Mangalorean Crab Sukka Masala
Prep time: 15-20 mins | Cooking time: 10-15 mins | Serves 1-2
- 2-3 crabs (approx 750 grams), cleaned
- 1 medium sized onion thinly sliced
- 1 cup grated coconut
- 10-15 curry leaves
- 1 teaspoons mustard seeds
- 1-2 tablespoons of oil
- salt to taste
For the masala (see notes before proceeding)
- 8-10 red chillies (deseeded)
- 2-3 cloves of garlic
- 1/2 inch ginger
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 small marble sized ball of tamarind
- 1/4 teaspoon of turmeric
1. Grind all the ingredients mentioned under ‘For the masala‘ to a fine paste using a little water.
2. Add the grated coconut to the ground paste and pulse it for a couple of seconds – we don’t want the coconut to be ground very fine.
3. Heat oil in a pan/wok and toss in the mustard seeds, when they stop spluttering add the curry leaves and onions and fry till the onions turn golden brown.
4. Add the ground masala paste and fry on a medium low heat for about 3-5 minutes or till the raw smell vanishes and the oil begins to separate.
5. Add the cleaned crabs and approximately half a cup of water and cook for about 5 minutes. You can add an extra teaspoon of oil to the masala as it helps add a nice texture to the masala.
6. Once the crabs are cooked remove pan from heat and serve hot with rice.
The ingredients for the masala maybe too little to be ground finely in your mixer jar. In this case, you can double the quantity just to aid grinding, however, use only as much as is required for this recipe (how much masala you like for the crabs). The rest of it can be stored in an airtight container and used to marinate fish for frying