Kerala Crab Moilee
Kerala Crab Moilee is a traditional coastal Kerala delicacy featuring fresh crab cooked in a fragrant and mildly spiced coconut milk gravy with subtle hints of turmeric, green chilies, and curry leaves. This dish balances the rich sweetness of crab with the creamy, aromatic sauce, making it a perfect indulgence for seafood lovers.
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Ingredients
- 1 kgfresh crab
cleaned and cut into pieces
- 3 tablespoonscoconut oil
- 1 teaspoonmustard seeds
- 2 sprigscurry leaves
- 4 piecesgreen chilies
slit lengthwise
- 1 inchginger
finely chopped
- 4 piecesgarlic cloves
finely chopped
- 1 mediumonion
finely sliced
- 1 teaspoonturmeric powder
- 4 piecesgreen cardamom pods
- 1 cupwater
- 400 mlfresh coconut milk
thick milk extracted from grated coconut
- 1 ½ teaspoonssalt
adjust to taste
- 1 tablespoonlemon juice
- 2 tablespoonsfresh coriander leaves
chopped for garnish
Instructions
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add curry leaves, slit green chilies, chopped ginger, and garlic. Sauté for 2 minutes until fragrant.
Add the sliced onions and sauté until they turn translucent, about 5 minutes.
Add turmeric powder and green cardamom pods (if using). Stir for 1 minute to release the aroma.
Add the crab pieces and salt. Stir well to coat the crab with the spices.
Pour in 1 cup of water, cover, and cook on medium heat for 10 minutes until the crab turns bright red and starts to cook through.
Gently pour in the thick coconut milk and simmer on low heat for another 8-10 minutes. Do not boil vigorously to prevent curdling.
Taste and adjust salt if necessary. Turn off the heat and add lemon juice. Stir gently.
Garnish with fresh chopped coriander leaves before serving.
