This recipe is unique as it uses a special puree of the walking legs to make the gravy extra special. Malvani cuisine originates from the Konkan region of Maharashtra, India, particularly from the Malvan area. It is known for its distinctive flavors, use of coconut, and spicy masalas. Seafood plays a significant role in Malvani cuisine due to the region’s coastal location. Some popular dishes include Malvani fish curry, kombdi vade (chicken curry with special bread), sol kadhi (a refreshing drink made from coconut milk and kokum), and bangda fry (fried mackerel). The cuisine is characterized by its rich, aromatic gravies and the use of unique spices like Malvani masala, which gives the dishes their distinct flavor profile.

Malvani Crabs

5 from 1 vote


  • 500 gms Crabs 12 – 14 Legs walking legs removed
  • Oil as needed
  • 1 cup sliced Onions
  • 1/4 cup Coconut grated
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tbsp white Sesame seeds
  • 4 Garlic Cloves
  • 1 inch piece Ginger
  • 1 cup Tomatoes
  • 1 tbsp Red Chilli Powder
  • 1 tbsp Garam masala powder
  • 1 tsp Turmeric powder
  • 1 cup Coriander
  • Water to grind as required
  • 1/2 cup Tamarind pulp
  • Salt to taste


  • Add a little bit of Oil to a hot pan and add the sliced Onions and allow it to sweat and change colour, add the Coconut and allow it to brown.
  • Push it to one side, add a little more oil and add Coriander, Cumin & Sesame Seeds
  • Leave this aside to cool
  • Add the Garlic & Ginger to the hot pan and once it has a little color, remove and cool as well
  • Remove some of the walking legs of the crab and add it to the pan and roast on both sides and allow to cool
  • Process the Onion, Coconut, Coriander, Cumin, Sesame Seeds, Ginger, Garlic with the Tomatoes, the spices and half of the Coriander with 1 – 2 cups of Water till smooth.
  • Also grind the walking legs with the other half of the Coriander and about a half cup of water
  • Soak the Tamarind in a cup of hot Water
  • Heat a half cup of Oil and add in the ground paste
  • Strain in the Tamarind paste
  • Strain in the walking leg paste
  • Add salt to taste
  • Add in the Crabs and cook for 15 – 20 mins covered, stirring in between