Goan crab curry, or kullyache tonak, is a spicy crab curry made with fresh blue crabs cooked in a roasted coconut masala with dry red chillies, coriander seeds, cloves and a little tamarind. It is a traditional Gaud Saraswat (GSB) recipe from Goa and one of the easiest crab curry recipes to make at home.
This Indian crab curry recipe is an authentic preparation in the traditional Goan Saraswat (GSB – Gaud Saraswat Brahmin) style. It is called “Kullyache Tonak.” In Goa, crab is referred to as “kulli,” and a spiced curry is known as “tonak,” which is how the dish gets its name, Kullyache Tonak.
Ingredients for Goan crab curry
Crabs: Use fresh crabs while making this crab recipe. We Goans use blue crabs or hard rock crabs known as “khadap kulli” to make this Goan crab masala. They are full of crab meat and tastes yummy when cooking in the spicy masala curry. Avoid using soft shell crabs.
Onion: I have used red onion in this recipe, but you can substitute it with white or yellow onion if red onion is not available.
Spices: Red chili powder and turmeric powder is used for marinating the crabs. For making the spicy crab masala curry, I have used dry red chilies (Kashmiri or Byadgi), coriander seeds, cloves and tamarind.We Goan’s don’t use readymade masala powders in our traditional Goan recipes. We use whole spices, roast them and grind them to make fresh curries just like this Goan prawn’s curry. Tamarind is added to give a subtle tangy flavour.
Coconut: I have used freshly grated coconut in this Indian crab recipe. You may use desiccated coconut or frozen coconut which is available in Indian/Asian grocery stores.
How to make crab curry, step by step
- Wash the crabs and cut into big pieces. If the legs are big, cut them into 2 pieces.
- Marinate the crabs by applying red chili powder, turmeric powder and salt and keep them in refrigerator for 20 minutes.
Let us make the masala gravy ready:
- Heat a pan and add oil. Add onion and sauté till onion turns pinkish.
- Add coriander seeds, cloves, dry red chilies and sauté.
- Add freshly grated coconut and roast on low flame till coconut turns brownish.
- Now add turmeric powder, tamarind mix and switch off the gas. Let the roasted coconut cool down.
- After the roasted coconut cools down, add it to a mixer or blender jar along with ¾ cup water and make a smooth paste. Do not add too much water at this point. We can add water later while boiling crabs. Keep the ground paste aside.
- In the same pan, add 1 tablespoon oil.
- Add finely chopped onion and sauté till onion turns pinkish.
- Now add marinated crabs and sauté for 5 minutes.
- Pour the ground masala from mixer or blender and mix well.
- Add ½ cup water and mix. You may add more water if needed.
- Mix well and simmer on low flame for 10-15 minutes with the pan covered with lid.
- Add salt to taste and mix well.
- Garnish with finely chopped coriander leaves.
What to serve with crab curry
Serve hot with rice, phulkas or Goan pav(bread) along with salad for an authentic Goan meal. You may also serve with fried rice or jeera rice.
Other crab recipes:
Tips for the best crab curry
- Use blue crabs or hard rock crabs in this recipe. Avoid using soft shell crabs.
- In Goan curries, we add tamarind. But in this crab curry add very less tamarind.
- For this recipe, use fresh crabs. When purchasing crabs, hold them and press gently underneath the hard shell to check if it’s firm. Additionally, give them a sniff to ensure they don’t have an unpleasant odor and are not stale or spoiled.
- While adding salt in curry, remember to add carefully as salt has been added while marinating crabs.
- While boiling crabs in curry, be careful. If you boil for too long, the crab meat will get dissolved in the curry.
FAQ
Which crabs are best for crab curry? Fresh blue crabs or hard rock crabs (khadap kulli), which are full of meat. Avoid soft-shell crabs for this recipe.
How do I choose fresh crabs? Hold the crab and press gently underneath; a firm, heavy crab is meaty and fresh.
Can I make crab curry without coconut? Yes. Link here to your onion-tomato crab masala recipe.
What to serve with Goan crab curry? Steamed rice, phulkas or Goan pav with a simple salad.
Can we make crab curry without coconut?
Yes! You may try this recipe where I have made crab curry without coconut in a base of onion and tomato
Goan Crab Curry / Kullyache Tonak
Ingredients
- 4 crabs
- 1 medium sized onion finely chopped
For marinating crabs:
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Salt
For masala gravy:
- 4 dry red chilies (Kashmiri or Byadgi)
- 1 teaspoon Coriander seeds
- 4 cloves
- 1 cup freshly grated coconut
- 1/2 inch tamarind
- 1/2 medium sized onion cut length wise
- 1 teaspoon turmeric powder
- 2 tablespoon oil
Instructions
- Wash the crabs and cut into big pieces. If the legs are big, cut them into 2 pieces.
- Marinate the crabs by applying red chili powder, turmeric powder and salt and keep them in refrigerator for 20 minutes.
Let us make the masala gravy ready:
- Heat a pan and add oil. Add onion and sauté till onion turns pinkish.
- Add coriander seeds, cloves, dry red chillies and sauté.
- Add freshly grated coconut and roast on low flame till coconut turns brownish.
- Now add turmeric powder, tamarind mix and switch off the gas. Let the roasted coconut cool down.
- After the roasted coconut cools down, add it to a mixer or blender jar along with ¾ cup water and make a smooth paste. Do not add too much water at this point. We can add water later while boiling crabs. Keep the ground paste aside.
- In the same pan, add 1 tablespoon oil.
- Add finely chopped onion and sauté till onion turns pinkish.
- Now add marinated crabs and sauté for 5 minutes.
- Pour the ground masala from mixer or blender and mix well.
- Add ½ cup water and mix. You may add more water if needed.
- Mix well and simmer on low flame for 10-15 minutes with the pan covered with lid.
- Add salt to taste and mix well.
- Garnish with finely chopped coriander leaves.
- Serve hot with rice, phulkas or Goan pav(bread).
Video
Notes
- While adding salt in curry, remember to add carefully as salt has been added while marinating crabs.
- While boiling crabs in curry, be careful. If you boil for too long, the crab meat will get dissolved in the curry.
- Use blue crabs or hard rock crabs in this recipe. Avoid using soft shell crabs.
- In Goan curries, we add tamarind. But in this crab curry add very less tamarind.
- For this recipe, use fresh crabs. When purchasing crabs, hold them and press gently underneath the hard shell to check if it's firm. Additionally, give them a sniff to ensure they don’t have an unpleasant odour and are not stale or spoiled.
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Note: The recipe was published on 10th Feb 2018 and is republished.
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