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A fiery and aromatic crab curry from the heart of Kerala, featuring tender crab simmered in a rich, spiced coconut milk gravy. This coastal delicacy, tangy with kokum, is a true taste of South India.
Preparation (10 mins)
Sauté Aromatics (12 mins)
Cook the Masala (8 mins)
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A fiery and aromatic crab curry from the heart of Kerala, featuring tender crab simmered in a rich, spiced coconut milk gravy. This coastal delicacy, tangy with kokum, is a true taste of South India.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 592.52 calories per serving with 50.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Crab (15 mins)
Finish the Curry (5 mins)
Prepare the Tempering (5 mins)
Rest and Serve
For a different flavor profile, you can use prawns (shrimp) instead of crab, adjusting the cooking time accordingly (prawns cook much faster).
Create a roasted coconut base (Varutharacha) by dry roasting grated coconut with shallots and spices until deep brown, then grinding it to a paste. Add this paste instead of the spice powders for a richer, nuttier curry.
To make it milder, reduce the amount of Kashmiri red chili powder and black pepper. For a spicier kick, increase the green chilies or add a pinch of hot red chili powder.
Crab provides high-quality, lean protein that is essential for building and repairing tissues, muscle growth, and overall body function.
Crab is a good source of omega-3 fatty acids, which are known to support brain health, reduce inflammation, and contribute to a healthy cardiovascular system.
This dish contains significant amounts of selenium and zinc from the crab, minerals that play a vital role in supporting the body's immune system and protecting against illness.
The spices used, such as turmeric (containing curcumin), ginger, and garlic, are packed with powerful anti-inflammatory compounds that help combat oxidative stress in the body.
A single serving of Nadan Crab Curry (approximately 495g) contains an estimated 450-550 calories. The exact count depends on the size of the crab and the fat content of the coconut milk used.
It can be part of a healthy diet. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals. However, the curry is rich due to coconut milk, which is high in saturated fats. Enjoy it in moderation as part of a balanced diet.
This curry pairs beautifully with steamed white rice (especially Kerala Matta rice), appam (lacy rice hoppers), idiyappam (string hoppers), or even soft parottas to soak up the delicious gravy.
While fresh crab is highly recommended for the best texture and flavor, you can use frozen crab pieces. Thaw them completely before use. Canned crab meat is not ideal as it can disintegrate in the gravy and won't provide the authentic taste.
Coconut milk can curdle or 'split' if it's boiled at a high temperature. Always add the thick coconut milk at the very end, reduce the heat to the absolute minimum, and only heat it through for a couple of minutes without letting it come to a rolling boil.
To clean a crab, first, stun it by placing it in the freezer for 15-20 minutes. Then, flip it over and pull off the triangular flap (apron). Pry open the top shell (carapace) from the back. Remove the feathery gills ('dead man's fingers') and the yellowish-green tomalley (optional, some consider it a delicacy). Rinse the body and shell thoroughly under cold water. You can then cut the body into halves or quarters.