Crab Curry Recipe (Nandu Kuzhambu)

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.

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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)

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

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