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A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
For 4 servings
Roast the Spices
Grind the Masala Paste
Prepare the Curry Base
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 428.32 calories per serving with 47.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Crab Curry
Garnish and Serve
This same masala base works wonderfully with prawns (Sungta Ambat) or even firm white fish like kingfish or pomfret.
To reduce the heat, omit the Guntur red chilies entirely and use only Byadgi chilies, which provide color with minimal spice.
For a richer, creamier gravy, you can add 1/4 cup of thick coconut milk at the end of cooking. Do not boil after adding it.
Crab is an excellent source of high-quality, lean protein, which is essential for muscle repair, immune function, and maintaining a healthy metabolism.
The curry is rich in spices like turmeric and black pepper. Curcumin in turmeric and piperine in pepper have potent anti-inflammatory effects that help combat inflammation in the body.
Crab meat provides beneficial omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
A single serving of Kurli Ambat (approximately 1 cup) contains around 450-550 calories. The exact count can vary based on the size of the crab and the amount of coconut used.
Yes, it can be part of a healthy diet. It's rich in protein and omega-3 fatty acids from the crab and contains anti-inflammatory spices. However, it is also high in saturated fat from 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. Make sure to thaw it completely in the refrigerator before cooking.
Kurli Ambat is traditionally served with Mangalorean specialties like Neer Dosa (lacy rice crepes), Sannas (steamed rice cakes), or simply with hot steamed rice to soak up the delicious gravy.
The primary source of heat is the Guntur red chilies. To make it milder, you can reduce their number or omit them completely. Byadgi chilies provide a vibrant red color with very little heat.
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