Crab Curry (Mangalorean style)

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 1 - big crab
  • 1 tbsp - coriander seeds
  • 5-6 - whole Kashmiri chillies (or as per taste)
  • 1 tsp - cumin seeds
  • 1 tsp - mustard seeds
  • 10 - peppercorns
  • 1 - small coconut (grated)
  • 12 cloves - garlic
  • 2 - onions (finely sliced)
  • 2 - tomatoes (finely chopped)
  • 1 cup - coconut milk
  • a few fresh curry leaves
  • a handful of coriander leaves
  • 3-4 tbsp - oil
  • 1/4 tsp - fenugreek seed powder
  • salt to taste

How to Make Crab Curry (Mangalorean style)

  • Clean and cut the crab into medium-sized pieces. Wash thoroughly.
  • Roast the coriander seeds, red chillies, cumin seeds, mustard seeds, peppercorns, grated coconut and garlic on medium flame until aromatic.
  • Add 1/4 of the sliced onions and grind these ingredients to a fine paste. Keep aside.
  • Heat oil in a non-stick kadhai or pan. Add the remaining onions and curry leaves.
  • Saute the onions on low flame until golden in colour.
  • Add the tomatoes and continue cooking for 2-3 minutes.
  • Add the crab pieces and saute gently.
  • Add the paste, salt and mix gently. Cook on low flame.
  • Add coconut milk and simmer.
  • Cook until the crab pieces are done.
  • Garnish with fenugreek seed powder and coriander leaves. Serve hot.

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