Mangalorean Crab Curry (first appeared in the

Mangalorean Crab Curry (first appeared in the

Crab Curry
Crab Curry

Crabs brought out fresh from the sea are easy to make and require minimal use of spices to cook that gives maximum taste. But when you have time to spare and want to show off your amazing cooking skills, get hold of some delish crab meat, add some coconut and make the Mangalorean Bunt-style crab curry. This recipe belongs to the Bunt community in Mangalore and is also popularly known as Jenji Ghassi.

This is a community of erstwhile nobility in Mangalore and their cuisine also takes on the character of their community – rich and fiery. Here is my version of the Bunt-style crab curry. Try it out to spice up your culinary experience.


Ingredients: Serves 4


500 gms crab 
1 medium-sized onion, finely chopped
1 medium-sized tomato, finely chopped
Salt to taste
1 tbsp oil
For the paste:
½ tsp turmeric 
Tamarind – the size of a marble (add this to water and use only the tamarind water)
3 cloves of garlic
½ cup coconut grated
Roast the following:
1 tsp coriander seeds 
½ tsp jeera 
8-9 peppercorns
10 dry red chillies


1. Clean and cut crab. Keep aside.

2. Make a paste of the items listed above. The tamarind water will make the paste a little runny.

3. On a medium flame, add the oil to a vessel. Add onions and fry them till golden brown. Add chopped tomatoes. When the tomatoes go soft, add the paste and stir till the oil separates.

4. Add the crabs and mix well. Add a little water and boil till the crab shells turn to a pleasing orange in colour.

5. Serve with hot white rice or eat them just like that! 

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