Kerala Boatman's Crab Curry Recipe

Name: Kerala Boatman's Crab Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds jumbo lump crab meat; 1 medium onion; 3 large garlic cloves; a 1-inch piece fresh gingerroot; 2 dried hot red chiles such as cayennes or chiles de arbol; 2 tablespoons vegetable oil; 1 teaspoon brown or black mustard seeds; 1/2 teaspoon black peppercorns; 1 teaspoon ground cumin; 1 teaspoon ground coriander seeds; 1/2 teaspoon turmeric; 1/4 cup packed fresh cilantro sprigs; 1 1/2 cupsLaxmi's fresh coconut milk or canned unsweetened coconut milk; 1 1/2 teaspoons coarse salt, or to taste; Accompaniment: cooked white or brown basmati rice; Garnish: sliced scallion greens

Servings: persons

1 1/2 pounds jumbo lump crab meat
1 medium onion
3 large garlic cloves
a 1-inch piece fresh gingerroot
2 dried hot red chiles such as cayennes or chiles de arbol
2 tablespoons vegetable oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon black peppercorns
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1/4 cup packed fresh cilantro sprigs
1 1/2 cupsLaxmi's fresh coconut milk or canned unsweetened coconut milk
1 1/2 teaspoons coarse salt, or to taste
Accompaniment: cooked white or brown basmati rice
Garnish: sliced scallion greens

1
Pick over crab meat to remove any bits of shell and cartilage.
2
Chop onion and mince garlic.
3
Peel gingerroot and mince.
4
Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds.
5
In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop.
6
Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes.
7
Stir in other spices until combined well.
8
Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.
9
While crab mixture is cooking, chop cilantro.
10
Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.
11
Spoon curry over rice and garnish with scallion greens.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds jumbo lump crab meat, 1 medium onion, 3 large garlic cloves, a 1-inch piece fresh gingerroot, and more.

Yes, Kerala Boatman's Crab Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kerala Boatman's Crab Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions