Ingredients
For the Crab Marinade
- Crab (fresh or frozen, cleaned and halved): 500 g
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Salt: To taste
- Lemon juice: 1 tablespoon
For the Curry
- Coconut oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Tomato: 2 medium, finely chopped
- Ginger-garlic paste: 1 tablespoon
- Green chilies: 2-3, slit
- Curry leaves: 10-12
- Tamarind paste: 2 tablespoons (or adjust to taste)
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Coconut milk: 1/2 cup
- Water: 1 cup (or as needed)
- Salt: To taste
- Fresh coriander leaves: For garnish
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Instructions
Step 1: Marinating the Crab
- In a bowl, mix the crab pieces with turmeric powder, red chili powder, salt, and lemon juice.
- Let the crab marinate for about 15-20 minutes to absorb the spices.
Step 2: Preparing the Curry Base
- Heat coconut oil in a large pan or kadhai over medium heat.
- Add curry leaves, green chilies, and sauté for a few seconds.
- Add chopped onions and sauté until they turn golden brown.
- Stir in ginger-garlic paste and cook until the raw smell fades.
- Add chopped tomatoes, coriander powder, cumin powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the masala.
Step 3: Cooking the Crab
- Add the marinated crab pieces to the curry base. Stir gently to coat the crab in the spices.
- Pour in tamarind paste, coconut milk, and water. Mix well and bring the curry to a gentle simmer.
- Cook for 15-20 minutes, allowing the crab to cook thoroughly and absorb all the flavors. If needed, adjust the consistency by adding more water.
Step 4: Garnishing and Serving
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice or flatbread (roti, naan).
Quote About the Dish
“Tangy Tamarind Crab Curry is where the ocean’s freshness meets the bold tang of tamarind, creating a flavorful symphony that’s as vibrant as the coastal sun.”
“Tangy Tamarind Crab Curry is a love letter from the sea to your taste buds, where the bold, zesty tamarind meets succulent crab in a harmonious, flavorful embrace.””I love the scents of winter! For me, it’s all about the feeling you get when you smell pumpkin spice, cinnamon, nutmeg, gingerbread and spruce.”
