Saturday, February 20, 2010

Crab Curry - My Indian Malaysian Style

Alright foodies. Lemme start off, please, will you, for once, let me assume. Thank you. Let me assume that many of us will drool-roll for a fan-fab spicy, knocking socking us off crab curry. I sincerely reckon, unless you are a vegetarian, I shall not convince you. For the rest of us, this Nava K's version of crab curry, made with  spices, tomato, curry leaves and the rest of the ingredients as listed below, of course, obviously we need crab, oh please, stop asking me will you, I bet is a dang for millions of times. I speak no further. I shouldn't anyway because all I can say is that you should grab this recipe. Make this Crab Curry of mine for finger tucking in, alongside rice drenched with Rasam or even without rasam (Mutton Parathal), it will take you to heaven instantly. 

5 flower crab - clean, cut into two, lightly crack claws and rinse thoroughly

Other Ingredients
1 tbsp plain chilli powder (or as needed)
1/2 tbsp fish curry powder (or as needed)
** Mix both with a bit of water for a thick paste
2 medium size tomatoes ( slice thinly)
Some spices (cinnamon, star anise & cardamom)
1 tbsp onion paste (or chopped onion)
1/2 tbsp ginger paste
1 tsp garlic paste.
3-4 sprigs curry leaves
Heat oil in a big wok.
When heated, add ginger paste, garlic paste and onion paste.
Sauté. Add curry paste and spices. 
Stir and cook till aromatic and oil floats. .  
Put in tomatoes, curry leaves, crab and salt. 
Stir and mix. 
Pour 1/4 cup of water (more if you prefer more gravy). 
Stir again and close with a lid. 
Just after 7-8 min, open lid and allow the gravy to dry up.
Off the heat and dish out. 

Don't forget to trend alongside  "cook with nava-k" at every other social media please! 

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  1. Crab is a complicated item for me. You have made it wih ease and looks deliciois...

  2. Awesome.. My hubby loves crab in any form.. Will try this recipe next time for him!!


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