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Curry Crab

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Seafood
Cuisine: East Indian
Keyword: curry crab
Servings: 4 - 5
Author: Felix (Simply Trini Cooking)


  • 8 crabs
  • 4 tbsp. curry divided
  • 2 tbsp green seasoning
  • 14 leaves Chadon Beni
  • 6 cloves garlic
  • 3 pimento peppers
  • 1 dash pepper sauce
  • 1 medium tomato chopped
  • 3 cloves garlic chopped
  • ½ onion chopped
  • 2 tbsp oil
  • 1 tsp amchar masala and geera cumin
  • ½ tsp saffron powder tumeric
  • cup water
  • 2 cups coconut milk -OR- 2 pks 50 g coconut milk powder + ½ cup water


  • Wash and clean the crab, then scald with hot water. Place in a large bowl and add green seasoning, 2 tablespoon curry, and half of the chopped pimento, chadon beni, garlic, pepper sauce mixture, and some of the lime pepper sauce. Cover and marinate overnight for about 3 hours.
  • Mix up the crab and crack the gundy (claws). Mix saffron, geera, masala, 2 tablespoon of curry and the other half of the seasoning mixture in ⅓ cup water. Heat the oil over medium heat and add the garlic and onion.
  • Add the curry; let it fry until it gets sticky. Add the crab. Allow to cook for about two minutes. Add the tomato and coconut milk to the crab.
  • Continue to cook for about a minute. Then add 3 cups of water. (Note: If you're using the regular coconut milk then add 1 cup of water). Allow to cook until the crab turns red.
  • Serve hot with cassava dumplings.