Crab Masala Maharashtrian Recipe: A Spicy Delight from the Coastal Cuisines
The combination of freshly ground spices, aromatic ingredients, and succulent crab makes this dish a true culinary treasure. The gravy is rich, full of flavors, and complemented perfectly by the sweetness and tenderness of the crab.
Ingredients
- 6 to 7 whole fresh crabs cleaned,cut, legs and claws detached
- 2 to 3 tbsp Red Malvani Masala powder or EI Bottle Masala
- Lemon wedges for serving
- Salt to taste
- 3 to 4 tbsp Oil for cooking
For the Masala Paste
- 1 cup dried coconut
- 2 medium onions sliced
- 1 tbsp coriander seeds
- 1 tbsp sesame seeds
- 10 to 12 cloves garlic
- Whole spices 1" cinnamon, 4 cloves & 1/2 tsp peppercorns
- 1 medium tomato sliced
- Fresh coriander leaves
- 2 green chilies
Instructions
- Clean and wash the fresh crabs thoroughly. Remove the top shell and discard the gills. Break the crabs into halves or quarters, depending on their size. Set aside.
- Transfer the legs of the crab into a blender jar and blend them to get a thick puree. Strain and set aside.
- Heat oil in a pan over medium heat. Add the dried coconut and sliced onions and sauté until golden brown.
- Add ginger, garlic, coriander seeds, sesame seeds, and tomato. Turn off the heat.
- Allow the masala to cool and blend into a smooth yet slightly coarse paste, with coriander leaves and green chillies
- Now, heat oil in a large pot. When the oil is hot add the ground masala paste and saute for 2 minutes. Add approx 300 ml water to make the needed gravy. Also, add salt and the puree of the crab legs. Mix well to combine with the masala.
- Add the crab pieces to the masala and coat them evenly with the spice mixture.
- Reduce the heat to low, and let the crab cook for about 10-15 minutes. Stir occasionally to ensure even cooking.
- Once the crab is cooked and the masala has thickened, garnish with coriander leaves and turn off the heat
- Serve hot with steamed rice or Rotis. Don't forget to serve with some lemon wedgesb
Notes
- Adjust spices to suit your taste.
- Clean the crabs thoroughly under running water.
- Use gloves and pinchers while handling crabs to avoid pinches
- Use EI Bottle Masala instead of Malvani Masala. Use red Chilli powder and garam masala powder if you don't have both.