Crab curry is one of my favorite things! It’s a perfect Sunday family lunch. Everyone sits around the table with mounds of rice tearing apart at the crustaceans with their fingers. The gravy is a balance between the roasted spices and coconut. This makes a rich gravy and is simply delicious!

Hailing from coastal Goa, try this simple and authentic recipe!


10 Kashmiri Chillies
1 tbsp Coriander seeds
1/2 tsp Peppercorns
1 inch piece Cinnamon
1 star Anise
2 green Cardamoms
5 Cloves
1/2 tsp Fennel
2 tsps white Poppy seeds
1/2 tsp Cumin seeds
1/2 cup sliced Onions
8 Garlic cloves
Coconut Oil
1 cup of grated Coconut
1/2 Turmeric
Water as required

1/2 cup diced Onions
2 cups Water
Salt to taste
2 tsp of Jaggery
2 lb Crabs
2 inch piece of tamarind pulp soaked in 1/2 cup of hot water
Coriander to garnish

Roast the whole spices and red chillies and remove to cool
Add the onion, garlic and chillies
Add the turmeric and some water and grind it to a smooth paste
Melt some coconut oil, and saute the onions
Add the masala paste and saute
Add salt and jaggery
Add the crabs
Add the water, more salt and the tamarind paste
Cover and cook
Garnish with coriander leaves before serving