Madras Curried Crabs

Madras Curried Crabs


This Madras curried crabs recipe consists of 10 ingredients, including garlic, onion, green chilies, and ginger.




  • 4 medium crabs
  • 3 tablespoons vegetables oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely sliced
  • 2.5 cm (1in) piece fresh root ginger, grated   
  • 1 beef tomato, skinned and chopped      
  • 3 fresh green chilies, seeded and chopped
  • 2 tablespoons desiccated coconut, toasted
  • 1 quantity Almond Masala
  • 250 ml (8 fl oz / 1cup) Coconut milk

Remove large claws from crabs and crack to make eating easier. Twist off small claws.



  • Pull out body sections  from  shells, remove finger-shaped gills and discard. Cut body sections in half with a large sharp knife or cleaver and use a skewer to remove all the white stomach sac behind each head and any green colored matter and discard. Scrape out creamy brown  meat from shells and add to white meat. Use a heavy weight to tap round underside of shells and break round natural dark line, discarding the broken bits of shells. Wash main shells and set aside.
  • Heat oil in large frying pan, add onion and fry, stirring frequently, for about 8 minutes or until soft and golden.  Add garlic and ginger and fry for 1 minute.  Stir in tomato, chilies, coconut, almond Masala, coconut milk and reserved crab meat.  Add crab claws and simmer, covered, for 6-8 minutes, until heated through. Spoon the mixture into crab shells and serve hot.


  • About the author  Sunny is part time chef & web designer at ( sunny cooks only for friends and family on parties on family occasions. With all of its knowledge and dedication to customer service. Design is what you do when you don’t [yet] know what you are doing, i.e. Real design.  Phoenix web design