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Succulent crab pieces simmered in a rich, aromatic South Indian masala. This coastal delicacy features a spicy and tangy gravy made with coconut milk, perfect for mopping up with rice or appam.
For 4 servings
Prepare the Crab: Thoroughly wash the cleaned crab pieces. Optionally, marinate them with a pinch of turmeric powder and salt for 15-20 minutes. This helps to season the crab meat from within.
Start the Masala Base: Heat coconut oil in a large, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the fennel seeds and curry leaves, and sauté for about 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chillies, and continue to sauté for another 2 minutes until the raw aroma disappears.
Cook Tomatoes and Spices: Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides. Now, add all the dry spice powders: turmeric, red chilli, coriander, and black pepper. Stir well and cook for 1 minute until aromatic.
Build the Gravy: Mix the tamarind paste in 1/4 cup of warm water to create tamarind water. Pour this into the pan along with 1 cup of plain water and salt. Stir everything together and bring the gravy to a rolling boil.
Cook the Crab: Gently place the crab pieces into the boiling gravy. Mix carefully to ensure all pieces are coated with the masala. Cover the pan, reduce the heat to medium-low, and let it simmer for 10-12 minutes. The crab is cooked when the shells turn a bright orange-red color.
Succulent crab pieces simmered in a rich, aromatic South Indian masala. This coastal delicacy features a spicy and tangy gravy made with coconut milk, perfect for mopping up with rice or appam.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 540.49 calories per serving with 49.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Finish with Coconut Milk: Reduce the heat to the lowest setting. Pour in the thick coconut milk and sprinkle the garam masala. Stir gently to combine and let it simmer for just 2-3 minutes. Do not allow the gravy to boil vigorously after adding coconut milk, as it can curdle.
Garnish and Rest: Turn off the heat and garnish with freshly chopped coriander leaves. Cover the pan and let the curry rest for at least 15 minutes before serving. This allows the flavors to deepen and meld together. Serve hot with steamed rice, appam, or idiyappam.
For a different seafood curry, you can use large prawns or firm fish fillets (like kingfish or pomfret) instead of crab. Adjust the cooking time accordingly, as fish and prawns cook much faster.
For a Chettinad-style crab masala, create a paste of grated coconut, fennel seeds, poppy seeds, and a few cashews, and add it along with the coconut milk for a thicker, more aromatic gravy.
To make a milder version, reduce the red chilli powder to 1/2 teaspoon and deseed the green chillies before slitting them.
Crab is a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Packed with omega-3 fatty acids, crab meat supports cognitive function, improves memory, and may help reduce the risk of age-related mental decline.
The spices used in the masala, such as turmeric, ginger, and black pepper, contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Crab is a good source of minerals like selenium and zinc, which play a crucial role in supporting a healthy immune system and protecting the body from oxidative stress.
A typical serving of Crab Masala (around 320g) contains approximately 380-450 calories, primarily depending on the amount of coconut milk and oil used in the preparation.
Yes, it can be a very healthy dish. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and copper. The spices used, such as turmeric and ginger, have anti-inflammatory properties. To keep it healthier, use coconut oil in moderation.
While fresh crab is highly recommended for the best flavor and texture, you can use good-quality frozen crab. Ensure it is fully thawed in the refrigerator before use and be careful not to overcook it, as frozen crab can become tough more quickly.
Crab Masala pairs wonderfully with steamed rice (especially Kerala Matta rice), appam (lacy rice pancakes), idiyappam (string hoppers), or even soft chapatis to soak up the delicious gravy.
To clean a fresh crab, first stun it by placing it in an ice slurry or freezer for 15-20 minutes. Then, turn it upside down and pull off the triangular flap (apron). Pry open the top shell from the back. Remove the gills (feathery parts) and the internal organs. Rinse the body and shell thoroughly under cold running water. You can then cut the body into halves or quarters.
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