goanMediumnon vegetariangluten freedairy freelow carb

Crab Gassi

Name: Crab Gassi
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: goan
Ingredients: 800 g crab (cleaned, cut into large pieces, shell on); 1 cup coconut (fresh, grated); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 1 tbsp tamarind paste; 2 tbsp oil; 1 tsp cumin seeds; 1 tsp mustard seeds; 2 pcs curry leaves (sprigs); 0.5 tsp fenugreek seeds; 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 6 pcs dried red chili (byadgi or kashmiri, deseeded for less heat); 2 tbsp coriander seeds; 1 tsp whole black peppercorns; 1 pinch turmeric powder; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(28)

TASTE SCORE

9/10

A luscious, fiery Mangalorean crab curry with a deep coconut and roasted spice base. The sweet crab meat soaks up the tangy, rich gravy, making every bite a coastal feast. Serve with neer dosa or steamed rice.

PREP

25m

COOK

30m

SERVES

1 KATORI

384 cal

SERVINGS

METHOD · 8 STEPS

prep
Clean and prepare the crab.
Clean the crab thoroughly, remove the top shell and gills. Crack the claws slightly with the back of a knife. Cut the body into large pieces. Set aside.
roast · ~3 min
Dry roast the spices for the masala.
1.Heat a heavy-bottomed pan over medium heat. Add coriander seeds, cumin seeds, peppercorns, and fenugreek seeds.
2.Dry roast for 1-2 minutes until fragrant and lightly golden.
3.Add dried red chilies and roast for another 30 seconds. Transfer to a plate to cool.
TIPKeep the flame low — fenugreek burns fast and turns bitter.
roast · ~5 min
Roast the grated coconut.
1.In the same pan, add the grated coconut.
2.Stir continuously over low heat until it turns deep golden brown, about 3-4 minutes.
3.Add the ginger and garlic and sauté for 1 more minute. Let cool.
mix · ~4 min
Grind a smooth masala paste.
1.Transfer the roasted spices and coconut-ginger-garlic mix to a grinder.
2.Add tamarind paste and a splash of water (about 0.25 cup).
3.Grind to a very smooth, thick paste. The paste should be finely ground — not grainy.
TIPThe smoother the masala, the richer the Gassi. Grind for at least 4-5 minutes.
saute · ~12 min
Build the curry base.
1.Heat oil in a clay pot or deep pan over medium heat.
2.Add mustard seeds and cumin seeds. Let them splutter.
3.Add curry leaves and sliced onions. Sauté until the onions are deep golden brown, about 8-10 minutes.
4.Add chopped tomatoes and turmeric powder. Cook until tomatoes turn mushy and oil separates.
TIPCaramelizing the onions well is key. They should be dark brown for that signature rich Gassi flavor.
simmer · ~7 min
Simmer the ground masala.
1.Add the ground coconut-spice paste to the onion-tomato base.
2.Stir vigorously and cook for 5-6 minutes until the raw smell disappears and the masala darkens slightly.
3.Pour in 2 cups of water and season with salt. Mix well.
simmer · ~12 min
Add crab and cook until done.
1.Gently slide the crab pieces into the simmering gravy.
2.Cover and cook on low heat for 10-12 minutes, stirring once or twice very gently.
3.The gravy will thicken and the crab shells will turn bright red-orange.
TIPDo not stir too vigorously — the crab pieces are delicate and can break apart.
garnish
Finish and serve hot.
Garnish with fresh chopped coriander leaves. Serve immediately with neer dosa or plain steamed rice.
TIPCrab Gassi tastes even better the next day as the flavors deepen in the shell.