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    Crab Curry Recipe

    Last Updated On: Jun 27, 2025 by Aarthi

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    Simple crab curry is a seafood dish which is made with fresh crabs simmered in a rich coconut and spice gravy. It is the comforting South Indian crab masala which brings warmth and nostalgia with every bite.  This dish is so yummy because the juicy crabs soak up all the flavour from the freshly ground coconut, pepper, and poppy seed masala. This is the dish which have a deep and bold taste that pairs beautifully with hot rice.  This crab curry is perfect for sunday lunch or a special family meal, It is the kind of dish which truly satisfy the people who loves traditional Indian seafood recipes.

    Crab Curry

    Simple Crab Curry Recipe with step by step pictures. This recipe has a blend of good spice and coconut which makes the taste heavenly. This curry goes well with steamed rice or chapatis.

    Jump to:
    • About Crab Curry (Nandu Kuzhambu)
    • Ingredients
    • Hacks
    • Crab Curry (Step by Step Pictures)
    • Expert Tips
    • Variations
    • FAQ
    • 📖 Recipe Card

    Cooking crab has always been my wish, but i was quite scared to clean those and cook it. I have been getting lots and lots of request from my viewers to post crab recipes. But I kind of stayed away from it. But one day as a surprise hubby got some fresh sea crabs. First i was quite scared to touch it. But I watched few videos of how to clean crab in YouTube and got courage to cook them. 

    About Crab Curry (Nandu Kuzhambu)

    If you grew up in a coastal area then this simple crab curry is one of those dishes which reminds you of home. The beauty of this recipe is it’s simplicity without any complicated steps or fancy ingredients. 

    This dish is very special to me because of opening the shells and letting fingers do the work, while enjoying the rich, spicy gravy over a plate of hot rice. It is not a meal but it’s an experience. This crab  curry brings comfort in every spoonful.

    Similar Recipes

    Crab Masala

    Prawn Roast

    Singaporean Chilli Crab

    Why this recipe works

    Basic stuff – Just basic ingredients from the kitchen makes the end result tastes like something out of a coastal home-cooked feast.

    Why I love this recipe: The crab curry makes the house smells like coastal feel. It  gathers everyone around the table with messy hands and happy faces. Watching someone crack crab shells with fingers, slurping the curry-soaked pieces makes me feels nostalgic in the best way. When I crave something different from fish or prawns, this recipe never disappoints.

    Worthy food – Crab takes a bit of work to eat, but the flavour you get through the curry makes it so satisfying.

    Homely feel – It's a mix of homely comfort with little coastal kick. Which makes you want to go back for another serving.

    Ingredients

    Crab – Fresh crab brings a natural sweetness and a juicy texture that makes the curry taste so good.

    Onion – Onions give a nice base and mild sweetness that balances the spices.

    Tomatoes – They add a slight tang and body to the curry, which create a rich and thick gravy.

    Ginger Garlic Paste – This adds depth and warmth to the curry.

    Green Chillies – It adds a gentle heat without overpowering the other flavours.

    Turmeric Powder – A small amount brings colour and a mild earthy taste. Also good for cleaning the seafood.

    Chilli Powder – Which gives the curry its heat and a deep red colour. It adds that spicy punch we all love.

    Coriander Powder – It ties the masala together and gives aroma to the curry.

    Garam Masala Powder – A final touch of garam masala gives warmth and a lovely aroma. 

    Coconut - ground coconut paste adds thickness and consistency to the curry.

    Hacks

    • Crack the claws before cooking which helps the masala seep in, and you won’t have to struggle while eating.
    • Blend the masala smooth. A smooth paste makes the gravy coat the crab better and gives a rich texture.
    • Use small crabs which cook faster and soak up the flavours beautifully. And they’re easier to handle.
    • Use a wide kadai, not a deep pan. Crabs need space to cook well and absorb the masala. A shallow, wide pan does the job better.
    • Just before turning off the flame, sprinkle a bit of crushed pepper for a warm, earthy finish. It lifts the whole dish.

    Crab Curry (Step by Step Pictures)

     
    Take all your ingredients
    Clean your crab 
    Take onions, tomatoes and chillies in a blender
    Puree them
    Heat oil in a kadai
    Add in pureed mix
    Stir well
    Add in ginger garlic paste
    Cook till oil separates from it
    Add in spices
    salt
    saute for 30 sec
    Add in cleaned crab
    toss well in the masala..
    Now take coconut in a blender
    add in poppy seeds
    fennel seeds
    whole peppercorns
    puree them to a smooth mix
    Pour that over the curry
    add some water to the mixer and pour it over the crab
    Mix well
    Cover and simmer
    Till the crab is cooked
    Serve with some rice..
     

    Expert Tips

    • Crabs release a bit of salty sea flavour while cooking, so always check salt and spice once the curry starts simmering.
    • Use fresh coconut, not frozen. The freshly grated coconut gives better taste and a richer texture in the gravy.
    • Crabs cook best when the heat stays trapped inside. So always cook covered. It keeps them juicy and soft.
    • Don’t overcook the crab. It makes the meat turns rubbery. Once it turns bright orange and smells sweet, it’s ready.

    Variations

    Crab Masala Recipe: A dry and spicy dish where crabs are coated in thick onion-tomato masala. Full of bold flavours, perfect with chapati or rice.

    Singaporean Chilli Crab: Crabs cooked in a sweet, spicy, and tangy tomato-chilli sauce. Tastes best with soft buns to soak up the rich gravy.

    FAQ

    1. Can I use frozen crab?

    Yes, you can! Just make sure to thaw it properly and rinse well before cooking. Fresh crab gives better taste, but frozen works too when you're in a hurry.

    2. How do I know if the crab is cooked?

    Once the shell turns bright orange and the meat feels firm, it’s done. Don’t overcook it or it’ll turn rubbery.

    3. Can I skip poppy seeds in the coconut paste?

    If you don’t have poppy seeds, it’s okay. You can add a few cashews or a little extra coconut for thickness.

    4. Is this curry very spicy?

    It has a medium heat level. You can reduce the chilli powder or skip green chillies if you're cooking for kids or want it mild.

    5. What’s the best side for crab curry?

    Hot steamed rice is the best! You can also try it with idiyappam or dosa for a change.

    6. How long can I store leftovers?

    It stays good in the fridge for up to 2 days. Reheat gently before serving. The flavour actually gets better the next day!

    7. Can I add veggies to this curry?

    Usually, crab curry is made without veggies, but a few chunks of raw mango or drumstick can add extra flavour if you like.

    More Seafood Recipes

    • Nethili Meen Thokku Recipe
    • Village Syle Fish Curry Recipe
    • Fish Biryani Recipe
    • Meen Kuzhambu Recipe
    • Nethili Fry Recipe
    • African Fish Curry Recipe

    📖 Recipe Card

    Crab Curry Recipe (Nandu Kuzhambu Recipe)

    Simple crab curry is a seafood dish which is made with fresh crabs simmered in a rich coconut and spice gravy. It is the comforting South Indian crab masala which brings warmth and nostalgia with every bite.  This dish is so yummy because the juicy crabs soak up all the flavour from the freshly ground coconut, pepper, and poppy seed masala. This is the dish which have a deep and bold taste that pairs beautifully with hot rice.  This crab curry is perfect for sunday lunch or a special family meal, It is the kind of dish which truly satisfy the people who loves traditional Indian seafood recipes.
    4.50 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 servings
    Calories: 185kcal

    Equipment

    • Cooking pot

    Ingredients

    • 3 large Crab (or 10 small ones)cleaned
    • 1 large Onion peeled and chopped
    • 3 medium Tomatoes chopped
    • 1 tbsp Ginger Garlic Paste
    • 2 no Green Chillies
    • ½ tsp Turmeric Powder
    • 2 tsp Red Chilli Powder
    • 1 tbsp Coriander Powder
    • 2 tsp Garam Masala Powder
    • 3 tbsp Coconut Oil
    • Salt to taste

    For Grinding

    • ½ cup Fresh Coconut grated
    • 1 tbsp Poppy Seeds
    • 1 tsp Whole Black Pepper
    • 1 tsp Fennel Seeds

    Instructions

    • Take onions, tomatoes and chillies in a blender and make into a smooth puree. Set aside.
    • Take all the grinding ingredients in a blender and puree them to a smooth mix. Set them till use.
    • Now heat oil in a kadai. Add the pureed masala and stir well.
    • Add in ginger garlic paste and cook till oil separates in it.
    • Now add in salt and spice powders and mix well.
    • Add in cleaned crab and toss well in the masala.
    • Now add in the pureed coconut masala and mix well. Add some water.
    • Cover and cook for 20 mins.
    • Now add coriander leaves and serve with rice.

    Video

    YouTube video

    Nutrition

    Serving: 1serving | Calories: 185kcal | Carbohydrates: 12g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 36mg | Potassium: 391mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Hamaree Rasoi

      at

      Crab curry looks simply awesome and delicious. Wonderfully prepared.

      Deepa

      Reply
    2. Roshan Radhakrishnan

      at

      http://www.godyears.net/2014/09/yummy-crab-curry.html
      my family's tribute to your recipe. thank you...

      Reply
    3. Safina Syed

      at

      Aarthi can u pls say me that how can we identify that the crab is cooked

      Reply
    4. Aarthi

      at

      @Safina SyedThe shell will turn pink and it wont take longer than 15 to 20 mins

      Reply
    5. Anonymous

      at

      I only have coconut milk..cn i jst use tht???

      Reply
    6. Aarthi

      at

      @Anonymousyes u can use that

      Reply
    7. shoba

      at

      I don't have poppy seed, what else I can use? R can I ignore it?

      Reply
    8. Aarthi

      at

      @shobaadd cashews instead

      Reply
    9. Anonymous

      at

      Hi. I used 3/4 can coconut milk and it still seems to be quite runny... anything i can do to fix that? Cook it longer? Thanks so much in advance.

      Reply
    10. Aarthi

      at

      @Anonymousboil it for little longer

      Reply
    11. Piriya Pa

      at

      Wow... looks so yummy... tried this today...

      Reply
    12. Piriya Pa

      at

      Woowww Arthi... Yo r ma inspiration to start learning to cook... whenever I wanna cook in the weekend I used to see only yours site... keep going

      Reply
    13. Anonymous

      at

      thank u so much all ur recipes come out great

      Reply
    14. Anonymous

      at

      Good recipe...came out well...thanks

      Reply
    15. Gemcy

      at

      Excellent dish. Thank you so much Aarthi for the recipe. We all loved it.

      Reply
    16. Anonymous

      at

      Great dish......everyone in my family loved it.....me too......keep bringing good recipies....

      Reply
    17. Santhana

      at

      It comes as superb. tqu

      Reply
    18. Cibino pearlsy ross

      at

      Came out perfectly.everyone loved it

      Reply
    4.50 from 2 votes (2 ratings without comment)

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