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.
{ 22 comments… read them below or add one }
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
Thanks Anjani for your useful tip
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!
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.
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.
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.
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.
Thanks Jaya for sharing your feedback I am happy you liked them
good one
Thanks Maureen do try them surely
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
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
love crab,specialy wen my mom cooks it at home….
Sophie I also love mom’s crab curry it’s delish
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.
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.
hi just got crabs going to try this goan style thanks vishal
Lemme know Vishal and Hema how it was?
This is a great recipe.
Made it for my friends two weeks back and they want more this weekend.
Thanks
Vishal
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
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
Hi,
Cool you also love crabs. Thank you for your humorous comments. Do try this crab curry.
Love,
Maria
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