Caril de Caranguejos (Crab curry)

Caril de Caranguejos (Crab curry)

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Servings: 6
Calories: 348


  • 2.2 lb Crabs medium-sized, washed

grind to a smooth paste with a little water:

  • 12 Kashmiri chillies sookhi lal mirch
  • 1 tbsp Coriander dhaniya seeds
  • 1 1/2 tsp Cumin jeera seeds
  • 10 Black peppercorns sabut kali mirch
  • 1 Cinnamon dalchini, 1 inch stick
  • 6 Cloves laung
  • 12 cloves Garlic lasan, chopped
  • 30 g Tamarind imli, lemon-sized ball
  • 7 oz Coconut nariyal, grated

2 floz Vegetable oil

  • 2 Onions medium-sized, finely sliced
  • 8 leaves Curry leaves kadhi patta
  • 4 Green chillies slit
  • Salt to taste


  • Break the claws and legs of the crabs. Discard the shell, gills, and stomach pouch.
  • Heat the oil in a pan; saute the onions until soft. Stir in the curry leaves. Add the spice paste and saute for 3 minutes. Mix in the crab pieces, claws, and legs. Add 2 cups water, green chillies, and salt. Bring the mixture to the boil, lower heat and simmer, partially covered, for 15 minutes until the crabs are cooked. Adjust seasoning.
  • Serve hot with steamed rice or crusty bread.
Calories: 348 kcal
Carbohydrates: 26 g
Protein: 33 g
Fat: 13g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 98 mg
Sodium: 613 mg
Potassium: 1130 mg
Fiber: 7 g
Sugar: 12 g
Vitamin A: 1125 IU
Vitamin C: 198 mg
Calcium: 145 mg
Iron: 3 mg
Cuisine Indian
Ingredients Crab, Fish & Seafood
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