Spicy Crab Curry
A spicy crab curry has got to be everyone’s favorite seafood curry. The key to a crab curry is always to use freshly ground spices especially to bring out that perfect color, taste and definitely the heat. For this curry I used The Healthy Plate’s freshly ground Kashmiri mixed masala, Kashmiri chilli powder and Seafood masala which is available to purchase on order. A crab curry for me is one of the easiest and quickest dishes to make. The spice quantities are an approximate amount, I normally make my curry extra hot, the below is meduim to hot. You can easily adjust according to your taste.
Spicy Crab Curry


  • 1 pack of crab cut and cleaned
  • 6 large ripe jam tomatoes (liquidized in food processor with 2 cloves of fresh garlic, chilies, fresh coriander and mint)
  • 4 tbsp tomato purée
  • 3 fresh sliced green chilli
  • 1 tbsp of tamarind water
  • 1/2 tsp turmeric
  • 2 tbsp Kashmir red mix masala (according to your taste)
  • 2 tbsp Kashmir chilli powder (according to your taste)
  • 1 tbsp seafood masala (according to your taste)
  • 1 tsp jeera powder
  • 1 tbsp fresh red chilli ginger and garlic paste
  • 1 strand of curry leaves
  • Freshly chopped coriander
  • 1 to 2 cups of boiled water
  • 3 to 4 tbsp olive oil
  • A pinch of mustard seeds
  • 1 cinnamon stick
  • 1 bay leaf
  • A pinch of jeera seeds
  • 2 dried red chilli
  • A pinch of methi seeds
  • 1 large onion finely sliced


  1. In a heavy based pot heat your oil on medium heat, once heated add the jeera seeds, bay leaf, cinnamon stick, mustard seeds, methi seeds and dry chillies. Letting it sizzle for a few seconds.
  2. Now take the onions, curry leaves, green chillies and add to the pot. Stirring and making sure onions are coated with the oil on low to medium heat, adding the chilli ginger and garlic paste mixing well. Allow the onions to cook, till soft and light brown for 2 to 3 minutes with the pot covered.
  3. Take the washed crab, add it to the onions stirring the onion mixture and crab together for a minute.
  4. Add the Kashmiri mix masala, turmeric, seafood spice, jeera powder and Kashmiri chilli powder to the crab, coating it well all over the crab for a minute or two.
  5. Add the liquidized tomato, tomato purée and tamarind water to the crab making sure everything in the pot is well combined.
  6. Add half of the chopped coriander to the pot along with boiled water (adding from the side of the pot so you don’t wash the spice of the crab).
  7. Add the salt and adjust the spices accordingly. Leave the crab to cook on low to medium heat for 15 minutes.
  8. Once the gravy isn’t to watery and not to thick, switch the stove off add the rest of the coriander and leave to sit for 10 minutes (covered).