Crab Curry with Eggplant Recipe


Recipe: Crab Curry with Eggplant

Crab curry with eggplant recipe

I like eggplant, especially Asian eggplant for its thin skin and delicate flavor. And whenever I make curry dishes I tend to throw in one or two eggplants. They pair very well with crab or fish.

Crab curry with eggplant


  • 2 lbs crab (Frozen Madagascar Crab from the Indian Ocean was used in this recipe), cut into big parts
  • 2 eggplants cut lengthwise into thin slices (preferably Asian eggplant)
  • 4 fresh whole tomatoes, chopped
  • 3 medium size onions, chopped
  • 1 clove garlic, minced
  • 1 tbsp curry powder (see recipe for curry powder)
  • Salt to taste


  1. In a heavy bottom pan over medium heat, fry the eggplants in some vegetable oil. Reserve.
  2. Fry the onions in some vegetable oil.
  3. Add the garlic, curry powder and tomatoes. Cook until a paste consistency.
  4. Add the crab to the sauce and add 2 cups of water. Cook until the crab is done.
  5. Add the eggplant and remove from heat.
  6. Garnish with fresh coriander (optional)
  7. Serve with rice.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Copyright ©