Tuesday, 18 February 2014

This is another recipe of crab, next to my Crab Roast Curry post. It’s similar how we made in the curry, but we have to let the curry and the masala to stay long in the stove to make it dry and to form as a fry texture. Crab recipes are mainly made at families when someone in home falls sick with cold/running nose, as having it at that time cures that than any other medicine, and if you prepare the crab with more pepper then it’s absolutely useful, as it’s spicy and tasty as well.

I have never seen such a big crab at sea food markets at India, while here in California it’s so big and the total size was measuring 6 to 6 ½ inches in size. It’s Huge and very hard as well, most Indian crabs are soft that you could break it by your teeth however this one is something you need a crab cracker, seafood scissor or a wooden mallet to break it. The hardest portion is the cleaning process, however if you once see a trial videos in YouTube if you are a first time to prepare crab, then you could make it as a practice and its worth doing as the taste is absolutely awesome :)


  • Crab- 1 Large or if using small – 3 Nos
  • Onion- sliced- half cup
  • Tomato-1 Large
  • Pepper powder- 1 Tspn
  • Turmeric Powder- ½ Tspn
  • Coriander Powder-1 Tspn
  • Garam Masala- 2 Tspn
  • Coriander Leaves-few
  • Curry Leaves- Few
  • Mustard Seeds- 1 Tspn
  • Coconut Milk- ¼ Cup
  • Green Chilies- 3 Nos
  • Ginger garlic paste- 1 Tspn
  • Oil- 5 Tspn
To roast and grind as fine paste:

  • Small onions- 3
  • Coriander Powder-1/2 Tspn
  • Chili Powder - ½ Tspn
  • Turmeric Powder- 1/4 tsp
  • Fennel seeds - 1/2 Tspn
  • Pepper Seeds- 2 Tspn
  • Curry Leaves - 10 Leaves
  • Oil – 2 Tspn


  • In a pan, roast all the ingredients under to grind as fine paste, let it becomes cool and then grind everything to a fine paste and keep aside.
  • In a separate pan, pour oil, add curry leaves, mustard seeds and ginger garlic paste, green chilies and sauté for 2 minutes.
  • Add the sliced onions and the ground masala paste and sauté again until the masala smell goes from it and then add the tomato to it and sauté well.
  • Add all the masala powders listed in the ingredients and sauté well until the masala smell goes from it.
  • Add the crabs, salt and mix well with ladle. Pour ¼ of water and cook it covered until the crabs are cooked.
  • After the crab is cooked well, add the coconut milk and sauté well until the masala dries up completely.
  • Garnish with coriander leaves and serve hot.


"Do not leave the crab to cook more time after you add the coconut milk as it may not taste good.

Adjust the spice level as per your spicy level.

Before you add the masala powders make sure the onion, grounded paste and tomato are fully pulped so that the gravy will taste good and gets well I into the crab."

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