Check for seasoning and add more salt, if needed.
Goan Crab Curry
We use a roasted masala (spice mix) for this curry. So there is an extra step of roasting a few ingredients before grinding, but it doesn’t take too long and that added step does a whole lot of good stuff for your curry. It adds amazing depth of flavor and your curry just wouldn’t be the same without roasting the masala.
So if you’re craving some good Goan food, try this curry. It took us right back to Goa. And until we visit Goa again, we’ll just have to make do with little culinary gems like this one.
Goan Crab Curry
3 Blue Swimmer Crabs (or any other crabs of your choice)
8 curry leaves (curry patta)
1/2 large onion, finely chopped
2-3 fresh green chillies, slit
5-6 pieces of Kokum*** (See note below)
1 tbsp oil (We use olive oil for all our cooking, you can use whatever mild cooking oil you have)
Salt, to taste
For the Masala (Spice Paste) –
1/2 large onion, roughly chopped
6 large cloves of garlic, roughly chopped
3/4 inch ginger, roughly chopped
1/2 cup grated coconut (fresh or frozen will both work. If using frozen, let it thaw before roasting)
10 Kashmiri Chillies (See note below), discard stalks
1 tbsp Coriander seeds
1/2 tsp Cumin seeds
1 tsp tumeric powder
8-10 peppercorns (this will add heat so use about 6-8 for a milder curry and around 10 if you want it hotter)
1 tbsp oil
1 tomato, roughly chopped
Prep the crabs, sprinkle a little salt (about 1/2 tsp) on it, toss it in a bowl to salt the crabs well and set aside.
Roasting the Masala –
Heat a large pan / tava on medium heat.
Drizzle the oil in the pan and add the onion, garlic and ginger. Saute till it softens a bit.
Add the coconut and stirring frequently, roast it till it gets fragrant and the color starts changing. Lower the heat, if needed, to ensure the coconut and the spices don’t burn.
Next add the Kashmiri chillies, coriander and cumin seeds and stir with the rest of the ingredients for about another 30 seconds.
Now add the turmeric powder, cloves, peppercorns and cinnamon to the rest of the spices in the pan and roast for about another 30 seconds to a minute, till it all gets fragrant and heated through.
Take off the heat and transfer to a large plate to cool.
Once it has cooled to room temperature, grind the roasted spice and coconut mix with the chopped tomato and a little water to a fine, smooth paste in the blender.
For the curry –
Take a large pot, preferably with a slightly wide base that you will be able to fit all the crabs into.
Heat a tbsp of oil and add the finely chopped onion to the pan.
Saute till it has softened and is golden brown.
Add the spice paste and stir through. Let if fry off for about 2 minutes.
Add the Kokum at this stage.
Next add the crabs stir to coat with the spices.
Now add a little water to achieve the desired consistency for your curry.
If you don’t have kokum and are using apple cider vinegar, add the vinegar, to taste, at this stage.
Let it come to a boil and simmer for about 15 minutes (Please note, this time will vary depending on the size of the crabs.)
Check for seasoning and add more salt if needed. At this stage if you find the curry too thick you can add a little more water to thin it down a little and continue to cook till it comes back to a boil.
If you find your curry too thin and want it thicker, continue cooking on a medium high heat till you get the desired thickness, stirring every now and then to ensure the curry doesn’t stick to the pan and burn.
Serve hot with some boiled rice or bread.
– Kokum is an Goan souring agent (dried pieces of the Indian plum) using in cooking. You will find it in any Indian grocery store. If you don’t have any on hand, just use some Apple Cider Vinegar, to taste.
– Kashmiri Chillies are dried red chillies. These are mild in flavor. You can substitute any other mild dried chillies or chilly powder.