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A fiery and aromatic crab curry from the coastal regions of Maharashtra. Tender crab cooked in a rich, spicy gravy made with roasted coconut and a blend of traditional spices. Best enjoyed with steamed rice or bhakri.
For 4 servings
Prepare the masala paste
Make the curry base
A fiery and aromatic crab curry from the coastal regions of Maharashtra. Tender crab cooked in a rich, spicy gravy made with roasted coconut and a blend of traditional spices. Best enjoyed with steamed rice or bhakri.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 773.92 calories per serving with 60.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the masala and add spices
Cook the crabs
Simmer the curry
Garnish and serve
Use a store-bought Malvani or fish curry masala paste to skip the roasting and grinding step.
Reduce the oil to 2 tablespoons and use fresh coconut instead of dry for a lighter gravy.
Use frozen crabs if fresh ones are expensive or unavailable. Ensure they are thawed properly before cooking.
To make it milder, reduce red chili powder to 1/2 tsp, omit black peppercorns, and add 1/2 cup of coconut milk at the end for a creamier, less spicy gravy.
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