Mangalore Style Crab Curry Recipe
This delicious crab curry is made in Mangalore style. It is mildly spicy and really tasty with its use of coconut and coconut milk. Do try my simple recipe.
Servings 4 people
- 4 medium-sized crabs cut, cleaned and washed
For the Curry
- 1 large onion finely chopped
- 8-10 cloves garlic
- 2 Tomatoes finely chopped
- 1 small ball tamarind immersed in some hot water and juice extracted
- 200 ml coconut milk
- 1 small coconut scraped
- 2 sprigs curry leaves
For the dry masala
- 1 tsp. cumin seeds
- 1 tbsp. coriander seeds
- 1 tsp. mustard seeds
- 1 tsp. saunf
- 10-12 black peppercorns
- ½ tsp. fenugreek seeds
- 5-6 dry red chillies
- 2 tsp. oil
- salt to taste
- coriander leaves to garnish
To prepare the gravy heat oil in a pan. Add chopped onions and garlic and fry till transparent for about 5 minutes.
Now add chopped tomatoes and curry leaves and fry some more till they are squishy. Now add the scraped coconut. Fry some more.
Now add in the crabs along with the dry masala. Prepare the dry masala by dry roasting all the ingredients mentioned above and powdering them.
Add salt. Cover and cook for about 5 minutes.
Add in the tamarind juice and cook for 2 minutes. Now add the coconut milk to make a lovely thick curry.
Cook some more on low flame. Taste and adjust seasoning.
Now turn off the gas. Let the crab steep in the curry for some time to absorb the flavors. Serve hot after garnishing with coriander leaves with boiled rice.
You can use the same recipe with both prawns or chicken.
It is a really tasty curry. Adjust any spices as per your liking.
Calories: 351kcal | Carbohydrates: 13g | Protein: 31g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 497mg | Potassium: 901mg | Fiber: 4g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 11.6mg | Calcium: 157mg | Iron: 4.7mg