Go Back

Goan Crab Curry

A spice-rich crab curry with a coconut-based sauce
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4


  • 6 medium mud crabs hard shelled, cut and cleaned
  • 10 dry red chillies
  • 10-12 peppercorns
  • 4 cloves
  • 2 tbsps coriander seeds
  • ½ tsp turmeric powder
  • 1 inch piece of ginger peeled and diced
  • 4 -5 cloves of garlic peeled
  • ½ a fresh coconut grated
  • 2 medium onions finely chopped
  • 2 green chillies slit halfway
  • A few curry leaves
  • 2 tbsps tamarind pulp
  • 2 tbsps oil
  • Salt


  • Heat a skillet on low heat and lightly toast the coconut for a minute before adding the rest of the spices (cloves, chillies, pepper and coriander) and toasting for 1 more minute, taking care not to burn them.
  • Cool the spices and grind to in a food processor. Add the turmeric and ginger and garlic and grind further to make a thick paste with a little water.
  • Heat oil in the same skillet. Throw in the curry leaves and the onions.
  • When the onions are lightly golden, add the spice paste and saute on low heat for a couple of minute till the smell of raw garlic and ginger changes.
  • Add the tamarind pulp, green chillies, salt and 200 ml water and bring the sauce to a gentle simmer.
  • Cover and gently cook for 2-3 minutes before putting in the crabs.
  • Coat the crabs well with the sauce, check the seasoning and simmer for 7-10 minutes till the crabs are cooked and turn a bright vermillion and the sauce is slightly thickened.