Crab Curry/ Soth Indian Crab Curry

This is simple and  flavourful native style spicy gravy from Tamilnadu  (my mother's style!) that goes well with rice, idli / . If you want to learn the real cooking check out here

Crab Curry, Soth Indian Crab Curry


Crab - 4
Onion - 1(Medium)
Tomato - 1 (Big)
Garlic - 4 Cloves (finely chopped)
Tamarind - 1 big gooseberry size
Red chilli powder- 2 ½ tsp
Corriander powder - 4 tsp
Turmeric powder - ½ tsp

To Grind:
Coconut -½ cup
Fennel seeds - 1 tsp
Pepper - ½  to 1 tsp

For Seasoning:
Oil - 1 to 2 tbsp
Fennel seeds - ¾ tsp
Fenugreek seeds - ½ tsp
Curry leaves - 10 to 15 leaves
Crab Curry, Soth Indian Crab Curry


Clean the crabs and keep aside. Grind coconut and fennel seed with little water to fine paste. keep aside.

Soak the tamarind in a cup of water.

Take a wide kadai, add oil and season with fenugreek seeds, fennel seeds,curry leaves.

Once it splutters, fry the chopped onion and garlic. Add the dry spice powders and fry for a few minutes, then immediately add tomato and salt. If you think it is sticking to the pan add little water.

Once the tomato melts, add crabs and mix till the masala coats well and also the colour changes to slight pink in colour.

Add the tamarind extract and coconut paste along with water (Adjust according to the required consistency). 

Stir well; Close the lid and allow to boil for 5 - 7 minutes. 

Simmer for another 10 minutes till the oil floats and the mixture becomes thick in consistency.

After that add few curry leaves before removing from stove and close the lid to enhance the taste.

Allow it to rest for some time . Serve hot with steamed white rice, idli or dosa.

Crab Curry, Soth Indian Crab Curry

you want to learn how to really cook ?? so Paleo Rcipe book is the solution for you

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