Firstly, wishing all my readers and followers a very happy and prosperous New Year , 2016 wasn’t the best year for me personally however I have learnt a lot and following a minor blogging hiatus now I am motivated to continue bringing the best possible recipes which tell a story and explore further about our entire food ecosystem whether it pertains to how food is produced, the science and technology behind it or it’s fascinating history.

For the first post of the year I would like to share with you a fantastic crab curry recipe which I learnt from my mother. She has been making this for ages , and this time while visiting my parents I felt that I should learn and document it ! The uniqueness about this recipe is the fact that she cooks the claws and legs separately in a stir fry fashion while the main body meat is prepared. Earlier last year I had mentioned about the fresh catch from Chilika, India’s largest freshwater lagoon teeming with delicious crustaceans.  It happens to be crab season , and one of the most tasty varieties of crab found in chilika are mud crabs, one of the 34 varieties reported to have been observed in the lake. Typically in Eastern India there is a preference for she crabs, for reasons I am not sure. However I will mention the eggs of the she crab do add a fascinating flavor to the curry. This dish is best enjoyed with hot steaming Basmati rice and a nice chilled Iced Tea, of course since it’s cooked in the shell do not forget to use your crab crackers safety first!

Coastal Crab Curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 2


    For the Crab Meat:
  • 4 she crab bodies claw and legs removed
  • 1 large red onion
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon grated ginger
  • 1 teaspoon ghee
  • 1 tomato diced
  • 1/2 teaspoon red chilli powder
  • 2 bayleafs
  • 2 potatoes diced
  • For the Claws
  • Claws and legs of the crabs removed
  • 1 red onion finely chopped
  • 1/2 teaspoon grated ginger
  • 1 teaspoon sugar
  • 1 whole grated tomato
  • 1 teaspoon ghee
  • 1/2 teaspoon garam masala
  • 2 bay leafs


  • Crab Meat
  • Heat 2 tablespoon oil in a deep dish pan, you can use either vegetable oil or olive oil.
  • Add the crabs and sautee till it turns red, following which remove them from the oil but do not disard the oil.
  • Add the bay leaf and the cumin seeds to the hot oil.
  • Add the finely chopped onion and cook till translucent
  • Now add the ginger and tomatoes and cook till tomatoes are soft, at this stage add the salt to taste, you can always add more later.
  • Add the potaoes sautee. Now add the coriander and chili powder.
  • Add the crab back and 1 cup of water, cook till the potatoes are done.
  • Now add the ghee and set aside.
  • Crab Claws
  • Heat oil in a pan. Add bay leafs followed by onions to the hot oil.
  • Once the onions turn translucent add the ginger paste followed by salt and sugar to taste.
  • Now add the red chilli powder, then the crab claws.
  • Keep stirring till the oil starts separating.
  • Now add the ghee and garam masala, garnish with a some coriander leaves as show in the picture

Crab Body Meat with Potatoes
Crab Claws


Coastal Crab Curry