Crab Curry
A rich and creamy Parsi-style crab curry featuring tender crab meat simmered in a luscious sauce of coconut, dairy cream, and aromatic spices. This historical recipe combines the sweetness of fresh crab with a savory, buttery masala base, finished with a bright splash of lemon juice. The dish is slow-cooked until the ghee separates, resulting in a thick, indulgent gravy perfect for serving with rice or crusty bread.
Ingredients
- 3 whole Large sea crabs (Fresh)
- 1/4 pound Butter (Originally '0| ratal' (1/4 pound). Use firm, fresh butter.)
- 1 cup Heavy cream (Originally '1 pasher' (approx 1 cup).)
- 1/4 whole Fresh coconut (Small coconut, grated.)
- 4 teaspoons Curry powder (Heaping spoonfuls.)
- 1 teaspoon Salt (Heaping spoonful.)
- 1 clove Garlic (Large clove, peeled.)
- 1 tablespoon Lemon juice (Or to taste.)
- 1/2 cup Cold water (Originally 'half pasher'.)
More recipes using Crab
Crab Soup
A simple and flavorful crab soup made with fresh crab and a rich white stock.
Cayenne Pepper Pot Soup
A modernized version of Cayenne Pepper Pot Soup, combining crab and vegetables in a creamy, flavorful broth.
Canapés Lorenzo
Elegant crab canapés, perfect for appetizers or a light snack. Toasted bread slices are topped with a creamy crab mixture, then browned with cheese for a delightful combination of flavors and textures.
Instructions
- 1Grate the coconut and peel the garlic. Grind the coconut, garlic, and curry powder together on a grinding stone (or in a food processor) until very fine. Mix the salt and a walnut-sized amount of the butter into this paste.
- 2Boil the crabs until cooked. Remove the meat from the shells and cut it into bite-sized pieces.
- 3In a heavy-bottomed pot (traditionally a tinned vessel), melt the remaining butter over medium heat. Add the prepared masala paste and fry it in the butter until fragrant.
- 4Add the crab pieces to the pot. Pour in the cold water. After a short while, stir in the cream. Leave the pot uncovered over low heat (or embers) and simmer until the curry thickens and the butter fat rises to the surface.
- 5Once the curry is thick and the fat has separated, remove from heat. Stir in lemon juice to taste just before serving.
You Might Also Like
Fried Crab Meat (Taleli Sandh)
A classic Parsi seafood delicacy where tender, extracted crab meat is transformed into a crispy, golden-fried treat. The sweet, succulent meat is carefully removed from the shell, seasoned with aromatic spices, and pan-fried to create a delightful textural contrast between the crisp exterior and soft interior. This method, traditionally used for prawns (kalmi), works exceptionally well with crab, offering a rich and satisfying appetizer or side dish.
Crab Kofta Curry
Traditional Indian curry featuring delicate crab koftas (meatballs) made from crab meat and coral, simmered in a fragrant spiced curry sauce with coriander, bay leaves, and lemon grass.
Parsi Fish Curry (Machhli Ni Curry)
A classic Parsi fish curry featuring tender pomfret or prawns simmered in a rich, dual-stage coconut milk gravy. This traditional recipe balances the creaminess of fresh coconut milk with the tang of strong vinegar and the heat of green chilies, thickened slightly with ground rice for a velvety texture. The unique preparation involves a meticulous cleaning process for the seafood and a slow simmer that allows the ghee to separate, resulting in a deeply flavorful and aromatic dish best served with steamed rice.
Sandh Curry (Clam or Shellfish Curry)
This traditional Parsi-style seafood curry features tender clams or shellfish simmered in a rich, aromatic coconut sauce balanced with the sharp tang of vinegar. Freshly extracted coconut milk, turmeric, and green chilies create a creamy, golden gravy that perfectly coats the succulent pieces of meat. Best served with steamed rice or crusty bread to soak up the flavorful, savory sauce, this dish offers a delightful balance of creamy, spicy, and sour notes.