Curry Crab


  • 2 crabs, clean and cut
  • 150g onions, sliced
  • 25g curry leaves
  • 25g tamarind paste (diluted with 100ml water and sieved)
  • 50ml Kara UHT Coconut Cream
  • 150ml to 250ml water
  • Adequate cooking oil
  • Salt to taste

Spice A

  • 1 tsp fenugreek
  • 15g coriander leaves
  • 10g ginger

Spice B

  • 1 tsp turmeric
  • 1 ½ tbsp seafood curry powder
  • 2 tsp chilli powder


  1. Mix Spice A and Spice B into a curry paste.
  2. Heat up wok, add oil and saute onion slices until light brown.
  3. Add curry paste and curry leaves. Continue to saute until fragrant, stirring continuously.
  4. Add tamarind juice, water and crabs. Simmer crabs until almost cooked.
  5. Add Kara UHT coconut cream, bring to a boil and adjust seasoning.

Related Recipes