Crab Masala Goan Style
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.
Servings 4 People
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 sauté 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.