Introduction: Yellow Crab Curry With Coconut

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A Yellow Crab Curry recipe also famously known as Kerala Boatman’s Crab Curry, made with the flavours of spices in an aromatic coconut based curry.

Prep time : 30-35 minutes

Serves : 2 -3 servings


  • 1 big Dungeness crab (Cleaned and cut)
  • 1 cup grated coconut
  • 2 green chilies
  • ½ tsp chili powder
  • 1 tbsp coriander powder
  • ½ tsp turmeric powder
  • 2 pearl onions
  • ½ tbsp garam masala
  • ½ tbsp pepper powder
  • ½ cup of tamarind juice (squeezed from a lemon sized ball of tamarind soaked in water)
  • ¼ cup water salt (as required)
  • mustard seeds (a small pinch)
  • 1 sprig curry leaves oil (as required)


  1. Clean the crab well.
  2. Make sure you remove all the dirt from the crab. Break its legs, do not pop out its flesh while breaking.
  3. Make a paste of grated coconut, green chilies, chili powder, coriander powder and turmeric powder.
  4. In a heavy bottomed pan, add this grind mix diluted in water with salt and tamarind pulp, allow it to boil.
  5. Add crabs and mix well with the gravy, followed by adding garam masala and pepper powder. Close the lid and cook on a low flame for 5 – 8 minutes.
  6. When the curry start to boil and slightly thicken up, check the salt level.
  7. In another small pan, prepare tempering by adding little oil, splutter mustard seeds and add curry leaves.
  8. Add this tempering to the curry, mix well. Switch off the flame and cover and allow it stand for five minutes.

Serve hot with rice or chapatti or mashed tapioca.


  • You can vary the amount of chili and pepper to suit your spice level.
  • The garam masala I have used in my recipe has been bought from an Indian store (Sakthi Garam masala). You can also use a homemade masala which is preferable.
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