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
Build a full meal around Goan Crab Masala
Get a matched combo of sides and accents
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 Chili , slit |
|
2 teaspoons | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Red chili powder |
|
0.5 teaspoon | Turmeric powder |
|
2 medium | Tomato , chopped |
|
1 cup | Coconut Milk , thick |
|
0.5 cup | Water |
|
1 tablespoon | Tamarind , pulp |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , 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.