Indian Crab Curry

Indian Crab Curry Healthy Recipe

4 Servings 35 min Cook

Macros/Serving: 224 Calories
Tags:paleo |


6 Crab Blue Crab
2 Tbsp Olive Oil
3 Tsp, whole Fennel Seed
2 Tsp, whole Cumin
3 Medium (2-1/2" dia) Onions
20 Cloves, minced Garlic
7 Tbsp Coconut Meat
1 Tbsp Coriander Seed
1/4 Slices (1" dia) Ginger Root
1 Pepper Green Peppers
1 Medium whole (2-3/5" dia) Tomatoes
1/3 Sprigs Fresh Cilantro
2 Tbsp Chili Powder
16 Tsp Garam Masala
1 Tbsp Turmeric
2 Cup Water
1 Dash Salt


Wash and dice the crab.

Take a tawa or pan add a small amount of oil.

Once hot add fennel seed and cumin seed.

Sauté until they crackle.

Add 2 of the sliced onions.

Add garlic cloves, desiccated coconut, 3 tbsp coriander Leaves, ginger, and green chilies.

Sauté until onion all mixture becomes dark brown.

Combine this fried mixture in the grinder.

Grind until it forms a smooth paste.

Add a little water if required.

Add 3 tbsp oil to a sauté pan over medium-low heat.

Add the remaining chopped onion.

Sauté for 2 minutes.

Add tomatoes and sauté for a minute.

Mix all spices except salt and add to the pan.

Let the mixture become brown, about 5-6 minutes.

Add the fresh coconut spice paste to the curry; add crab.

Combine well.

Now add the desiccated coconut paste to the gravy.

Check the consistency add water as required.

Stir well cover with a lid for 5 minutes.

Stir again.

Once the curry starts bubbling add salt as per taste.

Garnish with coriander leaves (if desired) and serve.