Goan Crab Curry with Coconut and Kokum

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant coastal curry where fresh crab is simmered in a tangy coconut and kokum-based gravy infused with traditional Goan spices. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs fresh crab, cleaned and cut, grated coconut, kokum petals for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving

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Ingredients

600 grams fresh crab, cleaned and cut
1 cup grated coconut
8 pieces kokum petals
1 tbsp red chili powder
1/2 tsp turmeric powder
1 tbsp coriander powder
2 green chilies, slit
1 tsp mustard seeds
10 curry leaves
4 garlic cloves, minced
1 tsp ginger, grated
1 large (200 grams) onion, finely chopped
2 tbsp tamarind extract
3 tbsp cooking oil
1.5 cups water
to taste salt

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Instructions

Step 1: Grind 1 cup grated coconut with 4 minced garlic cloves and 1 tsp grated ginger into a smooth paste using 1/4 cup water; set aside.
Step 2: Heat 3 tbsp cooking oil in a large pan over medium heat. Add 1 tsp mustard seeds and wait until they pop. Add 10 curry leaves and 1 large finely chopped onion (200 grams), sautéing for 6-7 minutes until golden and fragrant.
Step 3: Stir in 1 tbsp red chili powder, 1/2 tsp turmeric powder, and 1 tbsp coriander powder. Cook for 1 minute until the spices release aroma.
Step 4: Add 600 grams of cleaned crab pieces and 2 slit green chilies, tossing gently to coat the crab with spices.
Step 5: Pour in the coconut paste prepared earlier, 2 tbsp tamarind extract, and 1.5 cups water. Add 8 kokum petals and salt to taste. Stir well and bring to a boil.
Step 6: Reduce heat to low, cover, and simmer for 20 minutes until the crab is cooked through and the curry has thickened slightly.