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A fiery and tangy crab curry from the coastal region of Mangalore. Succulent crabs are simmered in a rich, aromatic gravy made from freshly roasted spices and creamy coconut, perfect with steamed rice or neer dosa.
For 4 servings
Prepare the crabs: Clean the crabs thoroughly under running water. Cut them into two or four pieces depending on their size. Gently crack the claws with a pestle or the back of a heavy knife so the masala can seep in. Set aside.
Roast the spices: In a pan over low heat, dry roast the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds for 2-3 minutes until they become fragrant. Be careful not to burn them. Remove from pan and set aside.
Grind the masala paste: In the same pan, add 1 tsp of coconut oil and sauté the small, roughly chopped onion and garlic cloves until they turn light brown. In a blender, combine the roasted spices, sautéed onion-garlic mixture, grated coconut, turmeric powder, and tamarind paste. Add about half a cup of water and grind to a very smooth, fine paste.
Prepare the curry base: Heat the remaining coconut oil in a large, heavy-bottomed pan or kadai over medium heat. Add the finely chopped medium onion and sauté until golden brown, about 5-6 minutes. Add the ginger-garlic paste, slit green chillies, and curry leaves. Sauté for another minute until the raw aroma disappears.
Cook the masala: Add the chopped tomato and cook until it becomes soft and mushy, about 4-5 minutes. Now, add the ground gassi masala paste to the pan. Sauté for 8-10 minutes on low-medium heat, stirring occasionally, until the masala is well-cooked and oil begins to separate from the sides.
Simmer the curry: Pour in 2 cups of water and add salt. Mix well and bring the gravy to a rolling boil. Carefully add the prepared crab pieces to the boiling gravy. Stir gently to coat them with the masala.
A fiery and tangy crab curry from the coastal region of Mangalore. Succulent crabs are simmered in a rich, aromatic gravy made from freshly roasted spices and creamy coconut, perfect with steamed rice or neer dosa.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 487.58 calories per serving with 48.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the crabs and serve: Cover the pan and cook for 12-15 minutes on medium heat, or until the crabs turn a bright orange-red color and are cooked through. Stir in the jaggery (if using) to balance the flavors. Garnish with freshly chopped coriander leaves and serve hot.
This gassi masala works wonderfully with prawns, fish (like kingfish or pomfret), or even chicken.
For a vegetarian alternative, use mushrooms, cauliflower florets, or a mix of vegetables like potatoes and carrots instead of crab.
For a richer, creamier gravy, you can add 1/2 cup of thick coconut milk towards the end of the cooking process. Do not boil after adding it.
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Crabs provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as boosting brain function.
The curry features spices like turmeric, black pepper, and coriander, which contain powerful antioxidants and have natural anti-inflammatory properties that can help combat oxidative stress.
A single serving of Crab Gassi contains approximately 390-420 calories, depending on the size of the crabs and the amount of coconut used. It's a nutrient-dense main course.
Yes, it can be part of a healthy diet. Crab is an excellent source of lean protein and omega-3 fatty acids. The spices offer anti-inflammatory benefits. However, it is rich due to the coconut, so it should be consumed in moderation.
While fresh crab is highly recommended for the best flavor and texture, you can use good-quality frozen crab. Thaw it completely in the refrigerator before cleaning and cooking.
Crab Gassi is traditionally served with Mangalorean specialties like Neer Dosa (lacy rice crepes), Sannas (steamed rice cakes), or Pundi (rice dumplings). It also pairs beautifully with plain steamed rice or roti.
To reduce the heat, decrease the number of Guntur red chillies or omit them entirely. You can rely on the Byadgi chillies for color and mild flavor. Also, you can skip the green chillies.
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