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.
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!

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

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
- For the Masala Paste:
- Heat the oil in a non stick pan. Once heated, add the chopped onion into the pan and cook until translucent.
- Add the grated coconut into the pan. Roast for about 1-2 minutes until well-toasted.
- 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.
- 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.
- Grind it into a smooth paste. Set aside.
- For the Crab Curry:
- Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves and the curry leaves and let the leaves splutter.
- 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.
- Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
- Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
- 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.
- Top with coriander leaves and serve hot with fresh rotis or jasmine rice.