Crab Curry In Chettinad Style

This is one of my favorite curries to eat with rice, it will be a fully satisfied meal. When I was growing up, we used to have this very often, but now we have it occasionally. It is favorite for one of my daughters too. If you have this curry, you don’t have to worry about any other side dishes for rice. It is very tasty, if you like seafood, give it a try, you will definitely like it.


  • Crab ————————————– 1 lb
  • Onion ———————————– 1 medium size (cut it into small cubes)
  • Tomato ——————————— 1 (cut it into small cubes)
  • Crushed ginger & garlic —— 1 tsp
  • Indian chili powder ———— 1 tsp
  • Coriander powder ————— 2 tsp
  • Turmeric powder —————- 1/4 tsp
  • Fennel seeds ———————— 1/2 tsp
  • Curry leaves ———————— 2 springs
  • Cooking oil ————————— 2 tbsp
  • Lemon ———————————- 1/2
  • Cilantro——————————— about 5 springs
  • Salt to taste
  • For Grinding
    • Grated coconut ————– 1/2 cup
    • Black pepper —————— 1 tsp
    • Cumin seeds —————— 1/2 tsp

How To Make

  • Clean and cut the crab into medium size pieces (I crushed the big legs little bit)
  • Grind the things listed under “For Grinding” into a fine paste
  • Heat the oil in a wide pan
  • Add the fennel seeds, wait for few seconds and add the curry leaves
  • Add the diced onions and saute it until it becomes soft
  • Then add the tomato, crushed ginger & garlic, chili powder, coriander powder, turmeric powder and salt
  • Stir it and cook for about five minutes
  • Now add the crab, stir it well and add a 1/2 cup of water
  • Wait until it boils
  • Then add the coconut paste and cook it until it becomes a thick gravy (5 to 10 minutes)
  • Switch off the stove and squeeze the juice from the half lemon into it
  • Garnish with cilantro
  • Now the very tasty crab curry is ready to serve

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