This crab curry is a coastal treasure that wraps bold flavors in a rich, velvety gravy. With its tender crab meat steeped in a luscious coconut-based sauce and infused with fragrant Bengali spices, each bite delivers a deeply satisfying experience.

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Ingredients Breakdown

The star of this curry is fresh, whole crab. Look for live or freshly cleaned crabs with firm, intact shells. Cleaning requires a bit of technique—removing the top shell, triangular flap, gills, and threading—but the payoff is a curry that tastes clean and vibrant, without any muddiness. Cracking the legs and claws before cooking ensures the flavors permeate every crevice.

The base of this curry comes alive with creamy coconut milk, balanced by the savory edge of onion and tomato paste. Ginger and garlic paste add pungency and roundness. The chilies, halved but left whole, infuse subtle heat without overpowering the dish.

Bengali spice powders like turmeric and red chili bring earthy warmth, while a modest hint of sugar rounds off the sharp edges. Whole spices—bay leaves, cardamom, cinnamon, and dried red chilies—build the foundation of aroma and depth, blooming in hot oil to awaken their essential oils.

No Bengali crab curry is complete without ghee and mustard oil. Mustard oil lends its sharp, nutty note while ghee adds silkiness. And if you find crab butter in the shell, don’t discard it. That golden, briny fat melts into the curry and gives it unmatched richness.

Step-by-Step Preparation Guide

Begin by thoroughly washing and preparing the crab. The process may seem intricate but is essential to achieve a clean and flavorful result. Remove the top shell, gills, and abdominal flap, and lightly crack the legs and claws for better flavor absorption. If there’s any golden crab butter tucked inside, save it for the gravy.

For an extra layer of food safety and flavor, boil the crabs briefly in turmeric and salted water. This optional step helps eliminate impurities and preps the crab for cooking without toughening the meat.

Next, marinate the cleaned crab in salt and turmeric to season the surface. While it rests, prepare onion and tomato pastes—keeping them separate for staggered cooking—and ready your spice mix.

In a heavy-bottomed pan, heat mustard oil until it smokes lightly. This removes its raw sharpness. Shallow-fry the crab quickly, just enough to seal the surface without overcooking, then set it aside.

Add ghee to the residual oil and temper it with whole spices. Once their aroma fills the air, add onion paste and cook slowly until golden and oil starts releasing. Stir in the ginger-garlic paste and cook until fragrant. Then comes the tomato paste and green chilies—cook them until they lose rawness and the masala turns deep and rich.

Now blend in the powdered spices, sugar, and a pinch of salt. Stir thoroughly to coat the mixture in flavor. Pour in coconut milk and a bit of water to loosen the gravy. Once it comes to a boil, reintroduce the fried crab, letting it simmer gently until the meat absorbs the curry and the gravy thickens just enough to coat each shell.

To finish, sprinkle the rest of the garam masala and add the remaining ghee. This final touch gives the dish a buttery sheen and deep aroma that lingers.

Recipe Tips

How to clean crab like a pro without losing the flavor-rich parts
Use a sharp knife to open and remove the shell gently. Save the crab butter and crack the legs slightly to let the curry seep inside.

Why shallow-frying enhances the texture without overcooking
A quick sear locks in moisture, firms up the flesh, and adds a slight crust that absorbs the curry better.

Balancing spice and sweetness in the masala
Adjust red chili for heat and sugar for roundness; Bengali curries often flirt with both in perfect harmony.

When to add coconut milk to prevent curdling
Always lower the heat before adding coconut milk and stir gently—bringing it to a slow boil prevents separation.

How to adjust consistency based on crab size and quantity
Use less water for smaller crabs or when cooking fewer pieces. The gravy should cling to the shells, not drown them.

What to Serve With This Recipe

Steamed basmati or gobindobhog rice is the best companion, soaking up every drop of the rich, golden curry. The slight sweetness of the rice complements the heat and spice of the dish.
Add crispness to the meal with papad or fried eggplant rounds—both offer a pleasing crunch to balance the curry’s richness. A light cucumber and onion salad with a squeeze of lime offers contrast and refreshment.
For a complete meal, serve a simple lentil dish like moong dal on the side. Its mild flavor won’t compete with the crab but rounds out the plate nicely.
To drink, consider a chilled glass of coconut water or a dry white wine. These choices enhance the tropical flavors and cut through the curry’s richness effortlessly.

Frequently Asked Questions

Can I use frozen or pre-cleaned crab for this recipe?
Yes, but fresh crab gives better texture and flavor. Ensure it’s properly thawed and cleaned if frozen.

What can I substitute for Bengali garam masala?
A mild garam masala with a touch of fennel and cardamom can be used. Add a pinch of nutmeg for closer flavor.

How spicy is this curry, and how can I adjust the heat?
It has moderate heat. Reduce the number of chilies or skip the red chili powder to dial it down.

Can this curry be made ahead of time or reheated?
Yes. Prepare and refrigerate it. Reheat gently over low heat with a splash of water to loosen the gravy.

What’s the best way to store leftover crab curry?
Store in an airtight container in the fridge for up to two days. Reheat thoroughly before serving.

Creative Variations

Swap coconut milk with ground cashew or poppy seed paste for a denser, nuttier flavor profile. This makes the curry richer and even more luxurious.
Add chunks of boiled potatoes or slices of raw mango for a regional spin. Mango adds tang, while potatoes absorb the curry beautifully.
Prefer a drier version? Simmer the gravy longer until it reduces into a thick masala that clings to the crab like a glaze.
For a contemporary twist, try using soft-shell crab or only crab meat for easier eating—especially useful when entertaining.

This crab curry delivers comfort, elegance, and complexity in every spoonful. It’s a recipe that celebrates tradition while inviting creativity, capturing the warmth of coastal kitchens and the soul of Bengali spice. Whether for a festive spread or a luxurious weekend dinner, it’s a dish that leaves a lasting impression with its bold personality and luscious finish.

Ingredients

1 kg crab
300 ml coconut milk
2 onions
2 tomatoes
4 green chilies, halved
1 tbsp ginger paste
1 tbsp garlic paste
3 tbsp mustard oil
1 tbsp ghee

Spice Powders:

2 tsp turmeric powder (divided for cleaning and cooking)
1 tsp red chili powder
1 tsp Bengali garam masala powder (divided use)
1 tsp sugar
2 tsp salt (divided for cleaning and cooking)

Whole Spices:

2 bay leaves
2 dried red chilies
1-inch cinnamon stick
3 green cardamom pods

Instructions

Crab Cleaning

Rinse the crabs thoroughly under running water. Remove and discard the outer shell and the triangular abdominal flap. Detach the legs and claws—these are traditionally consumed in Bengal, so set them aside.

Using a sharp knife, insert it into the central cavity where the flap was and carefully pry out the internal shell and gills. A small hammer may be helpful in loosening stubborn shells. Lightly crack each leg to allow the flavors to seep in during cooking, then remove any internal thread-like tissue.

If you find any crab butter (the yellowish, rich internal fat), extract it gently and reserve it. It adds extraordinary richness to the curry, but be sure to rinse the crabs thoroughly afterward.

To ensure cleanliness and reduce the risk of stomach discomfort, bring a pot of water to a boil and add 1 tsp each of salt and turmeric. Boil the crabs for 2 minutes, then discard the water. This blanching step, while optional, is highly recommended for safety. If using pre-cleaned or packaged crabs, this can be skipped.

The cleaning process typically takes about 30 minutes for 10 crabs and can be done ahead of time. Cleaned crabs may be refrigerated for later use.

Making the Crab Malai Curry

Rub the cleaned crabs with ½ tsp salt and ½ tsp turmeric powder. Let them marinate for 10 minutes.

Meanwhile, prepare onion and tomato pastes separately using a blender or grater. Heat mustard oil in a deep pan until it begins to smoke lightly, then reduce the heat. Add the crabs all at once and shallow-fry them for about a minute to lock in flavor. Remove the crabs and drain any excess oil.

To the remaining oil, add half the ghee. Drop in the bay leaves, dried red chilies, cinnamon stick, and green cardamom. Let the spices release their aroma on low heat for a minute.

Add the onion paste and cook it down until golden and the oil starts to separate at the edges. Stir in the ginger and garlic paste, cooking until their raw smell fades completely.

Now mix in the tomato paste and green chilies. Sauté for 2–3 minutes until the masala turns rich and the oil begins to release again.

Sprinkle in the red chili powder, sugar, ½ tsp salt, and half of the Bengali garam masala powder. Stir everything together thoroughly.

Pour in the coconut milk and stir gently to blend. Add a cup of water and bring the mixture to a rolling boil.

Return the fried crabs to the pan, ensuring they are well coated and partially submerged in the luscious gravy. Avoid adding too much liquid—just enough to cover the crabs. Simmer on medium heat for about 5 minutes until the curry thickens and clings to the crab.

Finally, stir in the remaining garam masala powder and ghee. Give it a gentle mix, and serve the crab curry piping hot with a mound of steamed rice.