantro leaves and serve with white rice!
Will definitely try this out
Looks so good, I want to try this!
The next item I want to try cooking.
Crab is an all time fav of mine.
I have tried it . It tastes so good !