Crab curry Kekada rasedaar

Crab is very fashionable at the moment

This delicious dish is messy because you have to crack the crab claws and eat with your fingers, but it is worth it! The stylish host would provide rosewater fingerbowls for the guests.

Recipe by Keith Floyd one of the legends of the reality cooking programs that both entertained and provided viewers with an insight into regional cooking styles across India.

serves 4

vegetable or coconut oil

1 tablespoon small black mustard seeds 10 –15 fresh curry leaves

100 g/4 oz red onion or red shallots, finely chopped

150 g/5 oz tomatoes, chopped 1 teaspoon ground turmeric   1 tablespoon red chilli powder

25 g/1 oz ginger and garlic purée (see page 56)

500 ml/18 fl oz coconut milk salt

2 or 3 small raw crabs per person, chopped in half, cleaned out, gills and stomach sac removed and the claws cracked

a handful of small fresh curry leaves or fresh mint or coriander leaves, to garnish


  • Heat some oil in a pan, add the mustard seeds and curry leaves and cook until the mustard seeds cr


  • Stir in the onion or shallots and sauté until soft, then add the chopped tomatoes and cook until you have a rich tomato and onion gravy.


  • Stir in the turmeric and chilli powder and cook until the raw flavour disappears. Add a little water to help you do this, if necessary.


  • Now stir in the ginger and garlic purée and the coconut milk and simmer gently until you have a nicely amalgamated gravy. Season to taste with salt, then pop in the crabs and cook them gently until the shells have turned r


  • If using curry leaves for the garnish, quickly stir-fry them in very hot oil and sprinkle them over the crabs. Alternatively scatter with fresh mint or coriander leaves and serv

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