Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Crab Curry Thali

Traditional 7. Crab Curry Thali recipe

🧺 Ingredients

• Fresh crab: 600g (2 medium, cleaned and halved)
• Onion: 2 medium (180g), sliced
• Tomato: 2 medium (150g), chopped
• Coconut oil: 45ml
• Turmeric: 1g
• Chili powder: 2g
• Coriander powder: 1g
• Ginger-garlic paste: 8g
• Coconut (grated): 90g
• Curry leaves: 20 leaves
• Salt: 6g
• Water: 200ml
• Lemon juice: 10ml
• Rice (cooked): 300g

👩‍🍳 How to make Crab Curry Thali

1. Heat oil (160°C), add curry leaves (fry 20 sec).
2. Add onion, cook 3 min until golden.
3. Add ginger-garlic, cook 1 min.
4. Add tomato, cook 2 min until mushy.
5. Add turmeric, chili, coriander, stir 30 sec.
6. Add crab pieces, cook 2.5 min stirring (crab color brightens, shell turns red/orange).
7. Add grated coconut, stir 1 min.
8. Add water, bring to low simmer (150°C), cook 10 min. Visual cue: Crab meat tender and opaque, curry creamy, no liquid excess.
9. Add lemon juice and salt.
10. Serve with rice, pappadam, and side vegetables.
11. ---

Track the macros of Crab Curry Thali and 100s of Indian dishes with Nutri Macro India.