How to make Indian Crab Curry | Nandu Kulambu | Nandu Kuzhambu | Gomathi Kitchen

Indian Crab Curry - Dive into Coastal Cuisine Excellence

Indian Crab Curry, also known as Nandu Kulambu or Nandu Kuzhambu, is a flavorful and aromatic delicacy that showcases the rich coastal cuisine of India. This delectable dish combines succulent crab pieces with a tantalizing blend of spices, creating a curry that’s a true sensory delight.

The preparation of Nandu Kulambu starts with cleaning and marinating the fresh crab, ensuring it’s ready to absorb the flavors of the curry. The curry itself is a symphony of spices like turmeric, coriander, cumin, and chili, all tempered to perfection in a fragrant mix of onions, tomatoes, and tamarind.

As the curry simmers, the crab slowly absorbs the rich, tangy flavors, resulting in tender, mouthwatering morsels. The dish’s signature aroma wafts through the kitchen, building anticipation for the culinary treat to come.

Indian Crab Curry is not just a feast for the senses but also a celebration of coastal traditions. Whether served with steamed rice or fluffy appams, it’s a dish that transports you to the serene shores of India, where the ocean’s bounty meets the artistry of Indian spices.

This recipe invites you to embark on a flavorful journey, offering step-by-step instructions to recreate this beloved coastal classic in your own kitchen. With Indian Crab Curry, you’ll experience the magic of coastal cuisine and savor the harmonious blend of flavors that make it an unforgettable culinary experience.

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How to make Indian Crab Curry | Nandu Kulambu | Nandu Kuzhambu | Gomathi Kitchen

Difficulty: Beginner Prep Time 10 min Cook Time 35 min Total Time 45 mins
Servings: 10
Best Season: Suitable throughout the year


Indian Crab Curry, or Nandu Kulambu, is a delectable coastal delicacy that marries succulent crab with a tantalizing blend of spices, creating a flavorful culinary masterpiece.



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  1. Take an equal number of chopped garlic and ginger to prepare a paste.

  2. Take a little more peeled garlic for the recipe.

  3. Transfer the chopped garlic and ginger in to a mixier grinder to make a paste with little amount of water.

  4. In the mixie jar add pepper corns, cumin seeds and fennel seeds.

  5. To this add turmeric powder.

  6. Grind them to make roughly crusher powder not to make fine powder.

  7. Use the shallots for this recipe for the better taste.

  8. Transfer these shallots in to a mixier grinder to make rough coarse paste without any water.

  9. Do it in batches and make all the shallots in to coarse paste.

  10. Along these crushed shallots take some finely chopped onion.

  11. Make every ingredient ready and keep aside.

  12. Take cleaned crab, and add turmeric powder, salt and lemon extract mix well and keep aside.

  13. Heat oil in a large pan.

  14. Add fenugreek seeds and fennel seeds, allow them to splutter and turn in to golden brown.

  15. Add fresh curry leaves.

  16. Add peeled garlic cloves and sauté for a minute.

  17. Add finely chopped onion and roughly crushed shallots.

  18. Add salt and sauté in a medium flame until the raw smell disappears and until they turn golden brown.

  19. Add ginger garlic paste and green chillies.

  20. Sauté until the raw smell disappears.

  21. Add chopped tomatoes.

  22. Add turmeric powder and sauté until the tomatoes become mushy.

  23. Add red chilli powder and coriander powder.

  24. Sauté all spices in medium flame until the raw smell goes off.

  25. Now add the freshly crushed masala powder and sauté them in medium flame for 3-4 minutes.

  26. Now add little amount of water and allow to boil.

  27. Add salt to this gravy. Sauté until the raw smell disappears and the oil start separate from the masala.

  28. Simmer and add marinated crab I to the masala.

  29. Mix well until all the crabs are coated with the masala.

  30. Now, add a small amount of water to prevent the masala from sticking to the bottom of the pan. Cook in medium flame.

  31. To prepare coconut paste, in a mixie jar add grated coconut, cashew nuts and poppy seeds.

  32. Add the coconut paste and water.

  33. Mix everything well and cover and cook for another 15-20 minutes over a medium flame. Do occasional stirring.

  34. After 25 minutes the oil start separates from the masala and we can get a nice aroma of crab masala.

  35. Once the color of the crab changes to orange, it indicates that the crabs are cooked well.

  36. Garnish with the freshly chopped coriander leaves.

  37. Delicious crab gravy is now ready for serving.


  • Use wide pan for the better mixing.
  • Adjust spice level according to your taste bud.
  • Adjust consistency according to your needs.
  • If you want to avoid poppyseeds add 3-4 more cashew nuts.
  • Since crabs take time to fully cook, cover and cook them over medium flame. Stir occasionally to prevent the masala from sticking to the pan.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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