Chettinad Crab Curry

A flavorful South Indian seafood curry featuring whole crab, coconut, tamarind, and aromatic spices in a rich tomato base.

Indian Dinner Seafood Spicy Curry Crab

Estimated Nutrition

Calories

522.6

kcal / serving

1045.2 kcal total

Carbs

27.1g

per serving

54.1 g total

Fat

29.1g

per serving

58.2 g total

Protein

38.2g

per serving

76.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Jaggery

Or soft brown sugar

CondimentsSauces

tsp

Tamarind Liquid

Fruits

Coconut Flesh

Fresh or frozen, blended or grated

tbsp

Kokum

Dried and chopped

NutsSeeds

tsp

Fennel Seed

For the coconut paste

tsp

Cumin Seed

For the coconut paste

tsp

Fenugreek Seeds

piece

Garlic

Chopped cloves

piece

Curry Leaves

Fresh

tsp

Kashmiri Chili Powder

tsp

Turmeric

Ground

tbsp

Coriander

Ground

tsp

Salt

OilsFats

tbsp

Vegetable Oil

Seafood

750

Brown Crab

Cooked

Vegetables

piece

Shallot

Thinly sliced

piece

Onion

Thinly sliced

4.5

piece

Tomato

Finely chopped

Method

Stir in coconut paste, water, kokum, tamarind, coriander, sugar, salt, and crab.

Cover and cook over high heat for 3-4 minutes until the sauce is thick.

Add curry leaves, chilli powder, and turmeric, then simmer with tomatoes until pulpy.

Clean and break down the crab into manageable pieces, discarding tail flaps and gills.

Heat oil in a pan and fry fennel, fenugreek, garlic, shallots, and onion until golden-brown.

Grind fennel and cumin seeds, then blend with coconut and water into a smooth paste.