Kerala Style Crab Curry
A flavorful and aromatic crab curry from Kerala, India, featuring fresh spices, coconut milk, and tamarind, delivering a perfect balance of heat and tanginess.
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Ingredients
- 1 kgfresh crab
cleaned and chopped into pieces
- 3 tablespoonscoconut oil
- 1 teaspoonmustard seeds
- 1 teaspoonfenugreek seeds
- 10 leavescurry leaves
- 2 mediumonion
finely sliced
- 3 green chilies
slit lengthwise
- 1 ½ tablespoonsginger garlic paste
- 0 ½ teaspoonturmeric powder
- 1 ½ teaspoonsred chili powder
- 2 tablespoonscoriander powder
- 0 ½ teaspoonblack pepper powder
- 2 mediumtomato
chopped
- 2 tablespoonstamarind pulp
soaked in warm water and strained
- 1 cupcoconut milk
- 1 ½ teaspoonssalt
- 1 cupwater
Instructions
Clean and chop the crab into pieces. Set aside.
Heat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and fenugreek seeds and let them splutter for about 30 seconds.
Add curry leaves, sliced onions, and slit green chilies. Sauté until the onions turn golden brown, about 6-8 minutes.
Add ginger garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and black pepper powder. Stir and cook the spices for 2 minutes to release their aroma.
Add chopped tomatoes and cook until they become soft and mushy, about 5 minutes.
Add the crab pieces, tamarind pulp, salt, and water. Stir well, cover, and cook for 15 minutes on medium heat until the crab is cooked through.
Pour in the coconut milk, stir gently, and simmer for another 5 minutes. Do not boil vigorously after adding coconut milk to prevent curdling.
Turn off the heat and let the curry rest for a few minutes before serving.
Nutrition Facts
Per serving
