Crab Curry Recipe features succulent Dungeness crabs simmered in a spiced gravy. The sauce made with tamarind pulp, fragrant spices, and aromatic herbs accentuates the natural sweetness of the crabs. Cracking into the shells releases a burst of flavor from the onions, tomatoes, spices, fresh fenugreek leaves, ginger, and garlic, making this messy experience a comforting feast for the senses!
Growing up in the coastal city of Chennai in South India, I am no stranger to crabs. With almost 6000 kilometers of coastline, Indian crab dishes are pervasive. Virtually every coastal village and town has crab dishes that reflect the local ingredients available to them.
The San Francisco Bay Area is famous for its Dungeness crab. Generally, the crab season begins before Thanksgiving, but it varies based on several factors, including the migratory habits of whales and sea turtles. Notwithstanding, this Crab Curry recipe below can be used with a variety of crabs, including the standard blue or mud crab.
What is the Dungeness crab?
Dungeness crabs are specific to the West Coast of North America and are named after the Dungeness Spit in Washington State, where they were first commercially harvested. Dungeness crabs tend to be over 6 ¼ inches long and weigh between 1.5 – 3 pounds. The shells are purplish-brown in color and are broad and oval in shape. Their meat is sweet and delicate, with the claws and body having the most substantial amount of meat.
Crab varieties for the Crab Curry Recipe:
There are many varieties of crab, and they vary by geography and seasonality. However, the most commonly cooked crabs are the blue crab, the Dungeness crab, the horseshoe crab, the king crab, the peekytoe crab, the rock crab or snow crab, and the stone crab.
My research indicates that the king crab contains the most meat, followed by the snow crab, Dungeness crab, and blue crab. The king crab is also called the Alaskan crab, the Japanese crab, and the Russian crab. While it can reach up to 10 feet and weigh 25 pounds, bear in mind that generally, the legs and claws contain the most meat.
Frequently Asked Questions:
- Can I use frozen crabs for this recipe?
Frozen crabs are readily available in grocery stores, and they can be used in this Crab Curry recipe. However, fresh crabs taste sweeter than frozen ones. If using frozen crabs, prepare the curry base and thaw the crabs completely before cooking. If using cooked crabs, reduce the cooking time to a third.
2. Do I need to clean the pre-cooked crabs?
Pre-cooked crabs sold in grocery stores typically require minimal cleaning. Rinse them and add to the sauce. The top shells, gills, and stomach must be removed when using fresh crabs.
3. How do I prevent the crabs from becoming tough while cooking?
Crabs do not take long to cook, typically 15-20 minutes, if using Dungeness or large mud crabs. Small blue crabs take less time to cook. Watch for the crab changing color to vibrant orange and then red, indicating that the meat has firmed up and is cooked.
4. Do I need to add coconut milk to this recipe?
Coconut milk is optional in the Crab Curry Recipe, but feel free to use half a cup if you prefer.
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Ingredients:
For the Crab Curry:
- Sesame oil
- Onion
- Tomato
- Ginger & garlic paste
- Drumsticks
- Tamarind pulp
- Crab: Dungeness crab (or use mud or blue crab)
- Spices: coriander, chili, turmeric, and seafood curry powder
For the tempering:
- Sesame oil
- Spices: mustard, fennel, cumin, and fenugreek seeds, whole cinnamon, star anise, cardamom
- Curry leaves
- Fenugreek leaves: for garnish
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to make the Crab Curry with my recipe:
- How to make the Crab Curry:
- Heat the sesame oil in a Dutch oven, and sauté the onion over medium heat for 3-5 minutes, or until lightly caramelized.
- Add the puréed tomatoes and sauté over high heat for 3 minutes, or until the mixture has thickened. Add the ground spices, ginger, garlic paste, and salt, and stir well until combined.
- Add the crab quarters and drumsticks to the pot, and 4-5 cups of water. Cook over high heat until the sauce reaches a rolling boil. Lower the heat to medium and cook for 5 minutes covered with the lid. Remove the lid, flip the crab quarters over, and stir the pot. Cook for 15-18 minutes, or until the curry reaches the desired consistency and the crabs have turned from a purplish-brown to a bright orange, then to a bright red.
2. How to make the tempering:
- Heat the small saucepot with sesame oil, add the mustard seeds, and cover it with a lid while the seeds splutter. Open the lid, add the remaining ingredients, and stir them. Turn off the heat.
- Add the tempering mixture to the Crab Curry and turn off the heat. Serve hot, garnished with fresh fenugreek leaves, accompanied by steamed rice.
Tips:
- Crack the shells of the crab so that the spices will seep in to yield a more flavorful crab meat.
- Chop the onions finely to achieve a smooth curry with minimal chunks.
- Fresh live crabs taste better than frozen ones for this Crab Curry recipe.
Serving suggestion:
Curry is generally served with cooked rice. In South India, Crab Curry is typically served as the main course, accompanied by rice. Traditionally, crab dishes are eaten with your hands. The curry is mixed into the rice, and the crab is eaten by scooping out the meat. The tender claws are chewed as they are loaded with calcium. You could serve it with roti, naan, or crusty bread.
The body of the crab can be tackled using your fingers to pinch out the flesh dexterously. The central claw would call for the use of a crab cracker or a mallet, although you could use your teeth to crack them. Admittedly, eating crab takes a long time from start to finish. The fun part is eating with your family around the dinner table, sharing stories, and savoring every morsel of this delicious Crab Curry. Be sure to serve it with plenty of napkins, as eating crab can be messy.
Storage:
Store leftover Crab Curry in the refrigerator for one day or freeze it in airtight containers for up to three months. Thaw and reheat gently in a pot over low heat on the stovetop. Reheating the Crab Curry sometimes causes the crab to lose its tenderness.
Other curry recipes that you might like:
Crab Curry Recipe
Equipment
- Dutch oven or large cast-iron wok
- Small saucepot for tempering
Ingredients
For the Crab Curry:
- 2 tbsp sesame oil
- 2 onion
- 3 tomato pureed
- 3 tbsp ginger & garlic paste
- ¼ cup tamarind (for the pulp)
- 3 drumsticks chopped
- 3 Dungeness crab quartered
- 1½ tbsp curry powder fish
- ½ tsp chili powder
- ¼ tsp coriander powder
- ⅕ tsp turmeric powder
- 1½ tsp salt
- 1 cup fenugreek leaf (optional) for garnish
For the tempering:
- 1 tbsp sesame oil
- 1 tsp mustard seed
- 1 tsp fenugreek seed
- 1 tsp fennel seed
- ½ tsp cumin seed
- 2 sticks whole cinnamon
- 5 clove
- 2 star anise
- 4 cardamom
- 2 sprig curry leaf
Instructions
How to make the Crab Curry:
- Prepare the ingredients. Clean and drain the crab quarters. To make the tamarind pulp, soak ¼ cup of tamarind in 1 cup of warm water for 10 minutes and strain it.
- Heat the sesame oil in a Dutch oven, and sauté the onion over medium heat for 3-5 minutes or until lightly caramelized.
- Add the puréed tomatoes and sauté over high heat for 3 minutes or until thickened. Add the ground spices, ginger and garlic paste and salt and mix well.
- Add the crab quarters and drumsticks to the pot, and 4-5 cups of water. Cook over high heat until the sauce reaches a rolling boil. Lower the heat to medium and cook for 5 minutes covered with the lid. Remove the lid, flip the crab quarters over, and stir the pot. Cook for 15-18 minutes or until the curry reaches the desired consistency.
How to make the tempering:
- In the meantime, prepare the ingredients.
- Heat the small saucepot with sesame oil, add the mustard seeds and cover it with a lid while the seeds splutter. Open the lid, add the remaining ingredients and stir them. Turn off the heat.
- Add the tempering mixture to the Crab Curry and turn off the heat. Serve hot garnished with fenugreek leaves with steamed rice.
Notes
- Crack the shells of the crab so that the spices will seep in to yield a more flavorful crab meat.
- Chop the onions finely to achieve a smooth curry with minimal chunks.
- Fresh live crabs taste better than frozen ones for this Crab Curry recipe.
Nutrition
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