I am very happy to announce that with this post on Crab Curry, I will be starting a series of recipes that will be contributed by my loved ones, my friends, and food bloggers. These are the people who inspire me the most to cook some of the most delectable dishes. I start with a guest chef on my blog today with this authentic and traditional recipe of Crab Curry. A very special person in my life without whom I could not have reached this far in my food blogging journey. She is my mom, my mentor, my inspiration, my strength, and this list just goes on. As a child, I remember those endless hours she would spend in the kitchen to feed her family with love and nourishment. I seldom saw her giving time for herself or for her personal care. Not only for her family but also she would cook for those endless visitors during the weekend or festive seasons and she did all this with a smile on her face and love in her heart. I dedicate my food blog and whatever I have achieved in my life to this wonderful person, ‘My Mother’.
Recipes I Learned from My Mother
Recipe credit & Photos by Naseem Begum
Crab Curry ~ Coconut Crab Curry
Ingredients
- 3 pieces crabs large size, cut into half
- 1 onion sliced
- 1 tomato chopped
- 5 tablespoon cooking oil
- 1 teaspoon salt or as per taste
For Curry Paste
- 1 cup desiccated/fresh coconut
- 8 dry red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin
- ¼ teaspoon fenugreek seeds methi seeds
- 1 small onion chopped
- 2 pieces garlic chopped
- 5-6 curry leaves
- 2 cloves whole spice
- 1 tablespoon tamarind pulp 1/2 cup tamarind soaked water
- ¼ teaspoon turmeric powder
For Tadka (tempering)
- 1 teaspoon mustard
- 2 cloves of garlic sliced
- 5 curry leaves
- 3 tablespoon coconut oil
Instructions
Clean the crab
- Clean the crabs by lifting the shell and cleaning the interior part under running water. Trim the claws and remove the sharp edges on the claws. Trim the ends of all the limbs.
- Sprinkle some salt and turmeric powder and set aside for 15 minutes. And then wash off all the salt and turmeric powder until the water runs clear.
For the curry paste
- Prepare the curry paste by first dry roasting the first 5 ingredients (till methi seeds) just for 2 minutes. Place the roasted ingredients in a grinding jar and add the rest of the ingredients under Curry Paste. Grind to a smooth paste and if needed add a few tablespoons of water.
For the curry
- Heat cooking oil in a saucepan and saute sliced onion till soft and pink. Then add chopped tomato followed by the curry paste. Fry the curry paste on low flame for 5 minutes or till you see the oil separating.
- Now add 2 or 3 cups of water and 1 teaspoon salt depending on the consistency you need for your curry. (according to your preference you can keep the consistency of the curry thick or runny)
- When the curry comes to a boil, add crab pieces and continue cooking with the lid on for 15 minutes or until the crab is fully cooked. Turn off the heat.
For Tadka
- Start by heating coconut oil in a small pan. Add mustard seeds and when it stops crackling add sliced garlic and cook till it changes color. Then add curry leaves and cook only for a few seconds. Turn off the heat and pour this tempering oil over the curry.
- Serve the curry hot with steamed rice.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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