Folks! My first ever recipe for crabs is finally here! A lot of people have asked us for crab recipes over the years but I could never oblige them since I don't eat crabs and the husband eventually gave up bringing them home. It was no fun cleaning, cooking and eating them alone he would say. He waited till the day that I could eat them. If you thought that I am finally able to eat them you are wrong. I still haven't tried eating them but I did taste the masala and it was fabulous! I wish that my allergy for crabs fades away eventually and I am able to eat them just the way I eat prawns now. It would be fun to give my man some company while he passionately eats his crab - true Mangalorean style.
While I have been busy with my Christmas recipe experiments, Roshan brought a couple of crabs, prepared them himself and yeah, relished them all by himself. Although I have a few posts sitting in my drafts I couldn't wait to post this first. I rarely break my tradition of posting Christmas recipes back to back but I couldn't resist! So I do hope you try this recipe and enjoy it too!!
Mangalorean Crab Sukka Masala
Prep time: 15-20 mins | Cooking time: 10-15 mins | Serves 1-2
For the masala (see notes before proceeding)
- 2-3 crabs (approx 750 grams), cleaned
- 1 medium sized onion thinly sliced
- 1 cup grated coconut
- 10-15 curry leaves
- 1 teaspoons mustard seeds
- 1-2 tablespoons of oil
- salt to taste
- 8-10 red chillies (deseeded)
- 2-3 cloves of garlic
- 1/2 inch ginger
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 small marble sized ball of tamarind
- 1/4 teaspoon of turmeric
1. Grind all the ingredients mentioned under 'For the masala
' to a fine paste using a little water.
2. Add the grated coconut to the ground paste and pulse it for a couple of seconds - we don't want the coconut to be ground very fine.
3. Heat oil in a pan/wok and toss in the mustard seeds, when they stop spluttering add the curry leaves and onions and fry till the onions turn golden brown.
4. Add the ground masala paste and fry on a medium low heat for about 3-5 minutes or till the raw smell vanishes and the oil begins to separate.
5. Add the cleaned crabs and approximately half a cup of water and cook for about 5 minutes. You can add an extra teaspoon of oil to the masala as it helps add a nice texture to the masala.
6. Once the crabs are cooked remove pan from heat and serve hot with rice.
The ingredients for the masala maybe too little to be ground finely in your mixer jar. In this case, you can double the quantity just to aid grinding, however, use only as much as is required for this recipe (how much masala you like for the crabs). The rest of it can be stored in an airtight container and used to marinate fish for frying