Dry Crab Curry

Crabs ..I don’t do justice to it.. everyone loves eating it at home but I don’t cook it cos I DON’T LIKE cleaning it! Anyway, this round to cold storage and here were these really ‘good looking crabs’ and the guy offered to clean it for me ! How cool. So here goes..I have 2 recipes for crabs, one is my Dad’s which is simply superb and this one I found on Gordon Ramsay Great Escapes cookbook. can Gordon make crab better than my dad??? oooh la la…  😉


  • 1 kg crabs, chopped in half . separate the claws if you want to.
  • 4 tbsp. veg oil
  • 1/2 tsp fenugreek seeds, crushed with a pinch of salt
  • 1 tsp fennel seeds
  • 2 sprigs of curry leaves
  • 2.5cm ginger, peeled and finely grated
  • 7-8  garlic cloves
  • 4 medium sized onions, peeled and finely chopped
  • 1 tsp chilli powder
  • 2 tsp ground coriander
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp salt, or to taste
  • 4 tomatoes, peeled and roughly chopped
  • 100g grated coconut

Wash crabs and set aside

Heat oil in a wok, and low heat, fry fenugreek seeds ( careful not to burn then) , fennel seeds and curry leaves for 1-2 minutes until they become aromatic.

Add ginger, garlic and onions and fry for 6-8 minutes, until onions are slightly browned. If mixture sticks to bottom of pan, just add a splash of water.

Add chilly, coriander and turmeric powder and salt to the pan and stir well. After 1-2 minutes, add chopped tomatoes and continue to fry till slightly dry. Stir in the crabs and leave to simmer for about  10 minutes.

Meanwhile ,dry roast the grated coconut in a hot pan for 3-4 minutes till golden brown. Sprinkle the toasted coconut on top of the curry and stir well.

Serve immediately. Enjoy!

I served it with Jeera rice and some Okra fry. Good combination!


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