Spicy Crab Curry Recipe – Kerala Style with Ginger & Garam Masala

Last Updated on 3 months by Neha Deshmukh

Spicy Crab Curry Recipe – Kerala Style with Ginger & Garam Masala

Hey everyone! If you’re anything like me, you absolutely love a good seafood curry. And let me tell you, this Spicy Crab Curry, inspired by the vibrant flavors of Kerala, is something special. I first made this for a family get-together, and it was an instant hit – everyone raved about the fragrant spices and the tender crab! It’s a little bit of effort, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This isn’t just any crab curry. It’s a taste of Kerala, a beautiful coastal state in South India known for its incredible cuisine. The combination of fresh ginger, aromatic spices like cinnamon and cloves, and the delicate sweetness of crab is simply divine. It’s a dish that’s both comforting and exciting, perfect for a weekend treat or a special occasion. Plus, it’s surprisingly easy to make once you get the hang of it!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 2 medium crab (cleaned and chopped)
• 2 large onions (grated)
• 10-12 garlic cloves
• 2 inch piece of ginger
• 2 inch cinnamon stick
• 8-10 black peppercorns
• 4-6 cloves
• 0.25 tsp turmeric powder (haldi)
• 2 tsp coriander powder (dhania)
• 2 tsp Kashmiri red chili powder (for color and mild heat)
• 1 tsp garam masala
• 4 tbsp oil (coconut oil is traditional!)
• Salt to taste
• 1-2 lemon wedges

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kerala Spices: The heart of this curry lies in its spices. Don’t skimp on quality! Freshly ground spices will give you the best flavor.
• Crab Selection: I prefer using mud crabs for this recipe, as they have a lovely, slightly sweet flavor. But you can use any type of crab you like – just make sure it’s fresh!
• Oil Type: Traditionally, Kerala cuisine uses coconut oil. It adds a beautiful aroma and flavor. If you don’t have coconut oil, vegetable oil works just fine, but try to use a neutral-flavored oil so it doesn’t compete with the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp oil in a pan. Season the crab pieces with turmeric and salt, then fry for about 5 minutes. We’re not fully cooking them here, just giving them a nice sear. Set them aside.
2. Add the remaining oil to the same pan. Now for the magic! Temper with cinnamon, peppercorns, and cloves for about 2 minutes on low heat. You’ll know it’s ready when you can really smell those beautiful aromas.
3. Sauté the grated onions until they turn a lovely golden brown. This takes patience, but it’s worth it! Then, add the ginger-garlic paste and cook until fragrant – about a minute or two.
4. Time for the spice blend! Mix in the turmeric, coriander, chili powder, and garam masala. Sauté for another 2-3 minutes, until the oil starts to separate from the spices. If the mixture starts to stick, add a splash of water.
5. Add the fried crab pieces back to the pan and coat them evenly with the spice mixture. Deglaze with a little water if anything is stuck to the bottom of the pan.
6. Pour in 2 cups of water, season with salt, and simmer covered for 5-8 minutes, or until the crabs are cooked through. You’ll know they’re ready when the shell turns a vibrant red.
7. Adjust the gravy consistency to your liking. If it’s too thick, add a little more water. Finish with a squeeze of lemon juice and serve hot with steamed rice.

Expert Tips

• Don’t overcrowd the pan when frying the crab. Work in batches if necessary.
• Grated onions cook faster and blend into the gravy beautifully.
• Taste as you go! Adjust the spices to your preference.

Variations

Want to make this curry your own? Here are a few ideas:

• Spice Level: For a milder curry, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper or some green chilies.
• Regional Variations: Coastal Kerala crab curries often include kokum (a souring agent). Inland, you might find more tamarind.
• Festival Adaptations: During Onam or Christmas, some families add a touch of coconut milk to the curry for extra richness. My aunt always does this, and it’s heavenly!

Serving Suggestions

This crab curry is best served hot with a generous portion of steamed rice. Basmati rice is a classic choice, but any long-grain rice will do. A side of simple vegetable thoran (stir-fry) or a cooling raita (yogurt dip) complements the curry perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

• Is this crab curry best with a specific type of crab? Mud crabs are traditional, but you can use any crab you like!
• Can I use crab meat instead of whole crabs? Yes, you can! Add the crab meat towards the end of the cooking process, as it doesn’t need as long to cook.
• How can I adjust the spice level of this curry? Reduce or increase the amount of chili powder, or add a pinch of cayenne pepper for extra heat.
• What is the best rice to serve with Kerala crab curry? Basmati rice is a classic choice, but any long-grain rice will work well.
• Can this curry be made ahead of time? Yes! The flavors actually improve after a day or two in the fridge. Just reheat gently before serving.

Enjoy! I hope you love this Spicy Crab Curry as much as my family does. Let me know in the comments how it turns out for you!