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Blue Crab Curry, Goan-Style

serves 4


  • 2 tablespoons vegetable oil
  • 2 teaspoons coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon dried red chilies chopped (optional)
  • 1 red onion peeled and minced
  • 2 roma tomatoes diced
  • 4 garlic cloves peeled and minced
  • 1 tablespoon fresh ginger peeled and minced
  • 1/2 cup unsweetened grated coconut
  • 1 cup seafood broth
  • 1/2 cup plain yogurt
  • 8 Colossal Jumbo Male Crabs top shell removed and halved
  • chopped cilantro or scallions for garnish
  • cooked basmati rice served on the side


  1. Heat oil in a large wok or dutch oven over medium-high heat. Once the oil is hot, add the spices (coriander, cumin, turmeric, garam masala, and chilies) and cook, stirring frequently, until fragrant, about 1 minute.
  2. Add onions, tomatoes, garlic, ginger, and coconut to the pan and stir to combine with the spices. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are tender, about 5 minutes. Add broth and whisk to combine with the spices and veggies, bring to a simmer, whisking occasionally, and cook for 10 minutes.
  3. Place yogurt in a medium bowl, ladle a small amount (about 1 cup) of hot broth into the bowl and whisk to combine (tempering the yogurt with the hot broth will keep the yogurt from breaking). Add tempered yogurt to the pan and whisk to combine. Add the prepared crabs and continue to cook until the crabs are heated through, 8-10 minutes more.
  4. Garnish crab curry with fresh herbs and serve with rice on the side.