Crab Kofta Recipe

Crab koftas are a contemporary Indian preparation that bring together the art of cooking the widely consumed shellfish with traditional Indian koftas that are baked or deep-fried balls made of any minced meat, shredded vegetable or even crumbled tofu or paneer mixed with various spices. The koftas are then served in a gravy that can be made in a number of ways depending on your palate’s desire.

The crab kofta described below is cooked in a rick South India gravy that draws inspiration from the coastal style of cooking in Kerala. The final result is a batch of delicate melt-in-the-mouth crabmeat koftas in a mildly spiced coconut-y Kerala gravy. Follow the recipe below to make this exotic Indian seafood dish at home!

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Crab Kofta Recipe

Pan fried crab balls in a rich Kerala-style gravy.

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Course

Main Dish

Cuisine

Indian, Kerala, South Indian

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

For the kofta

• 300 gram fresh crabmeat
• 500 gram skinned balck cod fillet minced
• 4 tbsp vegetable oil
• 1 tsp Cumin seeds
• 1 large onion finely chopped
• 2 tsp Ginger finely chopped
• 4 Green chilies finely chopped
• 2 tsp Salt
• 1 tsp roasted fennel seeds
• 2 tbsp fresh coriander leaves finely chopped

For the curry

• 3 tbsp vegetable oil
• 10 fresh curry leaves
• 1 large onion finely chopped
• 1 tbsp red chili powder
• 2 tomatoes finely chopped
• 1 tsp Salt
• 2 tbsp tamarind paste
• 3 tbsp Water
• 200 ml coconut milk
• 1/2 tsp sugar (optional)

Course Main Dish Cuisine Indian, Kerala, South Indian Cook Time 45 minutes Servings people MetricUS Imperial Ingredients For the kofta 300 gram fresh crabmeat 500 gram skinned balck cod fillet minced 4 tbsp vegetable oil 1 tsp Cumin seeds 1 large onion finely chopped 2 tsp Ginger finely chopped 4 Green chilies finely chopped 2 tsp Salt 1 tsp roasted fennel seeds 2 tbsp fresh coriander leaves finely chopped For the curry 3 tbsp vegetable oil 10 fresh curry leaves 1 large onion finely chopped 1 tbsp red chili powder 2 tomatoes finely chopped 1 tsp Salt 2 tbsp tamarind paste 3 tbsp Water 200 ml coconut milk 1/2 tsp sugar (optional)

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Instructions

For the Kofta

1. Heat half the oil in a frying pan and crackle the cumin seeds.
2. Add the onion and sauté until soft.
3. Now add the ginger and green chillies and sauté for a minute and stir in the crabmeat and salt and cook over a high heat until all the liquid evaporates.
4. Remove from the heat and leave to cool.
5. Mix in the minced cod, ground fennel and fresh coriander.
6. Divide the mixture into 12 balls and flatten each one with the palm of your hand to make cakes about 1cm thick. Smooth the sides to get rid of any cracks that may appear, then cover and set aside.

For the Curry

1. Heat the remaining oil in a pan; add the curry leaves and onion and sauté for 6–8 minutes, until the onion is golden brown.
2. Add the chilli powder, tomatoes and salt and cook till the tomatoes disintegrate.
3. Then add the kokum berries and fish stock or water and simmer for 2–3 minutes.
4. Stir in the coconut milk and simmer for 2–3 minutes longer, until the sauce has a creamy consistency. Add sugar if necessary.
5. Finally, heat the remaining 2 tablespoons of oil in a large frying pan, place the koftas in it and cook over a low heat for about 2–3 minutes on each side, until golden brown.
6. Add the koftas to the curry and serve hot with rice.