Coconut Crab Curry
Coconut Crab Curry
Ingredients
For the Crab
- 3 blue swimmer crabs, cleaned and halved
- to taste salt
- to taste black pepper
For the Curry Paste
- 1 1/2 red onions
- 6 cloves garlic
- 1 thumb-sized piece ginger
- 4 small Thai green chillies
- 1 tablespoon coconut oil
- 1 sprig curry leaves
- 1/2 tablespoon chilli powder
- 1 teaspoon turmeric
- 1 tablespoon curry powder
For Tempering
- 3-4 tablespoons coconut oil, or neutral oil
- 2 teaspoons mustard seeds
- 1/2 tablespoon fenugreek seeds
- 1/2 cinnamon stick
- as needed fresh curry leaves
- 1 small piece pandan leaf, optional
To Finish
- 200-250 ml coconut milk
- 1 handful moringa leaves
- 1/2 lime, juice of
- to taste salt
Instructions
- 1
Clean and halve the crabs. Separate the carapace, remove the gills, and then cut the crab body in half. Lightly crack the thicker legs of the crab so the curry can penetrate.
⏱️ 5 min
- 2
Season the cleaned and halved crab with salt and black pepper.
⏱️ 2 min
- 3
Prepare the Curry Paste: Combine 1 1/2 red onions, 6 cloves garlic, 1 thumb-sized piece ginger, 4 small Thai green chillies, 1 tablespoon coconut oil, 1 sprig curry leaves, 1/2 tablespoon chilli powder, 1 teaspoon turmeric, and 1 tablespoon curry powder in a food processor or blender. Blend until smooth.
⏱️ 5 min
- 4
Heat 3-4 tablespoons of coconut oil (or neutral oil) in a wide pan over medium heat.
⏱️ 1 min
- 5
Add 2 teaspoons mustard seeds to the hot oil and let them crackle.
⏱️ 1 min
- 6
Add 1/2 tablespoon fenugreek seeds and 1/2 cinnamon stick. Bloom for 30 seconds, stirring constantly.
⏱️ 1 min
- 7
Add fresh curry leaves and a small piece of pandan leaf (if using).
⏱️ 1 min
- 8
Add the blended curry paste to the pan. Cook down for 5-6 minutes, stirring occasionally, until the raw smell is gone and the paste slightly thickens.
⏱️ 6 min
- 9
Add the seasoned crab to the pan with the curry paste. Mix well, ensuring the crab is fully coated in the paste. The crab shells will start to turn a bright red color.
⏱️ 2 min
- 10
Add 200-250 ml coconut milk to the pan. Cover the pan and cook on medium-low heat, stirring occasionally, until the crab is cooked through and the oil starts to separate from the curry (about 8-10 minutes).
⏱️ 10 min
- 11
Finish the curry by adding a handful of moringa leaves (also known as drumstick leaves). Add salt to taste and squeeze in the juice of 1/2 lime.
⏱️ 1 min
- 12
Simmer for 1 more minute, then turn off the heat. Serve hot with rice, roti, or bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Crab Curry
For the Crab
- 3 blue swimmer crabs, cleaned and halved
- to taste salt
- to taste black pepper
For the Curry Paste
- 1 1/2 red onions
- 6 cloves garlic
- 1 thumb-sized piece ginger
- 4 small Thai green chillies
- 1 tablespoon coconut oil
- 1 sprig curry leaves
- 1/2 tablespoon chilli powder
- 1 teaspoon turmeric
- 1 tablespoon curry powder
For Tempering
- 3-4 tablespoons coconut oil, or neutral oil
- 2 teaspoons mustard seeds
- 1/2 tablespoon fenugreek seeds
- 1/2 cinnamon stick
- as needed fresh curry leaves
- 1 small piece pandan leaf, optional
To Finish
- 200-250 ml coconut milk
- 1 handful moringa leaves
- 1/2 lime, juice of
- to taste salt
Instructions
- 1
Clean and halve the crabs. Separate the carapace, remove the gills, and then cut the crab body in half. Lightly crack the thicker legs of the crab so the curry can penetrate.
⏱️ 5 min - 2
Season the cleaned and halved crab with salt and black pepper.
⏱️ 2 min - 3
Prepare the Curry Paste: Combine 1 1/2 red onions, 6 cloves garlic, 1 thumb-sized piece ginger, 4 small Thai green chillies, 1 tablespoon coconut oil, 1 sprig curry leaves, 1/2 tablespoon chilli powder, 1 teaspoon turmeric, and 1 tablespoon curry powder in a food processor or blender. Blend until smooth.
⏱️ 5 min - 4
Heat 3-4 tablespoons of coconut oil (or neutral oil) in a wide pan over medium heat.
⏱️ 1 min - 5
Add 2 teaspoons mustard seeds to the hot oil and let them crackle.
⏱️ 1 min - 6
Add 1/2 tablespoon fenugreek seeds and 1/2 cinnamon stick. Bloom for 30 seconds, stirring constantly.
⏱️ 1 min - 7
Add fresh curry leaves and a small piece of pandan leaf (if using).
⏱️ 1 min - 8
Add the blended curry paste to the pan. Cook down for 5-6 minutes, stirring occasionally, until the raw smell is gone and the paste slightly thickens.
⏱️ 6 min - 9
Add the seasoned crab to the pan with the curry paste. Mix well, ensuring the crab is fully coated in the paste. The crab shells will start to turn a bright red color.
⏱️ 2 min - 10
Add 200-250 ml coconut milk to the pan. Cover the pan and cook on medium-low heat, stirring occasionally, until the crab is cooked through and the oil starts to separate from the curry (about 8-10 minutes).
⏱️ 10 min - 11
Finish the curry by adding a handful of moringa leaves (also known as drumstick leaves). Add salt to taste and squeeze in the juice of 1/2 lime.
⏱️ 1 min - 12
Simmer for 1 more minute, then turn off the heat. Serve hot with rice, roti, or bread.
⏱️ 1 min