indianMediumnon vegetariangluten freedairy freelow carb

Crab Masala

Name: Crab Masala
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 800 g crab (cleaned, shell cracked into medium pieces); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 1 inch ginger (finely crushed); 6 pcs garlic (cloves, finely crushed); 2 pcs green chili (slit); 0.25 cup coconut (fresh, grated); 1 tsp coriander powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 pinch black pepper (freshly crushed); 1 pinch garam masala; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.5/5(87)

TASTE SCORE

9/10

Sweet, delicate crab meat coated in a bold onion-tomato masala with ginger, garlic, and warm spices. This coastal Indian favorite is rich, messy, and deeply satisfying with rice, neer dosa, or soft chapati.

PREP

25m

COOK

30m

SERVES

1 KATORI

309 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Clean and season the crab.
1.Rinse the crab pieces well and drain thoroughly.
2.Crack the claws and thicker shell pieces slightly so the masala can get in.
3.Rub the crab with turmeric powder and 1 pinch of the salt.
4.Set aside for 10 minutes while you prepare the masala base.
TIPCracking the shell lightly helps the crab cook evenly and absorb more flavor.
mix · ~2 min
Make a quick coconut masala.
Grind the grated coconut with a little of the water into a coarse paste. Keep it slightly textured for a rustic finish.
saute · ~8 min
Cook the onions and whole spices.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and curry leaves and let them sizzle for 20 to 30 seconds.
3.Add the chopped onions and sauté until light golden, about 6 to 7 minutes.
4.Add green chili, ginger, and garlic and cook until the raw smell fades, about 1 minute.
TIPUse a wide pan so the crab sits in a single layer and cooks gently without breaking up.
saute · ~7 min
Build the masala base.
1.Add the tomatoes and the remaining salt.
2.Cook until the tomatoes soften and turn pulpy, about 5 to 6 minutes.
3.Stir in coriander powder, red chili powder, black pepper, and garam masala.
4.Cook for 1 minute, stirring often so the spices do not scorch.
simmer · ~12 min
Add the crab and simmer gently.
1.Add the crab pieces to the pan and coat them well in the masala.
2.Pour in the coconut paste and remaining water.
3.Mix gently, cover, and simmer on low heat until the crab turns bright and cooks through, about 10 to 12 minutes.
4.Open the lid once or twice and stir carefully so the masala does not catch at the bottom.
TIPDo not overcook the crab or the meat will turn stringy and lose its sweetness.
garnish · ~2 min
Finish with lemon juice and coriander leaves.
Turn off the heat and drizzle in the lemon juice. Sprinkle chopped coriander leaves over the top and let the masala sit for 2 minutes before serving.
serve
Serve the crab masala hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Crack the claws and thicker shell pieces well so the masala seeps inside instead of just coating the surface.
2
Cook the onions only to light golden; very dark onions can overpower the crab’s natural sweetness.
3
Keep the coconut paste slightly coarse for a coastal-style texture that clings better to the shell pieces.
4
Use a wide pan and arrange the crab in a mostly single layer so it cooks evenly without breaking apart.
5
Simmer on low once the crab goes in; vigorous boiling can toughen the meat and split the masala.
6
Add the lemon juice only after switching off the heat so its brightness stays fresh.
7
This dish tastes even better after resting 5 to 10 minutes, which helps the crab absorb the onion-tomato masala.