Crab Masala Curry is a rich and flavorful seafood dish where Indian spices blend beautifully with the natural sweetness of crabs. The gravy is aromatic, mildly spicy, and deeply comforting just the kind of food you’d want to enjoy with hot steamed rice or soft bhakris. This Crab Masala Curry (चिंबोरीचं कालवण) is simple enough for home cooks and impressive enough for special occasions.
Introduction About Indian Crabs
In India, crabs are called chimbori or khekda in regional languages, and they hold a special place in coastal cooking. From the Konkan coast to Kerala and Bengal, crab dishes vary in spice levels, textures, and preparation styles. Among them, चिंबोरीचं कालवण a Maharashtrian-style crab masala curry stands out for its bold use of spices, fresh coconut, and garlic.
Indian crabs are typically caught fresh from rivers, backwaters, or the sea. They’re prized for their sweet, juicy meat that soaks up any masala or gravy it’s cooked in. In this recipe, the crabs are cleaned and cooked in a thick, spicy coconut-based gravy also known as Crabs Masala Gravy or Khekda Rassa in some households.
This traditional dish is perfect for those who love seafood but are looking for something more rustic and homestyle. Don’t worry if you’re new to handling crabs I’ll guide you through each step in the simplest way possible!
Ingredients to Make Crab Masala Gravy or चिंबोरीचं कालवण
Serves: 3–4
Prep Time: 25 minutes
Cook Time: 30 minutes
Selection of Crabs:
- 4–5 medium-sized crabs (चिंबोरी), cleaned and cut into halves
- Salt to taste
- 1 tsp turmeric powder
Masala Paste for Crabs Curry:
- ¾ cup freshly grated coconut
- 1 medium onion, sliced
- 1 tsp oil (for roasting)
- 4–5 garlic cloves
- 1-inch ginger piece
- 1 tsp poppy seeds (optional)
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp fennel seeds (optional)
- 2–3 dried red chilies (adjust to taste)
Preparation for the Curry:
- 2 tbsp oil
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 tsp red chili powder (Kashmiri for color)
- ½ tsp garam masala or Malvani masala
- ½ tsp turmeric powder
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed for the gravy
Step by Step guide for Crab Masala Gravy
Step 1: Prepare and Marinate the Crabs
Clean the crabs thoroughly by removing the top shell, gills, and inner waste. Rinse well under running water. Cut each crab into two pieces for even cooking. Marinate with turmeric and a pinch of salt. Set aside while you prepare the masala.
Step 2: Roast and Grind the Masala
In a pan, heat 1 tsp oil. Add sliced onions and roast until golden brown. Add grated coconut, garlic, ginger, poppy seeds, coriander seeds, cumin, fennel, and dried red chilies. Roast this mixture on low flame until the coconut turns golden and aromatic.
Let the mixture cool slightly, then grind it with a little water into a smooth paste. This is the heart of your Crab Masala Curry it gives the dish its rich texture and flavor.
Step 3: Cook the Gravy
Heat 2 tbsp oil in a heavy-bottomed pan. Add chopped onions and sauté until they turn light brown. Add the tomatoes and cook until soft and pulpy.
Now add red chili powder, turmeric, salt, and garam masala or Malvani masala. Sauté for a minute. Add the ground coconut masala paste and cook on medium heat for 5–6 minutes, stirring occasionally. Add water to adjust the consistency of the gravy keep it thick but pourable.
Step 4: Add Crabs and Simmer
Add the marinated crabs to the masala gravy. Mix well so that the crabs are coated with the masala. Cover and cook on medium flame for 12–15 minutes until the crabs turn reddish-orange and are cooked through. Stir once or twice in between.
Taste the curry and adjust salt or spice as needed. Garnish with chopped coriander leaves.
Serve hot with steamed rice, bhakri, or chapati.
If you enjoy traditional coastal seafood dishes like this Crab Masala Curry, you might also love our recipes for Stuffed Pomfret (भरलेलं पापलेट), a flavorful fish packed with spicy coconut stuffing, and Stuffed Calamari (भरलेलं माकूल), where tender squid is filled with aromatic masala and lightly pan-fried. These dishes are perfect companions for a seafood-loving home cook exploring the rich flavors of the Konkan coast.
Chef’s Note:
There’s nothing quite like a bowl of steaming hot Crab Masala Curry to bring the family together around the table. The aroma of roasted coconut and spices, the joy of cracking crab claws and savoring the sweet meat, and the comforting warmth of a homestyle curry all make this dish a true gem of Indian coastal cuisine.
Whether you’re cooking for the first time or making it for a festive lunch, चिंबोरीचं कालवण is a must-try. Trust me, once you’ve tasted it, you’ll want to come back to it again and again.