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Kerala · Dinner

Coconut Crab Curry

Traditional 94. Coconut Crab Curry recipe

🧺 Ingredients

• 800g crabs, cleaned and cut into pieces
• 200ml thin coconut milk
• 150ml thick coconut milk
• 1 cup fresh grated coconut
• 1 large onion, sliced
• 4 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 2 tbsp kudampuli water
• 4 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Coconut Crab Curry

1. Blanch crabs (12 mins, high heat): Bring salted water to boil. Add crab pieces and boil for 10-12 minutes until shells turn orange-red. Drain and set aside.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Toast fresh coconut (2 mins, medium heat): Add grated coconut to onions, toast for 2 minutes until fragrant and slightly golden.
4. Build spice base (3 mins, medium heat): Add ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, turmeric, black pepper powder. Stir for 2 minutes; oil separates.
5. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
6. Add kudampuli (1 min, medium heat): Pour kudampuli water and simmer for 1 minute.
7. Add thin coconut milk (1 min, medium heat): Pour thin coconut milk, bring to gentle simmer.
8. Enrich (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Gravy should be creamy and coat crabs evenly.

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