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Delicious Crab Curry Recipe with Coconut Milk: Step-by-Step Guide
Wondering what to have for dinner today?
How about some spicy crab curry with a bowl of warm rice?
Those of you who love seafood are no strangers to the queen of coastal dishes – the crab curry. With its aroma in every corner of coastal India, this lip smacking dish is a popular serve in the dinner tables of countless Indian families. Rich in tradition and taste, this masterpiece combines the sweet and succulent meat of crab with the creamy and aromatic coconut milk weaving a harmony of flavours that is both indulgent and satisfying. The secret to the deliciousness of the dish lies in its limited ingredients and simple cooking style. So, whether you are a level 1 cook or an experienced chef, you will be able to cook the dish within less than 30 minutes.
You must be craving that bowl of restaurant style crab masala by now! Well, get your pen and paper ready. In this blog, we have curated an authentic crab curry with coconut milk that is perfect to bring out during a simple dinner or a grand family feast.
So, let’s dive in, then!
By the way, if you want to relish this dish without cooking it, do not forget to dine at MCafe!
List all the necessary ingredients for the crab curry.
Too many ingredients = too much confusion.
Often adding a lot of ingredients into a dish can overcrowd it with flavours, thus robbing it of a predominant iconic taste. So, while crafting this recipe we decided to keep it simple yet flavorful. Let’s look at the list of ingredients that you will need to prepare this exquisite coastal delicacy.
Ingredients for Spicy Crab Curry with Coconut Milk |
Quantity |
|---|---|
| Large crabs, cleaned and cut into halves | 4 |
| Coconut milk | 2 cups |
| Coconut oil / Olive table | 2 tablespoons |
| Onion, finely chopped | 1 |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 inch piece |
| Green chilies, slit | 2 |
| Fennel seeds | 1 tablespoon |
| Fenugreek seeds | 1 teaspoon |
| Turmeric powder | 2 teaspoons |
| Coriander powder | 2 teaspoons |
| Cumin powder | 1 teaspoon |
| Garam masala | 1 Teaspoon |
| Tomatoes, pureed | 2 |
| Jaggery / brown sugar | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Curry leaves | 20 |
| Fresh coriander leaves (for garnishing) | Chopped |
Please note: The quantity of the ingredients in this curry recipe will change depending upon the number of serves.
This particular ingredient list is sufficient to cook the curry for four.
Step-by-step instructions to make crab curry with coconut
Our crab curry recipe with coconut milk is short and simple. Over centuries people in the coastal regions of India have adopted this dish and modified it according to their taste buds and the traditional cooking style of their region. A popular regional adaptation of this dish introduces tamarind while some other families add poppy seeds to it. Our recipe blends a palette of popularly used ingredients to create the authentic flavour of crab masala. Here is the step-by-step guide.
Steps | Instructions for Spicy Crab Curry with Coconut Milk |
Step: 1 | Prepare the crabs: Clean the crabs thoroughly under running water. Remove the gills and the sandbag from the crabs, then cut each crab into halves |
Step: 2 | Heat a large frying pan or wok; keep the heat at medium |
Step: 3 | Add the oil; wait for it to bubble |
Step: 4 | Once the oil starts bubbling add the curry leaves and fennel and fenugreek seeds; it takes 30 seconds for the oil to soak the flavours of these ingredients |
Step: 5 | Add the finely chopped onions; fry it (for almost 5 minutes) until it is slightly brown |
Step: 6 | Add the minced garlic, grated ginger, and slit green chilies and saute it for 30 seconds; wait until you can smell the fragrance |
Step: 7 | Now add the spices: turmeric, cumin, coriander, and garam masala to this paste; stir it up to mix everything completely |
Step: 8 | It is time to add the tomato puree; keep frying the ingredients until it thickens into a sauce. This might take 2 minutes |
Step: 9 | Pour the coconut milk |
Step: 10 | Add the crabs now |
Step: 11 | Cook till the ingredients simmer; sprinkle the jaggery |
Step: 12 | When the crab meat is warm add the salt and pepper to taste |
Step: 13 | Stir in the chopped coriander |
Step: 14 | Before you serve, check for the seasoning and serve |
For all our health conscious readers, we are adding the approximate calorie and nutrient count of this spicy Crab gravy so that you can enjoy this dish without any guilt.
Nutrient and Calorie intake (per serving) | Count |
Calories | 422 |
Protein | 24g |
Fat | 31g |
Carbohydrates | 13g |
Please note: This count can vary depending on the exact size and type of ingredients used. You can refer to a nutrition calculator with the exact quantities and types of ingredients you use.
Want to explore more coastal and other cuisines?
Visit MCafe, one of the most popular restaurants in Kundapura.
Final Crab Curry Video & Photos
After following these steps you will create a Delicious and tasty crab curry. See the photos bellow how it is look likes
Conclusion
Sometimes we often wish to cook something hassle-free yet tasty for ourselves and our family. This crab curry recipe with coconut milk is a perfect serve. Not only is it easy to cook but it is also prepared quickly. The flavours of this dish are fully unleashed when complemented with steamed rice or paratha. Follow our Crab curry sauce recipe with coconut milk. You can bring the essence of the sea to your dining table and delight your family and friends with a meal that’s both comforting and exotic.
FAQs
Can I use canned coconut milk for this recipe?
Yes, absolutely. A canned coconut milk works perfectly well for this recipe. Before using it, shake the container well to combine the thick cream and the liquid.
How do I know when the crabs are cooked?
The crabs are cooked when their shells turn a bright red colour and the meat inside is opaque and firm.
Is this curry applicable to prawns too?
You can.
Also, you can add fish, mussels, or shrimps to our crab curry recipe with coconut milk; it will enhance the flavour of the dish.
Can I make this curry ahead of time?
You can. In fact, the curry tastes even better the next day as the flavours of the spices and the other ingredients get more time to blend with each other. You can store it in a refrigerator and reheat it gently before serving the dish.
What can I use as a substitute for coconut milk if I am lactose intolerant or allergic to coconut?
Coconut milk has an iconic flavour which greatly contributes to the predominant taste of the spicy Crab stew. However, if you are looking for an alternative then the following options can be helpful
Almond milk
Cashew milk
If you prefer a thicker and creamier consistency then you can blend the nut milk with some nuts.
Please keep in mind that these ingredients cannot completely imitate the taste of coconut.
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