A fiery and aromatic crab curry from the coastal regions of Maharashtra. Tender crab cooked in a rich, spicy gravy made with roasted coconut and a blend of traditional spices. Best enjoyed with steamed rice or bhakri.
Prep25 min
Cook35 min
Servings4
Serving size: 1 serving
457cal
48gprotein
13gcarbs
24g
Ingredients
1 kg crabs (about 4-5 medium-sized, cleaned and cut)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Aromatic Kurlya Masala with fluffy sanna – a soul-satisfying, protein-packed comfort food.
This konkani dish is perfect for breakfast. With 904.43 calories and 54.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
tomato
(medium, finely chopped)
0.5 tsp turmeric powder
1.5 tsp red chili powder (adjust to your spice preference)
1.5 tsp coriander powder
1 tsp garam masala (or Malvani masala for authentic taste)
4 pcs kokum (or 1 tbsp tamarind pulp)
1.5 tsp salt
2 cup hot water (for gravy)
3 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Prepare the masala paste
Heat 1 tablespoon of oil in a pan. Add the sliced onion and sauté until it turns golden brown.
Add the grated coconut and roast on low heat until it's fragrant and light brown, about 5-7 minutes. Be careful not to burn it.
Add the cloves, cinnamon stick, and black peppercorns. Roast for another minute.
Turn off the heat and let the mixture cool completely.
Transfer the cooled mixture to a grinder jar. Add the chopped ginger and garlic.
Grind to a smooth paste, adding a little water if needed.
2
Make the curry base
Heat the remaining 3 tablespoons of oil in a large pot or kadai over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the chopped tomato and cook until it becomes soft and mushy, about 4-5 minutes.
3
Cook the masala and add spices
Add the ground masala paste to the pot. Sauté for 7-8 minutes, stirring frequently, until the paste cooks well and oil starts to separate from the sides.
Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for one minute until the raw smell of the spices disappears.
4
Cook the crabs
Add the cleaned crab pieces to the pot. Gently toss to coat them evenly with the masala.
Cook for 2-3 minutes, allowing the crabs to absorb the flavors.
5
Simmer the curry
Pour in 2 cups of hot water, add the salt and kokum pieces. Stir gently.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and simmer for 10-12 minutes, or until the crabs are cooked through. The shells will turn bright orange-red.
Check for seasoning and adjust salt if needed.
6
Garnish and serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice, bhakri (rice flour flatbread), or chapati.
Servings4
Serving size: 1 serving
448cal
7gprotein
76gcarbs
12gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
