Spicy Crab Curry 

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Spicy Crab Curry 

I love crab

  • Gluten Free
  • Spicy
  • Vegan

This basic recipe is all about washing and prepping so you can really enjoy it

  • 30 min
  • Serves 3
  • Medium



Spicy Crab Curry

I love crab and no matter which country I live in, I strive to find their traditional crab dish.

This dish is a fusion of Singaporean and Sri Lankan.

  • 2 pounds of fresh crab
  • 1 onion finely-sliced
  • 1 chili chopped
  • 1/2 tablespoon of ginger
  • 6 cloves of garlic finely-chopped
  • 2 tablespoons of curry powder
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of coriander powder
  • 5 curry leaves
  • 3 small red tomatoes
  • 1 tablespoon of olive oil
  • 1 tablespoon of tomato ketchup
  • 1/4 teaspoon of tamarind paste

Clean the crab well and crack the legs to allow spices to seap into it.

Mix the curry powders together and fry it lightly in a dry pan. Place it in a blender along with chilli, onion, garlic, ginger, curry leaves and tomato and blend adding two tablespoons of water and one tablespoon of olive oil. Cook until it’s a thick paste.

Place the paste in a hot pan and fry till hot. Then add 2 cups of water and let it boil.  Add a tablespoon of tomato ketchup.

Boil for 10 mins and then add the crab to the curry.  Add tamarind paste.  Simmer for another 15 mins.

Add salt to taste.

Crab curry tastes the best if kept over night in fridge and reheated the next day and served with white rice and a cucumber salad.

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