Thick crab curry

    1 hour 30 min

    This thick crab curry is full of aromatic spices and flavours and best eaten with bread or rice as main meal.

    Central Region, Singapore
    1 person made this

    Serves: 4 

    • 1 teaspoon tamarind slices
    • 300 to 350ml water
    • 1 whole small head garlic
    • 1 (4cm) piece root ginger
    • 3 whole cooked crabs
    • 1 to 2 teaspoons oil
    • 2 to 3 curry leaves
    • 1/2 to 1 teaspoon cumin powder
    • 2 small tomato, quartered
    • 1 large onion, sliced
    • 1 teaspoon tumeric powder
    • 1 1/2 tablespoons chilli powder
    • 2 teaspoons mutton masala powder
    • 2 teaspoons fish masala powder
    • 1 teaspoon kurma powder
    • 1/2 teaspoon garam masala
    • salt to taste
    • 1 tablespoon coconut milk
    • fresh coriander leaves, to taste
    • 1 teaspoon caster sugar

    Prep:30min  ›  Cook:30min  ›  Extra time:30min soaking  ›  Ready in:1hr30min 

    1. Place the tamarind slices in about 150ml hot water and soak for 30 minutes, drain and reserve the liquid.
    2. Place the garlic and ginger in a food processor and blend until a smooth paste forms. Set aside for later.
    3. Remove all of the meat from the crab. You can pull the crab apart into segments to make this easier: begin by pulling off the front claws and legs and using a crab pick and shell cracker to get the meat out. Pull the body apart, remove and discard the gills and internal organs, then pick out the white meat.
    4. Warm the oil in a large deep saucepan or wok over a medium-low heat. Add the curry leaves cumin, tomato, onion, crab, turmeric, ginger and garlic paste and mix well.
    5. Add the chilli powder and half of the remaining water, followed by the mutton masala, fish powder, kurma powder, garam masala and reserved tamarind water. Add salt to taste and the remaining water. Give a good stir then cover and allow to cook until the sauce reduces and thickens, about 20 to 30 minutes
    6. Once thickened, add coconut milk, coriander leaves and sugar. Bring to the boil then remove from the heat and serve.


    Please be sure to get the curry consistency right for bread and rice. Before adding on to coconut milk the curry should be half thick. Taste for Salt. I'm using Baba Brand Spice powder. Enjoy!!

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