South Indian Style Crab Curry

Prep time: 20 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 1 kg fresh crabs (cleaned, cracked, and halved)

• 3 tbsp coconut oil or vegetable oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 large onion, finely chopped

• 2 sprigs fresh curry leaves

• 2 tbsp ginger-garlic paste

• 2 medium tomatoes, finely chopped

• 1 tsp turmeric powder

• 1.5 tbsp red chili powder

• 1.5 tbsp coriander powder

• 1 tsp garam masala

• 1 cup thin coconut milk

• 1/2 cup thick coconut milk

• Salt to taste

• Fresh cilantro for garnish

Instructions

1. Prepare the Base: Heat oil in a deep pan or clay pot over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add the curry leaves and chopped onions. Sauté until the onions turn golden brown.

2. Add Aromatics & Tomatoes: Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears. Add the finely chopped tomatoes and cook until they soften and oil starts to separate.

3. Spice Mixture: Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt. Fry the spices for about 1 to 2 minutes on low heat to release their flavors without burning.

4. Simmer with Crabs: Add the cleaned crab pieces into the spice mix and gently toss to coat them thoroughly. Pour in the thin coconut milk, cover the pan with a lid, and let it simmer on medium heat for 10–12 minutes until the crab shells turn vibrant red.

5. Finish with Coconut Cream: Reduce heat to low, stir in the thick coconut milk and garam masala, and simmer gently for another 2–3 minutes (do not boil rapidly after adding thick coconut milk).

6. Garnish & Serve: Turn off the heat, garnish with fresh chopped cilantro, and serve piping hot with steamed basmati rice or naan.