South Indian Style Crab Curry / Gravy / Masala !!

After my last visit to India, I was so badly longing for the crab curry. Most of the time I won’t get fresh crabs, yesterday I found nice & fresh blue crab in Asian market near by our place . So I thought to make my home style Crab curry, this recipe I learned from my chithi (my mom’s younger sister). My aunt really cooks very well, especially the sea foods. She is the one, who taught me to clean crab, fish & prawns. I always enjoyed watching her technique and delicate handling in cooking the seafoods.

Today’s recipes really easy & tasty dish from Southern Part of India.


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Blue crab – 2 lb / 4 nos. (cleaned)

Shallots – 10 nos. (grounded)

Tomato – 1 no. (grounded)

Ginger, garlic & green chili paste – 1 1/2 tbsp

Red chili powder – 1 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder – 1/2 tsp

Freshly grounded pepper – 1 tsp

Salt to taste

Grind into Paste;

Fresh Coconut chopped – 1/2 cup

Fennel seeds / sombu – 1 1/2 tsp

Black Pepper – 1 tsp


Oil – 1 1/2 tbsp

Mustard seeds – 1 tsp

Jeera / cumin seeds – 1 tsp

Shallots / small onion – 1/2 cup chopped

Garlic – 3 – 5 nos (sliced)


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  • First ground the onion, tomato individually & keep aside.
  • Keep the kadai on low flame, add oil & temper mustard & cumin seeds.
  • Now add very finely sliced garlic, shallots & saute it for 2 minutes.
  • Add the grounded shallots & saute it for 2 more minutes.
  • After that add the ginger garlic chili paste & cook until raw flavor goes off.
  • Now add the spices like turmeric, red chili, coriander powder & cook it by adding little water to the mixture (helps to not get burn the spices).
  • Once the spices get cooked, now add the tomato puree & saute it for a minute.
  • Add 1 cup of water & cook the mixture for 15 minutes with lid on (mean time, clean the crab).
  • Now add the cleaned crabs, cover it with lid & cook it for 10 minutes.
  • Now finely add the grounded coconut mixture to the curry, mix it well & cook it for 5 – 6 minutes.
  • Garnish with fried curry leaves & freshly grounded black pepper.
  • Serve it hot with cooked rice & enjoy !!!


  • After cleaning the crabs, don’t let them stay long time on the counter top, it may looses it’s flavor & taste. So always clean the crab right before adding in to the curry.
  • Adding lots of pepper to the crab curry helps to clear throat infection, good digestion & helps to maintain the body temperature.

How to Clean the Crab?

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  • Remove the shell from back of the crab.
  • Clean & remove all intestinal parts.
  • Cut it into half for cooking.

South Indian Style Lunch Menu #3 !!

Here is the another lunch idea on south Indian style Non – vegetarians menu; It is a very simple menu, My husband love to have vathal with his every meal. I just popped rice vathal in microwave for 3o seconds. He needs some crunhy thing in his food always.

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Today’s Lunch Menu consist of;


Homestyle spicy fish curry

Spicy cat fish fry

Rasam / Chaaru / Saaru 

Rice pappad / vathal

Also refer;

South Indian style lunch menu#1 – vegetarian

South Indian style lunch menu#2 – vegetarian



Simple & Easy Creamy Coconut Milk Fish Curry / Southern Style Fish Curry!!

Creamy coconut milk fish curry, it is simple & easy to prepare. By using fresh coconut milk gives more flavor & taste to curry, but I used instant coconut milk powder. For vegan version, add brinjal / eggplant, potatoes, etc.,

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Fish (Ocean perch) – 10 pieces

Red chili powder – 1 ½ tsp

Coriander powder – 1tsp

Turmeric powder – ½ tsp

Green chilies – 3 no.

Coconut powder (maggi) – ¼ cup mix it with hot water

Tamarind – small lime size

Ginger – 1 tsp (finely chopped)

Garlic – 1 tbsp (finely chopped)

Salt to taste


Onion – 1 no.

Tomato – 1 no.


Oil – 1 tbsp

Mustard seeds – 1 tsp

Cumin / jeera – 1 tsp

Fenugreek seeds – 1 tsp

Curry leaves – 1 strand

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  • In a small bowl, soak the tamarind in hot water & keep aside.

  • Clean the fish, remove the moisture using paper towel, marinate the fish with turmeric & salt.

  • In the pan add a tablespoon of oil, add the marinated fish, fry it on both side for a minute & remove the excess fat by using paper towel.

  • On the same pan, start to tempering with mustard, fenugreek, cumin seeds and curry leaves.

  • After that add finely chopped garlic, ginger & saute it for a minute.And then add the turmeric, red chili powder, coriander powder & saute until the raw flavor goes off.

  • Now add the grounded tomato- onion mixture saute for 2 minutes.

  • After that add the soaked tamarind juice, add 1 ½ cup water to boil on medium low flame for 20 more minutes or until the raw smell goes off.

  • After that add the fried fish & cook it for 5 – 10 minutes minutes on low flame.

  • Garnish with chopped coriander leaves.

  • Serve it hot and enjoy with steamed rice, idly, dosa etc.,


To get rid of fishy smell wash the fish in the fresh cold water and add some turmeric powder and keep it in fridge for 5 minutes, before cooking by using tissue paper remove the moisture from the fish, and add little oil to the pan to fry the fish for a minute and remove the skin (depends on the type of fish).

Malabar Style Fish Dum Biriyani !!!

Malabar style fish biriyani, is most famous in South Indian cuisines (kerala). The best type of fish to use for fish biriyani are bone less (fillets) or hard fish which have single bone like king fish (Tamil – Kadal veeral,Vanjaram meen; Malayalam – Nei meen). For fish biriyani, patience is important, becaucse it cook fast, skillful handling the fish is the key, otherwise you may break it. After placing the fish on dum, stir it occasionally. To get rid of fish smell, use fresh one, wash it by using turmeric & shallow or deep fry the fish before using in biriyani.

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Marination Time : 15 – 20 minutes

Cooking Time : 30 – 45 minutes

Recipes Cuisine : South India


Basmathi Rice – 1 cup

Onion – 1 no. thinly sliced

Tomato – 1 no. chopped

Ghee / Unsalted butter – 1 tbsp

Oil – 1 tbsp

Anise seeds / sombu – 1 tsp

Poppy seeds / kas kas – 1 tsp

Cardamom – 3 nos.

Cinnamon – 1 stick

Star anise – 1 no.

Cloves – 4 nos

Red chili powder – 1 ½ tsp

Turmeric – 1 tsp

Curd / yogurt – 1 cup

Salt to taste

Ginger – garlic paste:

Ginger – 1 large pieces

Garlic – 7 cloves

Green chilies – 2

Fish Marination:

Fish boneless (Ocean perch) – 10 – 12 pieces

Lemon juice – 1 tbsp

Turmeric powder – 1 tsp

Red chili powder – 1 tsp

Garam masala – 1 tsp

Mace / javintri powder – ½ tsp

Nutmeg powder – ½ tsp

Salt – ½ tsp

Ingredient for layering & Garnishing:

Cilantro & mint leaves – handful

Cashew nuts – 1 tbsp

Raisins / dry grapes – 1 tbsp


Step 1:

Fish Marination & Gravy:

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  • First clean the fish & remove the moisture by using paper towel.

  • In a bowl, add turmeric, red chili powder, nutmeg, mace, lemon juice, garam masala, salt & mix it well.

  • Add the fish to the mixture and marinate it for 15 minutes in the refrigerator.

  • Add 1 tbsp of oil to the pan, slightly fry the fish on both sides, remove the extra oil & keep aside.

  • Now keep the large pan on low heat, add oil, ghee, whole garam masala & saute it for a minute.

  • Add the thinly sliced onions, fry until golden brown & reserve some of these mixture for rice preparation.

  • Now add ginger garlic & green chili paste, sauté until raw flavor goes off.

  • Add tomato, cook until mushy, now add red chili powder, turmeric, yogurt / curd & cook the mixture for 5 minutes.

  • Now add the fried fish, close the lid & cook it for 5 minutes on medium flame (don’t stir continuously, it leads to broken the fish).

  • Once it cook & absorb the masala, remove the fish & keep aside.

Step 2:

Rice Preparation:

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  • Soak the basmathi rice for 30 minutes with enough water.

  • Boil the water in a pot on stove top or rice cooker, add rice (ratio 1 cup rice: 1 ½ cup water), reserved fried onion mixture, salt and cover with lid. Cook until half done.

Step 3:

Layering the Dum Biriyani:

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  • Now layer the half cooked rice over the prepared sauce or gravy, topped with fried cashew nuts, raisins, cilantro & mint.

  • Cook it on high flame for first 5 minutes.

  • Finally add the fish on top of the rice, cover it & cook it for another 5 – 10 minutes on very low flame.

  • Serve it hot & enjoy with onion raitha & curries.


  1. For dum biriyani use heavy bottomed utensil / nonstick.

  2. Don’t worry if you are not having tight lid, cover the pan with news paper / muslin cloth & close it with lid [or] keep heavy vessel over top of the lid (this helps for perfect dum, without releasing the pressure).