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Flaming Tamarind Crab Curry brings bold spice, tangy tamarind, and tender crab together in a rich tomato masala.
A Flaming Tamarind Crab Curry that feels like a celebration at the table turns fresh crab into something special.
Bold coastal style crab curry with ginger, garlic, Kashmiri masala and chili
Why You Will Love This Flaming Tamarind Crab Curry
- Deep tomato and tamarind sauce that clings to every piece of crab
- Bold spice flavour balanced by sweet, delicate crab meat
- Perfect for messy family-style meals with rice or warm bread
Flaming Tamarind Crab Curry
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
This Flaming Tamarind Crab Curry is messy, spicy, and the kind of meal you eat with your hands and a stack of napkins nearby. The sauce is deep and tangy with tamarind, tomatoes, warm spices, and sweet crab soaking up every bit of it.
Ingredients
- 1/4 to 1/2 cup oil
- 1 tsp fennel seeds, lightly roasted and ground
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 10 curry leaves
- 2 Tbsp crushed ginger and garlic
- 1 large onion, finely chopped
- 5 to 10 green chili, sliced (adjust to your heat preference)
- 1 tsp turmeric
- 3 Tbsp Kashmiri masala (add a little more if you like deeper colour and heat)
- 1 can (about 14 oz / 400 g) chopped tomatoes
- 1 can (about 14 oz / 400 g) tomato purée
- 6.6 lb = 3 kg fresh crab, cleaned and cut into pieces
- 2 Tbsp tamarind paste dissolved in 1 cup warm water
- 1 to 2 tsp salt, or to taste
- 1/2 to 1 cup water, as needed for sauce consistency
- Optional garnish: fresh cilantro, chopped
Instructions
- Heat 1/4 to 1/2 cup oil in a large heavy pot over medium heat.
- Once the oil is hot, add 1 tsp roasted ground fennel seeds, 2 tsp mustard seeds, and 1 tsp cumin seeds. Let them crackle for about 30 seconds, then toss in 10 curry leaves.
- Add 2 Tbsp crushed ginger and garlic, 1 large finely chopped onion, and 5 to 10 sliced green chili.
- Cook on medium heat for about 6 to 8 minutes, stirring now and then, until the onion softens and turns lightly golden.
- Stir in 1 tsp turmeric and 3 Tbsp Kashmiri masala.
- Lower the heat and cook the spices for about 2 minutes, stirring so they don’t burn. If things look dry, splash in 1 to 2 Tbsp water.
- Add the 3 kg cleaned crab pieces directly into the pot. Toss well so the crab gets coated in the masala.
- Let it cook in the spice mixture for 4 to 5 minutes, stirring gently.
- Pour in 1 can chopped tomatoes and 1 can tomato purée.
- Stir everything together and let the curry simmer uncovered for 10 minutes, until the sauce thickens slightly and the tomatoes cook down.
- Stir in 2 Tbsp tamarind paste dissolved in 1 cup water.
- Mix well and bring the curry to a gentle simmer.
- Cook for 15 minutes, stirring occasionally.
- Add 1/2 to 1 cup of water if the sauce becomes too thick. The crab shells should turn bright red, and the meat will be tender.
- Taste the sauce and add 1 to 2 tsp salt if needed.
- Let the curry sit for about 5 minutes before serving so the flavours settle a bit.
- Scatter over fresh chopped cilantro if using.
- Serve hot with rice, roti, or crusty bread to soak up that spicy sauce.
Notes
Created, prepared, tried, and tested Irene
Crab simmered in tamarind tomato masala that begs for rice. Spicy seafood curry that tastes even better the next day.
Flaming Tamarind Crab Curry is the kind of dish that draws people straight to the kitchen as it cooks. The sauce develops deep flavour from tomatoes, tamarind, and warm spices while the crab absorbs every bit of it. Anyone who enjoys rich seafood dishes with bold spice will find this recipe satisfying, lively, and perfect for sharing around the table.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
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Omg yumm, that is one hell of a feast! (:
Thanks – I will pass your comment to Irene. Hope you will enjoy it as well
Two of my favorites: crab and curry.
Thanks so much – will let Irene know
I have written down the recipe and will try as soon as I have all the ingredients.
Let me know what you think once made.
Well do.
Do you have Pinterest or Instagram? You can save to pinterest from the blog, that will save you to write down the recipe. Just a thought. You can also follow me on these two platforms.
Unfortunately, I’m not on neither of the platforms. However, will keep in mind will I do join either one.
The other options you have would be to print it direct from the blog post or even email it for future refence.
Thank you, will do.
Remember – no limits, so feel free to submit more if you wish to have some more showcased