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Chettinad Crab

  • Non Veg
  • 1 hr
  • Serves 2
  • Easy


  • Coconut Paste :

  • Masala :


Are you ready to try Chettinad crab? Chettinad cuisine is famous around the world; it’s notable for its subtle and aromatic flavors as well as being predominantly vegetarian. Thankfully at some point in time, Chettiars began exploring meat options or else we wouldn’t have this lovely crab recipe today. Cooking Chettinad cuisine requires some skill and a delicate touch. Once you master this recipe you will surely have raised your own cooking skills a level.

Health Benefits

Crabs have so much to offer; they taste great, keep the oceans clean, and offer a wide range of health benefits to creatures that eat them. Crab meat has a wealth of Omega-3 fatty acids, copper, and selenium which all work together to reduce and eliminate inflammation. This can be crucial relief for people suffering from gout, arthritis, or gastrointestinal inflammation. These same minerals also help boost the body’s immune system and can be the vital difference between succumbing to a sickness and successfully resisting it.

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How to make Chettinad Crab

  1. Break off and discard the crab’s tail flaps.
  2. Break off the claws.
    1. Take a large-bladed knife and cut them in half at the joint.
  3. Crack the shells of each piece with a hammer or the back of a knife.
  4. Chop the body section in half.
    1. Gently tug on the legs to pull the body pieces away from the back shell.
  5. Turn each piece over and remove the dead man’s fingers (soft gills).
    1. Cut in half once more so you have two legs attached to each piece.

Coconut paste

  1. Grind the fennel and cumin seeds in a pestle and mortar.
  2. Blend the coconut, fennel, and cumin seeds with some water using a food processor to create a smooth paste. 


  1. Heat the oil in a heavy-based saucepan or kadai over a medium heat,
    1. Add the fennel and fenugreek seeds, garlic, shallots, and onion.
    2. Cook for 10 minutes, or until the onion turns a golden-brown.
    3. Stir in the curry leaves, chilli powder and turmeric.
    4. Cook for 30 seconds and then add the tomatoes.
    5. Let simmer for 5-10 minutes.
    6. stir occasionally until the tomatoes are reduced down to a pulp.
  2. Stir in the coconut paste and cook for 2-3 minutes.
    1. Add 200 ml water, the kokum, tamarind liquid, coriander, sugar, and salt.
    2. Bring mixture to a boil.
    3. Add the crab, cover the pan, and cook over a high heat for 3-4 minutes, or until the sauce is rich and quite thick.
  3. Serve and enjoy! 


There are around 5,000 species of crab.

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