📝 About This Recipe
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
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1
Clean the crab thoroughly and cut into desired pieces. Marinate with turmeric powder and a pinch of salt. Set aside.
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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.
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3
Heat oil in a large pan or pot over medium heat. Add mustard seeds and let them splutter. Add curry leaves.
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4
Add finely chopped onion and sauté until golden brown.
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5
Add chopped tomatoes and cook until they become soft and pulpy.
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6
Add red chili powder, coriander powder, and garam masala. Sauté for a minute until the raw smell disappears.
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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.
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8
Add water to the pan and bring the gravy to a simmer. Adjust the consistency of the gravy according to your preference.
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9
Add the marinated crab pieces to the simmering gravy. Gently mix so that the crab is coated with the masala.
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10
Cover the pan and cook for 15-20 minutes, or until the crab is cooked through and the flavors have melded. Stir occasionally.
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11
Check for salt and adjust if necessary.
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12
Garnish with fresh chopped coriander leaves.
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13
Serve hot with your choice of rice or bread.
💡 Chef's Tips
Fresh Crab is Key: Using fresh crab will significantly enhance the flavor of the kurma. Grind a Smooth Paste: Ensure the masala paste is smooth for a creamy texture. Don't Overcook the Crab: Crab cooks relatively quickly, overcooking can make it tough. Adjust Spice Levels: Feel free to adjust the amount of green chilies and red chili powder based on your spice preference. Resting Time: Letting the kurma sit for 10-15 minutes after cooking allows the flavors to deepen.
🍽️ Serving Suggestions
Steamed Rice Ghee Rice Parotta Appam Dosa