Green Crab Curry – Easy Green Crab Curry Recipe | Crab Curries

Green Crab Curry with step wise instructions. Crab curry is delicious and mouthwatering! I had recently been to fish market. Purchased loads of fish along with crabs. Somehow I freak out on crab curry since childhood. Mom makes crab curry just awesome, have no words to describe it. I followed her footsteps along with my innovation in this recipe. Green Crab Curry turned out to be super yummy hubby just loved it. It was good to see hubby eating 3 servings with crab curry and rice. Have demanded to make Some more  crab curry.

You could call it a Goan curry but a bit modified recipe. It’s same spices used for Goan crab curry however added coriander and mint leave for the lovely flavor and green color. If you are not a sea food lover try the same curry with chicken. Vegetarian could try with paneer and vegans could try with tofu.

I am not fond of meat Or chicken but love sea-food. You could see my love for sea food have made mummy special crab curry, crab curry and goan crab curry.  You could check goan food cuisine on my blog for more sea-food recipes.

Mom used to give us one curry / dal, rice / chapati, fish fry and one vegetable always used to be there. So I just can’t keep eating fish all the time. I need to take a break eat veggies one or two days then eat fish. That’s the way I love to eat my fish and veggies both.

How to select crabs and dice them???? Most important is to dice the crabs properly before getting them home. Because it’s quite difficult to dice crabs at home. There are various kind of crabs you get in the market. Mostly the blackish-grey ones and the white ones with brown-red patterns are preferred to eat. If crabs are alive they are considered to be the best to cook.

Have you ever tried crab soup it’s a comfort food during winter. Also it tastes yum and makes the soup creamy and flavorful. In India lot of people eat fish but I am not sure how many people are crab-lovers???

How to make Green Crab Curry?

1. Clean the crab twice under running tap-water. Now keep them immersed in water with some salt and a pinch of turmeric powder.

2. Take frying pan with 1 tbsp oil. Once oil is hot saute cumin and fennel seed.

3. After 30 secs add 2 chopped onion, green chilies, desiccated coconut, garlic and ginger. Saute for 3 to 4 mins until onion is light brown in color on medium heat/fire.

4. Now add chopped coriander leaves, mint leaves and some salt. Saute for a minute switch off the gas. Allow it to cool. Once it’s cooled down grind this mixture until smooth add little water if required. Place this mixture aside.

5. Take some oil in the same frying pan add few drops of oil. Saute fresh grated coconut until light brown in color. Grind it separately until smooth mixture is formed. Keep the ground paste separately.

6. Take a deep vessel/wok Or a deep kadai. Add oil to it once oil is hot. Saute the rest of chopped onion for a minute. Add sugar to it.

7. Now add tomatoes and give a nice stir. Add garam masala powder, rest of turmeric powder and pepper powder. I don’t have a pic for tomato step. Saute for 2 to 3 mins now add the coriander-mint paste.

8. Stir and cook for 3 to 4 mins. Keep stirring else it might stick to the bottom of the pan. Add the crabs along with the water. Simmer for 4 to 5 mins.

9. Time to add the fresh coconut paste and salt for seasoning. Cover with a lid and cook for another 4 to 5 mins. Check the consistency and add water accordingly.

10. Taste and alter any spices if required. Serve the green crab curry with steamed rice Or pav/pao.

Green Crab Curry recipe card below:

4.0 from 1 reviews

Green Crab Curry - Easy Green Crab Curry

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

easy green crab curry with step by step photos.

Author: Maria@flavorsofmumbai.com

Recipe type: main, seafood

RecipeCuisine: Indian Cuisine

Serves: 8 servings

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 3 tbsp oil
• 1 kilo crabs diced properly
• 2 cups chopped coriander leaves
• 10-12 mint leaves
• 2 to 3 green chilies
• 20 garlic cloves
• 1.5 inch ginger
• 1 t/s fennel seed
• 1 t/s cumin seed
• 1 tbsp coriander seed
• 1 cup desiccated coconut
• 1 cup fresh grated coconut
• 3 onion medium sized (two for paste and one for tempering)
• 1 tbsp turmeric powder
• 3 - 4 tomatoes
• 2 cups water or as consistency required
• 2 t/s garam masala powder
• 1 tbsp pepper powder
• 1 t/s sugar
• salt as per taste

How to make the recipe?

1. Clean the crab twice under running water. Now keep them immersed in water with some salt and a pinch of turmeric powder.
2. Take a frying pan with 1 tbsp oil. Once its hot saute cumin and fennel seed.
3. After 30 secs add 2 chopped onion, green chilies, desiccated coconut, garlic and ginger. Saute for 3 to 4 mins until onion is light brown in color on medium heat/fire.
4. Now add chopped coriander leaves, mint leaves and some salt. Saute for a minute switch off the gas. Allow it to cool.
5. Once it's cooled down grind this mixture until smooth add little water if required. Place this mixture aside.
6. Take some oil in the same frying pan add few drops of oil. Saute fresh grated coconut until light brown in color. Grind it separately until smooth. Keep the ground paste separately.
7. Take a deep vessel/wok Or a deep kadai. Add oil to it once oil is hot. Saute the rest of chopped onion for a minute. Add sugar to it.
8. Now add tomatoes and give a nice stir. Add garam masala powder, rest of turmeric powder, add pepper powder. Saute for 2 to 3 mins now add the coriander-mint paste.
9. Stir and cook for 3 to 4 mins. Keep stirring else it might stick to the bottom of the pan. Add the crabs along with the water. Simmer for 4 to 5 mins.
10. Time to add the fresh coconut paste and salt for seasoning. Cover with a lid and cook for another 4 to 5 mins. Check the consistency and add water accordingly.
11. Taste and alter any spices if required. Serve the green crab curry with steamed rice or pav/pao.

Notes

1. I have used green chilies as per my preference if you like spicy food then add chilies accordingly.
2. You could add potatoes to the curry if you wish.
3 This curry tastes great with pav and rice.

Nutrition Information

Serving size: 8 Calories: 1988 Fat: 130.3 g Saturated fat: 82.0 g Trans fat: 0.1 g Carbohydrates: 200.6 g Sugar: 106.4 g Sodium: 1116 mg Fiber: 45.3 g Protein: 25.6 g Cholesterol: 0 mg

3.5.3251