Another Crab recipe famously known as Kerala Boatman’s Crab Curry / Yellow Crab Curry, made with the flavours of spices in an aromatic coconut based curry.
Kerala, a state in the Southern part of India is famous for its natural beauty and of course it’s authentic traditional style seafood dishes. Being a coastal state with a lot of backwaters, lakes, and rivers; this dish is believed to have originated from the homes of the fishermen with the fresh catch they bring daily, and prepared in its entire authenticity.
Kerala tourism offers a lot of activities for the tourists and among them the houseboats are one of their best attractions. The food prepared by the chefs in these houseboats is well sought after; they offer wonderful delicacies like spicy Kerala style fish and prawn dishes, and you can surely find this crab curry dish here which is an all-time favorite.
There are different variations to the preparation of this dish. A coconut milk based gravy is quite common, but here I have adapted my mom’s recipe using grated coconut and tamarind pulp.
For more Crab recipes, check out my Crab Roast which I had uploaded earlier.
Prep time : 30-35 minutes
Serves : 2 -3 servings
- 1 big Dungeness crab (Cleaned and cut)
- 1 cup grated coconut
- 2 green chilies
- ½ tsp chili powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 2 pearl onions
- ½ tbsp garam masala
- ½ tbsp pepper powder
- ½ cup of tamarind juice (squeezed from a lemon sized ball of tamarind soaked in water)
- ¼ cup water
- salt (as required)
- mustard seeds (a small pinch)
- 1 sprig curry leaves
- oil (as required)
- Clean the crab well. You can refer this link to see to how to clean a crab.
- Make sure you remove all the dirt from the crab. Break its legs, do not pop out its flesh while breaking.
- Make a paste of grated coconut, green chilies, chili powder, coriander powder and turmeric powder.
- In a heavy bottomed pan, add this grind mix diluted in water with salt and tamarind pulp, allow it to boil.
- Add crabs and mix well with the gravy, followed by adding garam masala and pepper powder. Close the lid and cook on a low flame for 5 – 8 minutes.
- When the curry start to boil and slightly thicken up, check the salt level.
- In another small pan, prepare tempering by adding little oil, splutter mustard seeds and add curry leaves.
- Add this tempering to the curry, mix well. Switch off the flame and cover and allow it stand for five minutes.
Serve hot with rice or chapatti or mashed tapioca.
- You can vary the amount of chili and pepper to suit your spice level.
- The garam masala I have used in my recipe has been bought from an Indian store (Sakthi Garam masala). You can also use a homemade masala which is preferable.