Coconut Crab Curry


Coconut Crab Curry

Yummy and creamy, the flavour is all in the sauce!

  • Author: Belicious Foods
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Category: Sea Food
  • Method: Stove top
  • Cuisine: Mozambican / Indian / Portuguese / African


  • 2kg mud crab, cleaned and cut into quarters
  • 3 tbsp olive oil
  • 1 large onion
  • 2 tbsp concentrated tomato paste
  • 3 tbsp Belicious Masala – heat of choice
  • 1 small can coconut milk
  • 1 small glass of dairy milk
  • 1 tbsp corn flour
  • 4 cloves of garlic
  • A small bulb of fresh ginger, peeled – grate some ginger for the sauté, and cut some in long slivers for the garnish.
  • One bunch of fresh coriander, chopped


  • Sauté onion, garlic and ginger gratings in olive oil until brown.
  • Add crab.
  • Add a few drops of water, salt and pepper to taste and reduce heat.   Let it simmer until it starts changing colour (around 2 min)
  • I’m a separate jar, add Belicious masala,  coconut milk and dairy milk,  tomato paste and corn flour.  Place jar lid and shake until all blended.
  • Pour mix over the crab.  Bring to boil and reduce heat to low.
  • Let it cook for 10 min or until done, stirring occasionally.  If it starts to thicken too much, add more milk, not water.
  • Remove from heat.  Add chopped fresh coriander and chopped fresh ginger slivers to garnish. This adds a lot of flavour to the dish.
  • Serve with white fluffy rice


  • Serving Size: Serves 4

Keywords: Crab curry; chilli crab

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