Mangalorean Crab Masala

Mangalorean Crab Masala

Mangalorean Crab Masala

Whole mud crabs cracked open and cooked in a Tulu-style red coconut masala with roasted Byadagi chillies and garlic — richer and more coconut-heavy than the Goan version, requiring hands-on eating to extract the meat from the shell. A coastal celebration dish served at weddings and festivals.

Cuisines

Mangalorean

Best for

Lunch Dinner

Build a full meal around Mangalorean Crab Masala

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

Crab 500 grams Crab , fresh, cleaned and cut into pieces
coconut oil 2 tablespoons Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
Curry Leaf 10 Curry Leaf
Onion 2 Onion , medium, finely chopped
ginger-garlic paste 1 teaspoon Ginger-garlic paste
Tomato 2 Tomato , medium, finely chopped
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 tablespoon Red chili powder
coriander powder 1 tablespoon Coriander powder
Cumin 1 teaspoon Cumin , powder
Coconut Milk 1 cup Coconut Milk , thick
salt 1 teaspoon Salt , to taste
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 Heat coconut oil in a large pan over medium heat.
  2. 2 Add mustard seeds and let them splutter.
  3. 3 Add curry leaves and sauté for a few seconds.
  4. 4 Add chopped onions and sauté until they turn golden brown.
  5. 5 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
  6. 6 Add chopped tomatoes and cook until they become soft and mushy.
  7. 7 Mix in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 2 minutes.
  8. 8 Add the crab pieces and stir well to coat them with the masala.
  9. 9 Pour in the coconut milk and add salt to taste. Mix well.
  10. 10 Cover and cook on low heat for 15-20 minutes, or until the crab is cooked through.
  11. 11 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, use freshly grated coconut instead of coconut milk.