Manglorean Crab Curry
Replace chicken with crab! Yes, you read it right. In this recipe of Rewind with Rakhee teaches us how to cook Mangalorean styled Crab curry. This spicy and creamy Crab curry can be served with rice or roti.
Manglorean Crab Curry

- Indian


- 2

Cooking Time

-20 - 25 Min


- Medium

Preparation Time

- 30-35 Min


  • NA
  • FOR Mangalorean Crab Curry
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 8 - 10 curry leaves
  • 1 cup chopped onions
  • ½ cup chopped tomatoes
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tbsp tamarind juice
  • ¼ cup coconut milk
  • 2 tbsp finely chopped coriander
  • 2 green chillies slit
  • Salt
  • Water
  • FOR The Crabs
  • ½ bowl crab meat
  • 1 tsp turmeric powder
  • Salt
  • 2 tsp oil
  • FOR The
  • Paste
  • 1 tsp Carom seeds
  • 1 tsp cumin seeds
  • 2 cloves
  • 1 tsp poppy seeds
  • 3 tsp coriander seeds
  • 1cinnamon stick
  • ½ cup soaked red chillies
  • ½ cup Kashmiri red chillies
  • 1 cup grated Coconut


  1. 1

    Procedure to make Mangalorean crab curry: In a pan add carom seeds, cumin seeds, cloves, poppy seeds, coriander seeds, cinnamon sticks and roast it.
  2. 2

    Into the blender add the spices, soaked red chilli & Kashmiri chilli, grated coconut and make a paste.
  3. 3

    In a heated pan add coconut oil, mustard seeds, curry leaves, chopped onions and fry them until it turns golden.
  4. 4

    To the pan add the paste and stir it.
  5. 5

    Add chopped tomatoes, turmeric powder, red chilli powder, salt and let it cook.
  6. 6

    In a bowl add crab, salt, turmeric powder and mix it.
  7. 7

    In a heated pan add oil and fry the crabs until it turns red.
  8. 8

    To the gravy add water, crab and leave it to simmer.
  9. 9

    Add tamarind pulp, coconut milk and mix it.
  10. 10

    Add chopped coriander leaves, slit green chillies and stir it.
  11. 11

    To garnish add curry leaves and Mangalorean crab curry is ready to serve.
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Rakhee Vaswani


Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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