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

Recipe

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

Ingredients

500 grams fresh crab, cleaned and cut into pieces
2 tablespoons coconut oil
1 teaspoon mustard seeds
10 curry leaves
2 medium onions, finely chopped
1 teaspoon ginger-garlic paste
2 medium tomatoes, finely chopped
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 cup coconut milk
1 teaspoon salt to taste
2 tablespoons fresh coriander leaves, 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.