Every coastal region has some very special seafood recipes and this Kerala style Crab Curry is definitely one such delicacy, made with fragrant spices and coconut milk, that you can enjoy with rice or any other accompaniment of your choice.

Recipe Card

Ingredients Quantity
Crab (Cleaned & cut into halves) 900 gm or 4 medium size crabs
Coconut Oil / regular cooking oil 3-4 tbsp
Fenugreek seeds ½ tsp
Curry leaves 10-12
Red dry chillies 3
Green Chillies (Slit into half) 3-4
Onion, sliced 2 medium
Tomato paste 2 tbsp
Tamarind juice (Soak tamarind in warm water for 10 minutes) 2 tbsp
Thick coconut milk 1 cup
Salt To taste
Fresh cilantro For garnish
For Coconut Paste  
Fresh coconut, grated 1 ½ cup
Coconut oil/ regular cooking oil 3 tbsp
Shallots/onions, sliced 4-5
Ginger, chopped 2 tsp
Garlic, chopped 4
Red dry chillies 3
Coriander powder 1 ½ tsp
Turmeric powder 1 tsp
Garam masala 1 tsp
Kashmiri Red Chilli Powder 2 tsp
Black peppercorn 1 tsp


Method of Preparation: 

  • Start with preparing the coconut paste for the curry.
  • In a wok add the oil and once it is hot add the shallots, ginger, garlic and peppercorn. Sauté it until the shallots are translucent and then add the red dry chillies.
  • Stir and sauté for about 30 secs and then add the grated coconut and stir well.
  • After a min, add the dry spices that are Kashmiri red chilli powder, turmeric powder, coriander powder and garam masala.
  • Stir well and roast it all for about a min then take it off the flame and let it cook down.
  • Once cold enough pour the mixture in a blender and add some water to blend it into a thick smooth paste.
  • Moving on to the curry prep now. In a wok add the oil and heat it on a low medium flame.
  • Once it’s hot add the onions and sauté them for a few secs.  Then add the fenugreek seeds and stir well.
  • Immediately add the curry leaves, the red dry chillies and the green chillies.
  • At this point add some salt to help the onions to brown faster. Once the onions are golden brown add the tomato paste.
  • Stir well and then add the coconut paste prepared earlier. Add the tamarind juice and then little water. Not much.  Keep it a little thick as we are yet to add the coconut milk.
  • Stir the curry well then cover the wok and let it cook for 5 -6 mins on a low flame.
  • Now add the crabs and stir them well into the curry then once again cover the wok and let the crabs cook for about 10 - 12 mins.
  • Finally, add some chopped fresh cilantro and serve it hot with steamed rice.


About the Contributor

Noopur Shah 

ICCA Alumni and a successful home caterer who believes cooking is an art full of creativity, where you dance in your kitchen, mix your imagination with a twist and put together a delicious meal.

Follow for more recipes and updates @thefoodfactory_by_noopurshah.



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