Goan Crab Masala
Whole blue swimmer or mud crabs cooked in a thick, fiery coconut-based masala with dried red chillies, ginger-garlic, and Goan spices — a messy, festive seafood preparation best eaten by hand with Goan pão or steamed rice.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 500 grams | crab, cleaned and cut into pieces |
| 2 tablespoons | oil |
| 1 large | onion, finely chopped |
| 2 tablespoons | ginger-garlic paste |
| 2 | green chilies, slit |
| 2 teaspoons | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | red chili powder |
| 0.5 teaspoon | turmeric powder |
| 2 medium | tomatoes, chopped |
| 1 cup | coconut milk |
| 0.5 cup | water |
| 1 tablespoon | tamarind pulp |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat oil in a large pan over medium heat.
- 2 Add the chopped onions and sauté until golden brown.
- 3 Add the ginger-garlic paste and green chilies, and cook for 2 minutes.
- 4 Stir in the coriander powder, cumin powder, red chili powder, and turmeric powder, and cook for another minute.
- 5 Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 6 Add the crab pieces and mix well to coat them with the masala.
- 7 Pour in the coconut milk and water, and bring to a simmer.
- 8 Add the tamarind pulp and salt to taste, and stir well.
- 9 Cover and cook on low heat for 15-20 minutes, until the crab is cooked through.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a few curry leaves while sautéing the onions.