CRAB MASALA

Crab masala is one of the most popular seafood dish, originated from South India. It is spicy, and goes really well with breakfast options like, idlis, dosas, idiyappam and aapam. It is a great combination with rice or parotta too.

Crab is one of my favourite seafood. When I was a kid, I hate crab, just because I don’t know, how to eat it. But now, removing the meat from the shell, and enjoying it, feels like a therapy.

ABOUT THE RECIPE:

This crab masala recipe, is what we have been making in our home for generations. It is a simple recipe, with not much spices. We just use thalippu vadagam for tampering. It hardly takes 15-20 minutes to make this recipe.

INGREDIENTS FOR CRAB MASALA:

• CRAB – 1 KG
• BRINJAL – 250 GMS
• ONION (MEDIUM SIZE) – 5 NOS
• TOMATO(MEDIUM SIZE) – 2 NOS
• CHILLY POWDER – 1 TBSP
• SALT – AS REQUIRED
• THALIPPU VADAGAM – 1/2 TBSP
• OIL – 2 TBSP

• COCONUT – 1/4 CUP ( BLENDED INTO FINE PASTE)
• PEPPER POWDER – 1/2 TSP
• CURRY LEAVES – 10 NOS

HOW TO MAKE CRAB MASALA:

• Remove the shell, wash and clean the crab. You can add it as a whole, or you can cut the crab into two halves.

• In a wide wok/kadai, heat the oil, and add the thalippu vadagam. Let it fry in the oil.

• Then add the sliced onions, and fry them, until it turns translucent.

• After adding the onions, add salt to it. It will make the onions cook faster.

• Turn the flame to low, and add the chilly powder to it, and mix them well. Let it cook for 1 minutes.

• After 1 minute, add tomatoes, and let it cook for 2 minutes on low flame.

• After 2 minutes, the tomatoes will become soft. Now add 1 cup of water, and then add the brinjal to it.

• Mix it well, and let it cook on medium-high for just 1 minute.
• Add the crab, and mix everything.

• It looks like, the masala doesn’t coat on the crab, which is totally fine. Once the crab is cooked through, it shrinks and the masala will coat on the crab.

• Close the wok with a lid, and let it cook on medium-high for 10 minutes.
• Meanwhile, grind the coconut into a fine paste.
• After 10 minutes, when you open the lid, you can still find some water in it.

• At this stage, add the coconut paste to it, and mix it well.

• It will start to thicken, as soon as you add the coconut paste.

• Add pepper powder, and mix it.

• If you want gravy, you can turn off the flame immediately, or if you want it dry, let it cook for other 2 minutes.

• Add curry leaves, before you turn off the flame.

YUMMY AND DELICIOUS CRAB MASALA IS READY.

SERVE IT WITH HOT RICE OR PAROTTA OR ANY BREAKFAST.

VARIATIONS:

• You can adjust the spiciness, as per your taste.
• Adding brinjal is optional. You can avoid it, if you don’t like it.
• If you don’t have thalippu vadagam, just skip the tampering portion.
• You can also avoid coconut, if you don’t like it. The gravy will be little watery, if you don’t add coconut. The taste will, still be good, even if you don’t add coconut.

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CRAB MASALA

Recipe by foodpassion1513Course: crab, Non veg curry, NON VEG STARTER, non vegetarian, seafood

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

150

kcal

Crab masala is one of the most popular seafood dish, originated from South India. It is spicy, and goes really well with breakfast options like, idlis, dosas, idiyappam and aapam. It is a great combination with rice or parotta too.
Crab is one of my favourite seafood. When I was a kid, I hate crab, just because I don’t know, how to eat it. But now, removing the meat from the shell, and enjoying it, feels like a therapy.

Ingredients

• INGREDIENTS FOR CRAB MASALA:

• CRAB – 1 KG

• BRINJAL – 250 GMS

• ONION (MEDIUM SIZE) – 5 NOS

• TOMATO(MEDIUM SIZE) – 2 NOS

• CHILLY POWDER – 1 TBSP

• SALT – AS REQUIRED

• THALIPPU VADAGAM – 1/2 TBSP

• OIL – 2 TBSP

• COCONUT – 1/4 CUP ( BLENDED INTO FINE PASTE)

• PEPPER POWDER – 1/2 TSP

• CURRY LEAVES – 10 NOS

Directions

• HOW TO MAKE CRAB MASALA:
• Remove the shell, wash and clean the crab. You can add it as a whole, or you can cut the crab into two halves.
• In a wide wok/kadai, heat the oil, and add the thalippu vadagam. Let it fry in the oil.
• Then add the sliced onions, and fry them, until it turns translucent.
• After adding the onions, add salt to it. It will make the onions cook faster.
• Turn the flame to low, and add the chilly powder to it, and mix them well. Let it cook for 1 minutes.
• After 1 minute, add tomatoes, and let it cook for 2 minutes on low flame.
• After 2 minutes, the tomatoes will become soft. Now add 1 cup of water, and then add the brinjal to it.
• Mix it well, and let it cook on medium-high for just 1 minute.
• Add the crab, and mix everything.
• It looks like, the masala doesn’t coat on the crab, which is totally fine. Once the crab is cooked through, it shrinks and the masala will coat on the crab.
• Close the wok with a lid, and let it cook on medium-high for 10 minutes.
• Meanwhile, grind the coconut into a fine paste.
• After 10 minutes, when you open the lid, you can still find some water in it.
• At this stage, add the coconut paste to it, and mix it well.
• It will start to thicken, as soon as you add the coconut paste.
• Add pepper powder, and mix it.
• If you want gravy, you can turn off the flame immediately, or if you want it dry, let it cook for other 2 minutes.
• Add curry leaves, before you turn off the flame.
• YUMMY AND DELICIOUS CRAB MASALA IS READY.

Notes

• VARIATIONS:
  You can adjust the spiciness, as per your taste.
  Adding brinjal is optional. You can avoid it, if you don’t like it.
  If you don’t have thalippu vadagam, just skip the tampering portion.
  You can also avoid coconut, if you don’t like it. The gravy will be little watery, if you don’t add coconut. The taste will, still be good, even if you don’t add coconut.