Crabs – most fond among sea food lovers, its a dish with medicinal values too. It helps in soothing cold and fever. It can be prepared easily in our home.


  1.     Crab – 1 kg
  2.     Oil – 100 grams
  3.     Green Chilli – 4
  4.     Tomato – 2 (medium sized)
  5.     Coriander leaves – few
  6.     Onion – 250 grams (3 medium sized onions)
  7.     Fennel seeds powder – 1/2 tablespoon
  8.     Ginger & Garlic paste – 1 tablespoon
  9.     Turmeric powder – 1/4 tablespoon
  10.     Coriander powder – 1 tablespoon
  11.     Cumin powder – 1/2 tablespoon
  12.     Pepper powder – 1 tablespoon
  13.     Lemon juice – 1 tablespoon
  14.     Red chilli – 1/4 tablespoon
  15.     Salt – 1/4 tablespoon
  16.     Water – 250 ml

Things to be done before we start cooking

  •  Take 100 grams of ginger and garlic, peel their skin and grind them together to obtain a paste called “Ginger-Garlic” paste.
  •  Peel skin of 3 medium sized onions, chop it into smaller pieces.
  •  Green chillies – take 4, chop them into smaller pieces.
  •  Coriander leaves – take a few and wash it in water and cut into small.
  •  Tomatoes – 2, medium sized. Wash and chop them into small pieces.

Steps to Prepare

Note: We can clean the crabs, then break their legs and add them for cooking or just put the whole crab into pan for cooking. By breaking legs, cooking becomes a little easier. 

1.    Place a big pan on the burner, turn on the flame. (Prefer a wide mouthed vessel that can hold 1 kg of crab and masala for cooking). Into the pan –

  • Pour oil – 100 ml
  • Onions – 3 medium-sized, chopped into very small pieces – Start stirring the onions in high flame till they turn reddish brown.

2.    Once onions turn brown, turn the flame to low mode.

  • Then add the green chillies (take 4, cut into smaller pieces) to the pan and stir it for 60 seconds.
  • After that, sprinkle the coriander leaves that are cut into small, stir for 10 seconds.
  • Put 1 tablespoon of ‘Ginger-garlic paste’ and stir it for 20 seconds.

3.    Then let’s add the below spices to the pan –

  • Fennel seeds powder – 1/2 tablespoon
  • Coriander Powder – 1 tablespoon.
  • Salt – 1/4 tablespoon.
  • Red chilli powder – 1/4 tablespoon.
  • Turmeric powder – 1/4 tablespoon.

Start stirring the contents for 20 to 30 seconds.

4.    Now, lets add the chopped tomatoes (2 medium sized ones).

  • Turn on the flame to HIGH mode.
  • Stir well for 1 minute.
  • After that turn the flame to medium
  • Now stir the tomatoes and masala contents together for another 4 minutes in medium flame itself.

So, by doing like this, the tomatoes get cooked well and then get smashed to a fine paste, to obtain the required gravy.

5.    Now, lets add the blue crab (cleaned) to the pan with masala content in it. Pour 250 ml of water to the pan. Stir the contents gently so that masala gets coated on to all the crabs.

Note: We can use two spoons or spatulas for stirring purpose, to avoid crabs from falling off the pan.

6.    Close the pan with a lid. Turn the flame to low mode. Leave the crab to get cooked in low flame for the next 10 minutes.

7.    After 10 minutes, remove the lid. Turn the flame to HIGH mode. Stir gently for some time till the water in gravy evaporates.

8.    Once water evaporates, we will obtain a thick gravy. Now, try to move the crab pieces all to one side of pan and the masala will be on the other side of pan. Then we can add the below 2 spices to the masala (gravy in pan) –

  • Cumin powder – 1/2 tablespoon
  • Pepper powder – 1 tablespoon

Stir so that these 2 spices mix well with the gravy that is already available in pan.

Note: We are separating the gravy and then adding these 2 spices – so that mixing will be easier and complete.

9.    Also, we can add lemon juice (taken from half lemon) to the masala gravy and mix it well. (If we are preparing this dish to treat cold and throat pain – lets avoid adding lemon juice).

10.    Now, let’s stir for 10 seconds and mix all the masala contents and crabs together. That’s all guys, our crab masala curry is ready to be tasted.

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