Goan Crab Curry with Coconut and Kokum
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 ready in about 45 minutes pairs grams 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.
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 leaves curry leaves
- 4 cloves 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goan Crab Curry with Coconut and Kokum take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Goan Crab Curry with Coconut and Kokum?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated coconut from drying out.
Can I substitute ingredients in Goan Crab Curry with Coconut and Kokum?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goan Crab Curry with Coconut and Kokum for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Goan Crab Curry with Coconut and Kokum?
Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
