Crab curry

Kekada rasedaar


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This delicious dish is messy because you have to crack the crab claws and eat with your fingers, but it is worth it! The stylish host would provide rosewater fingerbowls for the guests.


  • vegetable or coconut oil
  • 1 tablespoon small black mustard seeds
  • 10-15 fresh curry leaves


  1. Heat some oil in a pan, add the mustard seeds and curry leaves and cook until the mustard seeds crackle.
  2. Stir in the onion or shallots and sauté until soft, then add the chopped tomatoes and cook until you have a rich tomato and onion gravy.
  3. Stir in the turmeric and chilli powder and cook until the raw flavour disappears. Add a little water to help yo