Crab Curry
Succulent crab pieces simmered in a fiery, aromatic coconut-based gravy. This Maharashtrian coastal classic, known as Khekdyache Kalvan, is a seafood lover's dream, best enjoyed with steamed rice or bhakri.
For 4 servings
6 steps. 35 minutes total.
- 1
Clean the crabs thoroughly
- a.Scrub the shells under running water. Carefully remove the top shell (carapace) and the feathery gills. Cut each crab into 2 or 4 pieces, depending on size. Gently crack the large claws with the back of a heavy knife to allow the masala to penetrate.
- 2
Prepare the masala paste
- a.In a dry pan over low-medium heat, roast the grated coconut until it turns fragrant and deep golden brown, about 4-5 minutes. Remove and set aside. In the same pan, add 1 tsp of oil and sauté the roughly sliced large onion until soft and golden, about 6-7 minutes. In the same pan, dry roast the coriander seeds, cumin seeds, and black peppercorns for 1-2 minutes until aromatic. In a grinder, combine the roasted coconut, sautéed onion, roasted spices, ginger, and garlic. Add a few tablespoons of water and grind to a very smooth paste.
- 3
Make the curry base
- a.Heat the remaining oil in a large pot or kadai over medium heat. Add the finely chopped medium onion and sauté until golden brown, about 5-6 minutes. Add the ground masala paste and cook for 8-10 minutes, stirring frequently, until it becomes fragrant and oil begins to separate from the sides of the paste.
- 4
Add the spice powders and tomato
- a.Stir in the turmeric powder, red chili powder, and Malvani masala, and cook for another minute. Add the tomato puree and cook until the mixture thickens and the raw smell of tomatoes disappears, about 5-7 minutes.
- 5
Cook the crabs
- a.Add the cleaned crab pieces to the pot and gently mix to coat them well with the masala. Pour in 2 cups of hot water, add the tamarind paste and salt. Stir well. Bring the curry to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the crabs are cooked through and have turned a bright orange-red color. Avoid overcooking.
- 6
Garnish and serve
- a.Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes to allow the flavors to meld. Serve hot with steamed rice or bhakri (rice flour flatbread).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, always use fresh crabs. Frozen crabs can be used but the taste and texture will differ.
- 2Roasting the coconut until deep golden brown is crucial for the authentic nutty and rich flavor of the curry.
- 3Do not overcook the crabs as the meat can become rubbery and tough.
- 4For a deeper flavor, marinate the cleaned crab pieces with a pinch of turmeric, red chili powder, and salt for 15-20 minutes before adding them to the curry.
- 5Adjust the consistency of the gravy by adding more or less hot water.
- 6If you don't have Malvani masala, you can use a good quality garam masala and increase the red chili powder slightly.
Adapt it for your goals.
With Coconut Milk
For a creamier and richer gravy, substitute 1 cup of water with 1 cup of thick coconut milk. Add it towards the end of the cooking process and simmer gently to prevent it from splitting.
Vegetarian VersionVegetarian Version
Replace the crab with firm tofu, paneer, or a mix of sturdy vegetables like potatoes, cauliflower, and green beans. Adjust cooking time accordingly.
Different SeafoodDifferent Seafood
This curry base works wonderfully with prawns, fish fillets (like kingfish or pomfret), or even clams. Adjust the cooking time as prawns and fish cook much faster than crab.
Why this is on our healthy list.
Rich in Lean Protein
Crab is a fantastic source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Boosts Brain Health
Packed with Omega-3 fatty acids, crab meat helps support brain function, improve memory, and may reduce the risk of age-related cognitive decline.
Supports Immunity
The presence of minerals like selenium and zinc in crab, along with anti-inflammatory spices like turmeric and ginger, helps strengthen the immune system and protect the body against infections.
Promotes Bone Health
Crab is a good source of phosphorus, a mineral that is vital for the health and maintenance of bones and teeth.
Frequently asked questions
A single serving of this Crab Curry contains approximately 450-500 calories, depending on the size of the crabs and the amount of oil used. It's a nutrient-dense main course.