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A fiery and aromatic crab curry from the coastal regions of Maharashtra. Tender crab is simmered in a rich, spicy gravy made with freshly roasted coconut, onions, and a special blend of spices. A true seafood lover's delight, perfect with hot bhakri or steamed rice.
For 4 servings
Prepare the Roasted Coconut Masala Paste
Create the Curry Base
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A fiery and aromatic crab curry from the coastal regions of Maharashtra. Tender crab is simmered in a rich, spicy gravy made with freshly roasted coconut, onions, and a special blend of spices. A true seafood lover's delight, perfect with hot bhakri or steamed rice.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 528.81 calories per serving with 49.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Crabs in the Masala
Garnish and Serve
Add one medium potato, peeled and cubed, along with the tomatoes. The potatoes will absorb the delicious gravy.
Add 2-3 slit green chilies when you sauté the tomatoes for an extra layer of heat.
Substitute Goda masala with Goan seafood masala and add a small piece of kokum instead of tamarind for a different coastal flavor.
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This curry provides beneficial omega-3s from the crab, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Crab is a great source of minerals like selenium and zinc, which play a vital role in supporting the body's immune system and protecting cells from damage.
The recipe uses spices like turmeric, ginger, and garlic, which are renowned for their natural anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
A typical serving of Kurli Masala contains approximately 350-400 calories, depending on the size of the crabs and the amount of oil used. It's a nutritious main course, rich in protein.
Yes, it can be a healthy dish. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and selenium. The use of fresh spices like turmeric and ginger adds anti-inflammatory benefits. However, it contains coconut and oil, so it should be consumed in moderation as part of a balanced diet.
While fresh, live crabs offer the best flavor and texture, you can use good-quality frozen crabs. Thaw them completely in the refrigerator before use and ensure they are cleaned well. You may need to adjust the cooking time slightly.
If you can't find Goda Masala or Malvani Masala, you can use a good quality Garam Masala as a substitute. The flavor profile will be slightly different but still delicious. For a closer match, you can add a pinch of star anise powder and stone flower (dagad phool) to your garam masala.
The crabs are fully cooked when their shells turn a vibrant orange-red color. The meat inside will become opaque and white. Be careful not to overcook them, as the meat can become tough and rubbery. A cooking time of 15-20 minutes in the simmering gravy is usually sufficient.
Yes, seafood curries often taste even better the next day as the flavors have more time to meld. You can prepare it a day in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop until hot, without boiling it for too long.