Crab Curry

Crab Curry

  • Servings: 4
  • Difficulty: medium
  • Print


  • 3 kg orange crabs cleaned and chopped
  • 2 onions, finely chopped10 rosa tomatoes
  • 10 rosa tomatoes
  • 4 tsp curry powder
    1 tsp turmeric
  • 2 tsp ground cumin
  • 4 tbsp coconut oil
  • 1 tsp coconut sugar
  • 1/4 cup tamarind water
  • 3 tbsp ginger and garlic
  • curry leaves
  • 6 green chillies
  • Salt as per taste
  • Dhania (aka coriander)


  1. In a large pot heat oil then add the onions.  Allow to brown.
  2. Grate tomatoes and set aside.
  3. Cut green chillis in half and add to the pot with the curry leaves, ginger and garlic.
  4. Clean and chop the crab, then add to the pot.  Allow to simmer for 10 minutes.
  5. Add tomatoes and all spices.  Mix well and cook for a further 3-4 minutes.
  6. Add the tomatoes to the pot.
  7. Add salt to taste as well as the coconut sugar.
  8. Mix well, replace the lid and simmer for a further 10 minutes.
  9. Thereafter increase the heat to allow the gravy to thicken.
  10. Pour in the tamarind water and bring to the boil to finish.
  11. Remove from heat and leave to stand. The gravy will thicken on standing.
  12. Wash dhania properly and sprinkle some over the cooked crab curry.
  13. Best served with rice!

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