Description

Crab Kurma is a rich and flavorful South Indian dish where succulent crab is cooked in a creamy, aromatic gravy of coconut, cashews, and a blend of fragrant spices. This dish offers a perfect balance of sweetness from the coconut and the natural sweetness of the crab, with a subtle warmth from the spices, making it a truly indulgent meal.

Ingredients

For the Crab

• 500-750 grams Crab (cleaned and cut into pieces (preferably fresh))
• 1/2 teaspoon Turmeric powder
• to taste Salt

For the Masala Paste

• 1/2 cup Fresh Coconut (grated)
• 10-12 Cashews
• 1 teaspoon Fennel seeds (saunf)
• 1/2 teaspoon Cumin seeds (jeera)
• 1 teaspoon Poppy seeds (khus khus) ((optional, for richness))
• 1 inch Ginger (piece)
• 4-5 Garlic cloves
• 2-3 Green chilies (adjust to spice preference)
• 1 medium Small onion or Shallots (roughly chopped)

For the Curry Base

• 2-3 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• 1 sprig Curry leaves
• 1 medium Onion (finely chopped)
• 1-2 medium Tomatoes (finely chopped)
• 1-2 teaspoons Red chili powder (adjust to spice preference)
• 1 tablespoon Coriander powder
• 1/2 teaspoon Garam masala
• 1-1.5 cups Water (or as needed for desired consistency)
• to taste Salt
• 2 tablespoons Fresh Coriander leaves (chopped, for garnish)

Instructions

1. Clean the crab thoroughly and cut into desired pieces. Marinate with turmeric powder and a pinch of salt. Set aside.
2. Prepare the masala paste: In a blender, combine grated coconut, cashews, fennel seeds, cumin seeds, poppy seeds (if using), ginger, garlic, green chilies, and small onion/shallots. Add a little water and grind to a smooth paste. Add more water if needed, but keep the paste thick.
3. Heat oil in a large pan or pot over medium heat. Add mustard seeds and let them splutter. Add curry leaves.
4. Add finely chopped onion and sauté until golden brown.
5. Add chopped tomatoes and cook until they become soft and pulpy.
6. Add red chili powder, coriander powder, and garam masala. Sauté for a minute until the raw smell disappears.
7. Add the prepared masala paste and mix well. Cook the masala paste for 5-7 minutes, stirring continuously, until the oil starts to separate from the sides.
8. Add water to the pan and bring the gravy to a simmer. Adjust the consistency of the gravy according to your preference.
9. Add the marinated crab pieces to the simmering gravy. Gently mix so that the crab is coated with the masala.
10. Cover the pan and cook for 15-20 minutes, or until the crab is cooked through and the flavors have melded. Stir occasionally.
11. Check for salt and adjust if necessary.
12. Garnish with fresh chopped coriander leaves.
13. Serve hot with your choice of rice or bread.