Kurli Masala

Name: Kurli Masala
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 800 g crab (kurli, cleaned and cut into pieces); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 0.75 cup fresh coconut (grated); 8 pcs garlic (cloves); 1 inch ginger (roughly chopped); 4 pcs dry red chili; 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder; 0.5 tsp red chili powder; 3 pcs kokum; 2 tbsp oil; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(47)

TASTE SCORE

9/10

Kurli Masala is a coastal seafood curry made with crab cooked in a spiced onion and coconut masala. The gravy is bold, aromatic, and lightly tangy, making it especially good with steamed rice or bhakri.

PREP

25m

COOK

30m

SERVES

1 KATORI

367 cal

SERVINGS

METHOD · 9 STEPS

prep · ~8 min
Clean and prepare the crab.
1.Wash the crab pieces well under running water.
2.Lightly crush the claws so the masala can get in while cooking.
3.Drain and keep the crab ready near the stove.
roast · ~5 min
Roast the masala ingredients.
1.Heat a pan on medium heat and dry roast the grated coconut until lightly golden.
2.Add dry red chili, coriander seeds, cumin seeds, and black peppercorns.
3.Roast for 1 to 2 minutes more until fragrant, then turn off the heat.
TIPKeep the heat medium so the coconut browns evenly and does not taste bitter.
mix · ~3 min
Grind the masala.
Add the roasted coconut mixture, garlic, ginger, and a little water to a grinder. Blend to a smooth, thick masala paste.
saute · ~11 min
Cook the onion and tomato base.
1.Heat oil in a kadai over medium heat.
2.Add sliced onion and cook until soft and light golden, about 5 to 6 minutes.
3.Add chopped tomato and cook until it turns soft and pulpy, about 4 minutes.
4.Add turmeric powder and red chili powder and mix well.
saute · ~5 min
Cook the ground masala.
Add the ground coconut masala to the kadai and cook for 4 to 5 minutes, stirring often, until the raw smell fades and the oil begins to show at the edges.
boil · ~5 min
Add the crab and gravy ingredients.
1.Add the crab pieces to the masala and coat them well.
2.Add salt, kokum, and water.
3.Mix gently and bring the curry to a boil.
simmer · ~15 min
Simmer until the crab is cooked.
Cover and cook on medium-low heat for 12 to 15 minutes, stirring once or twice gently, until the crab turns bright and is cooked through and the gravy thickens slightly.
TIPDo not overcook the crab or the meat will tighten and lose its sweetness.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or bhakri.

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 lightly before cooking so the coconut masala and kokum gravy can seep into the shell.
2
Roast the coconut only to light golden; deep browning can make the curry taste bitter.
3
Grind the roasted coconut masala as smooth as possible for a fuller, silkier gravy.
4
Cook the ground masala until oil shows at the edges; that is the cue the raw coconut-garlic taste is gone.
5
Add kokum after the masala is cooked, not during roasting, so its sourness stays bright.
6
Simmer the crab just until the shells turn bright and the meat is done; overcooking makes it tough.
7
This curry tastes even better after a short rest, so let it sit 10 minutes before serving.