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Goan Crab Curry Recipe, How to make Goan Crab Curry Recipe | Goan Curries

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Goan Crab Curry

Classic Goan Crab Curry Recipe –  A delicious goan crab curry made with spices and goes well with rice or pao. 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. Check some 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.

Goan Crab Curry

How to make Goan Crab Curry recipe:

1. Keep all ingredients handy.

Goan Crab Curry

2. 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.

Goan Crab Curry

3. Now take a big wok or vessel. Add oil once hot. Saute 1 chopped onion. Stir for a minute on low flame.

Goan crab curry

4. It is time to add chopped tomatoes. Saute for about 2 to 3 mins.

Goan Crab Curry

5. Add the grounded paste to it. Stir for 5 mins.

Goan Crab Curry

6. After about 3  mins add cleaned crabs.

Goan Crab Curry

7. 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.

Goan Crab Curry

8. 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

Goan Crab Curry recipe cart below:

4.5 from 4 reviews
Goan Crab Curry
 
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This goan crab curry is amazing in taste that too without coconut. The dark orange color curry with a great aroma.
Author:
Recipe type: meals, coastal food, main
Cuisine: Goan Cuisine, Indian Cuisine
Serves: 5 people
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 1 kilo crabs
  • 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
How to make the recipe?
  1. 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.
  2. Now take a big wok or vessel. Add oil once hot. Saute 1 chopped onion. Stir for a minute on low flame.
  3. It is time to add chopped tomatoes. Saute for about 2 to 3 mins.
  4. Add the grounded paste to it. Stir for 5 mins.
  5. After about 3 mins add cleaned crabs.
  6. 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.
  7. 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.
  8. DO try this yum Goan Crab Curry.
Notes
Buy always fresh crabs.

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.
Nutrition Information
Serving size: 5 people



Comments

  2. The site is very good,We are having all the yummy recipes in this site.Thanks for sharing this post from your blog. It is very useful and we got all the recipes from your blog

    Reply

  3. It’s very helpful article, We are very well impressed about your blog’s articles.And We are having all the yummy tasty recipes from your site. Thanks for sharing this post.

    Reply

  4. Maria, I am a new fan of your fantastic website and can hardly wait to try your different seafood recipes.

    I recently returned from a trip to India. While in Mumbai I tried a fantastic Mangolorean Crab Curry at Mahesh Home restaurant. Can you tell me how Mangalorean Crab Curry is different from Goan Crab Curry? Which one of your crab curries would be most similar or if it is quite different, do you have a recipe to share?

    Thanks!

    Reply

  5. Is your pet a dog or cat. They cannot digest curry, salt, sugar, grapes,raisins, chocolates or avocado. Terrible idea to feed them this as it is toxic and cause death.

    Reply

    • Hey Kavita don’t worry we used to feed her just a bit as she used to be behind us. She was a dog lived for 14 years and left us 2.5 yrs back. I know that we used to feed her pedigree.

      Reply

  6. Hi Maria,

    Made this on Sunday and it was simply awesome!!!!! Everyone loved it. Thanks for the detailed recipe and careful instructions and the lovely pictures.

    Keep posting.
    Cheers

    Reply

  7. could you pls mention the quantity of the crabs i cant see anyone questioning the quantity of the crab in the recipe

    Reply

  8. Hi Maria, I have become a huge fan of your website. The other day I made my first fish curry using your recipe and my brother was just raving about it. Being a mumbaikar – we both miss Mumbai flavors (authentic fish curry flavors) in Indian restaurants here in bay area but thanks to your site now we can enjoy that at home.

    Thank you so much !!!

    -dhana

    Reply

    • Thanks Dhana for writing back with positive words 🙂 I am glad you liked the goan fish curry I have a lot of other sea food recipes as well on my blog. Yes I also miss Mumbai as live at Pune post marriage but don’t miss Mumbai food as I make them home 😉 You are welcome looking forward for more interactions take care have great day.

      Reply

  9. Beautiful recipe , I just came across it and decided to give it a go. So simple but yet to flavorsome. keep up the good work.

    Reply

  10. To get the orange color I used kashmiri chili powder or mix a little paprika in water and add at the end give a nice color 🙂

    Reply

  11. I’m so glad I found this recipe on your web site! Been looking for it for more than four years since I spent my holiday at Zanzibar (didn’t know the name or its origin:)). Made it yesterday, and it was just as delicious as I remembered it to be! Only thing: It didn’t get the deep orange colour as in the photos. More brown-like, but still a wonderful tasty dish:) Thank you!

    Reply

    • Thanks Jardar for coming here and sharing your feedback :)…. the color is deep orange because of kashmiri red chilies in the paste. Color depends on which kind of red chilies have you used for the dish.

      Reply

  12. Hi, thanks for the post and specially for wonderful pictures. I’m gonna try it right now 🙂 Since kashmiri chilly is not available now, will try with normal chillies and let u know the result.

    But usually in chennai, we dont add that outer shell of crab. Why is it added when there is nothing in it? Interested to know.

    Reply

    • Jaya thanks for coming here 🙂 crab shells when cooked gives great taste to curry. You may discard the crab shells once you have cooked the curry. Hope this helps you 🙂 do share your feedback take care and happy cooking.

      Reply

      • Thanks for the info 🙂 I tried this recipe yesterday. It came out very well. Tasty and spicy 🙂 The best thing is cooking consumed only 20 minutes 🙂 Quickest crab curry i’ve ever made. Thanks.

        Reply

  14. hi i tried prawns curry south indian style i didnt like the taste at all it smell burnt or may be coz roasting garam masala

    Reply

    • Peter thanks for trying while you roasting garam masala ensure you don’t burn them just place them on low heat. Hope this helps you Peter 🙂

      Reply

  16. I checked out you site for the first time ,I must say the crab curry was very tasty, the best part was that there was no coconut or coconut milk, despite which it was healthy and delicious. Your recipes are very well presented and good , take this from a Dietitian. The recipe calls for cumin seeds, but the pic looks like fennel ( saunf) Please clarify.Thanks.

    Reply

    • Thanks a ton Anjani 🙂 already rectified thanks for pointing out! it’s got fennel and cumin seeds both of them. Nice to know from a Dietitian……… take care.

      Reply

    • Hey Vishal,

      Thanks and double thanks to my mom for making this recipe 🙂 …………………. do keep cooking it’s fun when people around you love to eat what you cook! Enjoy your weekend.

      Love,
      Maria

      Reply

  19. Love crab; love curry! I’m just afraid of killing the critters…I’ll have to find a fishmonger who’ll kill it for me! Looks scrumptious! I love how there’s all that sauce to sop up with the chapatis

    Reply

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