Classic Goan Crab Curry!
This time it is a Goan Crab curry. Again another version of crab curry courtesy goes to my mom. I am in love with my moms food wonder who is not? This curry is amazing in taste that too without coconut. The dark orange color curry with a great aroma. I feel right now to dip bread into this curry and eat….Yum.
Generally avoid eating crabs and mussels is summer as it consists lot of heat. I am a blend of coastal region. You could also tell me a cocktail of 2 regions 
….. Since childhood I have been eating coastal food along with south Indian food. Like dosa, idlis , fish curry, goan food. May be that is why I love coastal food. Coz It is in my blood and genes. Not that I dislike vegetables. But love coastal food especially fish.
The crucial part of crabs is breaking them alive. Also cleaning them is a pain. But there is no gain without pain. I also have one more crab recipe which is my moms special like mom crab curry and green crab curry.
In my house my pet also loves crabs. I have to remove the meat and give to my pet. My pet loves the curry and crab meat. Even my mothers friends, relatives love crabs made by mom. Guess crab curry is quite popular in my moms world in her own way.
Let me not trouble you more. I will share this Goan crab recipe with all of you quickly.
Goan Crab Curry step by step details below:
Keep all ingredients handy.
Combine 1 chopped onion, cumin seed, fennel seed, coriander seed, chopped ginger, garlic cloves, kashmiri chili, tamarind. Also add cloves, cinnamon, javitri, pepper corn, turmeric. Grind all of them to form a smooth paste. Add little water if required.
Now take a big wok or vessel. Add oil once hot. Saute 1 chopped onion. Stir for a minute on low flame.
It is time to add chopped tomatoes. Saute for about 2 to 3 mins.
Add the grounded paste to it. Stir for 5 mins.
After about 3 mins add cleaned crabs.
Let this boil for more 10 to 12 mins without lid on low flame. The curry will start bubbling. You can add water as consistency of curry required. Add salt as per taste.
Switch off the gas and garnish with coriander leaves. Serve goan crab curry with bread, Pav, or steamed rice. The goan crab curry also tastes great with chapatis.
Goan Crab Curry recipe and printable details listed below:
- 2 Onions chopped (1 for paste, Other for tadka)
- 1 tomato chopped
- 3 tamarind pieces
- 16 to 19 Garlic Cloves
- 6 to 7 Kashmiri Chilies
- 3 tbsp Coriander seed
- 1.5 tbsp Cumin seed
- 2 tbsp fennel seed
- 1 inch Ginger Chopped
- 20 to 22 Pepper Corn
- 2 Green Cardamom
- 1 inch Cinnamon Stick
- 5 to 6 Cloves
- 1 Javitri
- Few Chopped Coriander leaves for garnishing
- Salt as per taste
- 1 tbsp Turmeric
- 2 tbsp Oil
- 1 cup water
- Combine 1 chopped onion, cumin seed, fennel seed, coriander seed, chopped ginger, garlic cloves, kashmiri chili, tamarind. Also add cloves, cinnamon, javitri, pepper corn, turmeric. Grind all of them to form a smooth paste. Add little water if required.
- Now take a big wok or vessel. Add oil once hot. Saute 1 chopped onion. Stir for a minute on low flame.
- It is time to add chopped tomatoes. Saute for about 2 to 3 mins.
- Add the grounded paste to it. Stir for 5 mins.
- After about 3 mins add cleaned crabs.
- Let this boil for more 10 to 12 mins without lid on low flame. The curry will start bubbling. You can add water as consistency of curry required. Add salt as per taste.
- Switch off the gas and garnish with coriander leaves. Serve goan crab curry with bread, Pav, or steamed rice. The goan crab curry also tastes great with chapatis.
- DO try this yum Goan Crab Curry.
This Goan Crab Curry is without coconut. If you wish you could add coconut milk for a variation.
You could even try making prawns or shark with this same base.
There is no need to add garam masala powder as we are already making a paste of garam masala for the curry.
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