Khekda Masala
Malvani mud crab curry — whole crabs cracked open and cooked in a thick Malvan masala gravy of dry-roasted coconut, Tirphal, and red chillies, eaten by prying the meat from the shell with vade or rice. A Sunday and celebration dish along the Sindhudurg coast.
Cuisines
Malvani
Maharashtrian
Best for
Lunch
Dinner
Build a full meal around Khekda Masala
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
6 | Crab , cleaned and cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 | Onion , finely chopped |
|
1 | Tomato , finely chopped |
|
2 tablespoons | Malvani masala |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Coconut Milk , thick |
|
1 | Lemon , juiced |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a large pan over medium heat.
- 2 Add mustard seeds and cumin seeds, and let them splutter.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Stir in the chopped tomato and cook until it becomes soft and mushy.
- 5 Add Malvani masala, turmeric powder, and red chili powder. Stir well to combine.
- 6 Add the crab pieces to the masala and mix until they are well coated.
- 7 Pour in the coconut milk and bring the mixture to a gentle simmer.
- 8 Cover the pan and let it cook for 15-20 minutes or until the crabs are cooked through.
- 9 Add lemon juice and salt to taste, stirring well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, use freshly grated coconut instead of coconut milk.