Crab Curry (Mangalorean Style) Recipe

Cooking Directions

• STEP 1.Clean and wash the crabs thoroughly. Remove the top shell and break the crabs into halves.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 5.Now, add coconut milk, tamarind pulp, and salt. Mix well and bring it to a boil.
• STEP 6.Add the crab pieces and simmer for about 15-20 minutes or until the crabs are cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Choose fresh and live crabs for the best taste and texture.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a thicker gravy, you can add a tablespoon of coconut paste.
• Be careful while handling crabs as they have sharp claws. Use kitchen gloves if necessary.

Storage and Serving

• Leftover crab curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the crab curry hot with steamed rice or roti for a delicious and satisfying meal.