Fresh Coconut Crab Curry with Kokum

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A luxurious curry made with fresh crab and a tangy kokum-infused coconut milk base, elevated with grated fresh coconut and aromatic spices. This indian ready in about 40 minutes pairs crab meat, full-fat coconut milk, fresh coconut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g, picked crab meat
• 200 ml full-fat coconut milk
• 50 g, grated fresh coconut
• 6 pieces (10 g) dried kokum pieces
• 1 medium, finely chopped onion
• 1 medium, finely chopped tomato
• 2 cloves, minced garlic
• 1-inch, minced ginger
• 2, sliced green chilies
• 4 curry leaves
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 2 tbsp vegetable oil
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp salt

Instructions

1. Step 1: Soak 6 dried kokum pieces (10 g) in 2 tablespoons warm water for 10 minutes, then crush to extract flavor.
2. Step 2: Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add 1 medium onion, finely chopped, and sauté until golden brown (5 minutes).
3. Step 3: Add 1 medium tomato, finely chopped, 2 garlic cloves, minced, 1-inch ginger, minced, and 2 green chilies, sliced, cooking for 3-4 minutes until tomato breaks down.
4. Step 4: Add 4 curry leaves, cooking 30 seconds until fragrant.
5. Step 5: Stir in 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon coriander powder, cooking 30 seconds until aromatic.
6. Step 6: Add crushed kokum (with water) and 400 g crab meat, stirring gently. Cook 2 minutes.
7. Step 7: Add 50 g fresh coconut, grated, and 200 ml full-fat coconut milk, bringing to gentle simmer. Cover and cook 8-10 minutes until crab is heated through.
8. Step 8: Season with 1/2 teaspoon salt and garnish with 2 tablespoons fresh cilantro.