Mangalorean Crab Sukka

Instructions

1. 1

   Prepare the Sukka Masala

   • In a dry pan over low-medium heat, add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Roast for 2-3 minutes until fragrant.
   • Add the Byadagi and Guntur red chillies and roast for another minute until they are crisp. Remove all spices and set aside to cool.
   • In the same pan, add the grated coconut and roast on low heat, stirring continuously for 8-10 minutes until it turns a deep golden brown. Be patient, as this step is crucial for the flavor. Let it cool completely.
   • Once cooled, add the roasted spices, roasted coconut, turmeric powder, and tamarind paste to a grinder. Grind to a coarse powder first, then add 2-3 tablespoons of water to form a thick, slightly grainy paste. Do not make it smooth.
2. 2

   Sauté the Aromatics

   • Heat coconut oil in a large, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • Add the chopped ginger, garlic, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
3. 3

   Cook the Crab

   • Add the cleaned crab pieces to the pan. Toss well to coat them with the onion mixture.
   • Sauté for 3-4 minutes, allowing the crab shells to turn a vibrant orange-pink color.
4. 4

   Combine and Finish the Sukka

   • Add the ground sukka masala paste, salt, and optional jaggery to the pan.
   • Gently mix everything, ensuring each piece of crab is thoroughly coated with the masala.
   • Pour in 1/4 cup of water, stir, and bring to a gentle simmer.
   • Cover the pan, reduce the heat to low, and let it cook for 12-15 minutes, or until the crab is cooked through. Stir occasionally to prevent the masala from sticking.
   • Uncover the pan and cook for another 2-3 minutes on medium heat until the masala becomes dry and clings to the crab pieces.
5. 5

   Garnish and Serve

   • Turn off the heat, garnish with freshly chopped coriander leaves.
   • Serve hot with Neer Dosa, steamed rice, or Sannas.