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Crab Masala Curry

This spicy and flavorful crab curry is perfect for seafood lovers. It's made with fragrant spices and coconut milk for a creamy and delicious finish.

Angella Baria-Gambling
Community Member
May 15, 2023
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Crab Masala Curry
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Crab Masala Curry

Ingredients

for 3 servings

For the Masala Paste:

  • 1 tablespoon oil
  • ¼ cup coconut (25 g), grated
  • 1 medium onion, chopped
  • 1 teaspoon coriander seed
  • 1 tablespoon white sesame seeds
  • 1 tablespoon cumin seeds
  • salt, to taste
  • 1 tablespoon chilli powder
  • ½ teaspoon turmeric powder
  • 1 ginger, 1 in (2.54 cm)
  • 4 cloves garlic
  • 1 tablespoon garam masala
  • 2 medium tomatoes, chopped
  • ¼ cup fresh coriander (10 g)

For the Crab Curry:

  • 2 lb crab meat (1 kg)
  • 4 tablespoons oil
  • curry leaf
  • 2 bay leaves
  • 1 tablespoon cumin seeds
  • 1 medium onion, chopped
  • 2 green chiles, slit legthwise
  • 1.5 cups water (300 mL)
  • salt, to taste
  • 1 tablespoon lemon juice
  • 1 cup coriander leaves (40 g), freshly chopped

Nutrition Info

  • Calories 791
  • Fat 37g
  • Carbs 31g
  • Fiber 8g
  • Sugar 11g
  • Protein 82g

Estimated values based on one serving size.

Preparation

  1. For the Masala Paste:
  2. Heat the oil in a non stick pan. Once heated, add the chopped onion into the pan and cook until translucent.
  3. Add the grated coconut into the pan. Roast for about 1-2 minutes until well-toasted.
  4. Add the coriander seeds, white sesame seeds and cumin seeds. Roast them for 1 - 2 minutes more until aromatic. Now, empty this mixture into a bowl and let cook.
  5. Once cool, transfer the contents into a blender. Add the chilli powder, turmeric powder, ginger, garlic, garam masala powder, tomatoes and the chopped coriander with some salt.
  6. Grind it into a smooth paste. Set aside.
  7. For the Crab Curry:
  8. Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves and the curry leaves and let the leaves splutter.
  9. Then, add the chopped onion and cook until translucent. To this, add the green chillies and masala paste. Cook and stir for 2-3 minutes.
  10. Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
  11. Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
  12. To the mixture, add lemon juice and cook covered on a medium flame for about 10-15 minutes, stirring occasionally. Once crabs turn orange in colour, they’re cooked.
  13. Top with coriander leaves and serve hot with fresh rotis or jasmine rice.

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