FINGER – LICKIN’ CRABS 🦀… If you’ve never tried crab curry, then you are missing out… SUPER EASY and an absolute must-try… it comes together so quick, too… the aromas flying around the kitchen will have you dancing!!

Cooked in a tomato coconut curry sauce with mustard seeds, fennel seeds, ginger, garlic, chilli, curry leaves, turmeric, cayenne pepper, and cinnamon, finished with lime juice and fish sauce, making the most insanely delicious curry.

Don’t be put off by the list of spices. If you don’t have these few extra spices in your pantry, it is worth getting them.. it doesn’t cost much either.  Mustard seeds and curry leaves will elevate your Indian cooking next level… I use both in salads and fish dishes loads.  Fennel seeds have a sweet but aniseed-like flavour and compliment many dishes… I even use crushed fennel seeds on pizza!

Get the whole family around the table sucking all the sweet meat out of these crab shells… they will lovvvvve it!!

Crab Curry

Crab Curry

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )


  • Cooking oil
  • 2 Onions, large in size, chopped finely
  • 1 kg Crab claws cooked or 4 small whole crabs (if frozen, defrost fully before cooking)
  • 6 Garlic cloves, crushed
  • 2” Long piece Ginger, fresh minced
  • 2 Red chillis finely chopped
  • 2 Tomatoes finely chopped
  • 2 Stalks curry leaves (about 15 leaves)
  • 1 tsp Cinnamon ground
  • 1 tsp Turmeric ground
  • 1 tsp Brown sugar
  • 0.5 tsp Cayenne Pepper
  • 1 tsp Mustard Seeds
  • 1 tsp Fennel Seeds
  • 200ml Coconut cream
  • 400ml Coconut milk
  • 1 tbsp Fish sauce
  • 2 tbsp Lime juice
  • GARNISH: Lime wedges


  1. In a small frying pan with a little oil, cook the mustard seeds and fennel seeds until sizzling, and they are starting to pop; remove and grind into a paste, set aside
  2. In a large wok or saucepan with a bit of oil stir fry the onion, ginger, garlic and chilli until soft
  3. Add the paste of mustard seeds and fennel seeds, as well as the curry leaves, cinnamon, turmeric, sugar and cayenne pepper and cook spices for a few minutes
  4. Add the tomatoes and cook for a further few minutes until softened and combined well with the spices
  5. Pour in the coconut cream, coconut milk, fish sauce and lime juice, then simmer uncovered for half an hour
  6. Place the defrosted crab on a chopping board and bash the shells a little, so it’s easier to get the crab out when eating, don’t beat them up too much, or they will fall apart!
  7. Add the crab to the wok, mix well,, making sure all the claws are covered well in the sauce and simmer covered for about 15 minutes,, stirring occasionally
  8. Serve hot, garnished with coriander alongside some basmati rice with some lime wedges and enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like