Crab Masala is a delicious spicy Goan style crab preparation. Crabs are cooked in a spicy curry made from onion and tomato in a spicy coconut-based curry. Serve this with rice, rotis or bread.
Spicy crab masala is one of the delicious Indian crab recipes. Different Indian spices like coriander seeds, fenugreek seeds(methi), black peppercorns, cloves and dry red chilies are roasted along with grated coconut and ground together. This is then ground to a thick smooth gravy. Onion and tomatoes are sauteed, then the gravy is mixed and simmered. Finally, marinated crabs are added and simmered till crabs are cooked.
You might be interested in other crab recipes like crab fry recipe, Goan crab curry or crab tonak, butter garlic crabs
Ingredients to make easy crab masala curry:
For marinating the crabs:
- Spice powders like red chili powder, turmeric powder and salt are applied to the prawns for marination.
For the curry:
- Coconut: Freshly grated coconut is used in making this delicious crab recipe. You can also use coconut milk. Just roast the spices and grind them. Add them to coconut milk and use it to make crab curry in coconut milk.
- Vegetables: Onion and tomato are the vegetables used in making this delicious Goan crab recipe. I have used red onion in this recipe.
- Garlic: 5 garlic pods or 1 tablespoon minced garlic is used in this recipe for flavour.
- Spices: Coriander seeds, fenugreek seeds black peppercorns, cloves, dry red chillies and tamarind are the spices used in this recipe. They are roasted and ground before adding it to the curry.
- Garam masala: Little bit of garam masala can be added to the recipe. This is an optional ingredient as we have added powdered whole spices.
How to prepare crab masala?
- Cut and wash the crabs and marinate by applying red chili powder, turmeric powder and salt and keep it aside for 30 minutes.
Meanwhile let us make the curry:
- In a kadai/wok, sautรฉ half of the chopped onions and when they turn pinkish, add the dry masala consisting of coriander seeds, fenugreek seeds, peppercorns and cloves. Roast for 5 minutes on low heat.
- Add garlic and fry till the raw smell of garlic goes away.
- Mix grated coconut and fry till it turns brownish.
- Add tamarind and switch off the gas.
- After cooling, grind this by adding 1 cup or sufficient water needed to grind it into a thick smooth gravy.
- In a kadai, add 1 teaspoon oil and fry remaining half chopped onions. When they turn pinkish add chopped tomato and sautรฉ till tomatoes turn mushy.
- Add the marinated crabs and fry for some time (2-3 minutes).
- Pour the ground masala curry over the crabs and mix the gravy with the crabs.
- Let the crabs get cooked nicely for 15 minutes in the gravy.
- Adjust salt and switch off the heat.
- Garnish with finely chopped coriander leaves.
Tips for cooking easy crab curry recipe:
- The longer you fry the crabs in the masala gravy, the tastier will be the Konkani crab curry will be.
- Also keep in mind that the more you cook crabs, the meat will get dissolved in curry. So, take care while cooking crabs.
- Add slightly less salt, as the crabs have been marinated with salt.
Also try top 10 Goan fish curry recipes.
How to serve easy crab masala curry?
Serve this easy crab masala curry with chicken fried rice or rotis or pao (bread) along with cabbage subzi.
Crab Masala Goan Style
Ingredients
For marinating the crabs:
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1/4 teaspoon salt
- 2 crabs
For the curry:
- 1 cup grated coconut
- 1 medium sized onion
- 1 medium sized tomato
- 5 garlic pods
- 1 teaspoon coriander seeds
- 1/4 teaspoon fenugreek seeds
- 5 black peppercorns
- 2 cloves
- 3 dry red chillies
- 1- inch piece of tamarind
- 1 teaspoon garam masala
- Salt to taste
Instructions
- Cut and wash the crabs and marinate with the masala meant for marination and keep aside for 30 minutes.
For the curry:
- In a kadai/wok, fry half of the chopped onions and when they turn pinkish, add the dry masala consisting of coriander seeds, fenugreek seeds, peppercorns and cloves. Roast for 5 minutes on low heat.
- Add garlic and fry till the raw smell of garlic goes away.
- Add grated coconut and fry till it becomes brownish.
- Add tamarind and switch off the gas/heat.
- After cooling, grind this by adding 1 cup or sufficient water needed to grind it into a thick smooth gravy.
- To a kadai/wok, add 1 teaspoon oil and fry chopped onions. When they turn pinkish add chopped tomato and sautรฉ till tomatoes turn mushy.
- Add the marinated crabs and fry for some time (2-3 minutes).
- Pour the ground masala curry over the crabs and mix the gravy with the crabs.
- Let the crabs get cooked nicely for 15 minutes in the gravy.
- Adjust salt and switch off the heat.
Notes
- The longer you fry the crabs in the masala gravy, the tastier will be the crab curry will be.
- Also keep in mind that the more you cook crabs, the meat will get dissolved in curry. So, take care while cooking crabs.
- Add slightly less salt, as the crabs have been marinated with salt.
Follow us on Facebook, Twitter, Instagram and Pinterest.
Pin this image on Pinterest board to refer to it later. Please comment and rate the recipe.
Note: The recipe was published on 22 July 2015 and is republished.
Leave a Reply