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 

INGREDIENTS

• 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)

INSTRUCTIONS

1. Clean the crab well. You can refer this link to see to how to clean a crab.
2. Make sure you remove all the dirt from the crab. Break its legs, do not pop out its flesh while breaking.
3. Make a paste of grated coconut, green chilies, chili powder, pearl onions, coriander powder and turmeric powder.
4. In a heavy bottomed pan, add this grind mix diluted in water with salt and tamarind pulp, allow it to boil.
5. 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.
6. When the curry start to boil and slightly thicken up, check the salt level.
7. In another small pan, prepare tempering by adding little oil, splutter mustard seeds and add curry leaves.
8. 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.

Note:

• 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.

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