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A fiery and aromatic coastal delicacy from Maharashtra. Tender crab cooked in a rich, spicy gravy made with roasted coconut and a special blend of spices. Best enjoyed with steamed rice or bhakri.
For 4 servings
Marinate the Crab
Prepare the 'Vatan' (Roast Masala Ingredients)
Grind the Masala Paste
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A fiery and aromatic coastal delicacy from Maharashtra. Tender crab cooked in a rich, spicy gravy made with roasted coconut and a special blend of spices. Best enjoyed with steamed rice or bhakri.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 509.33 calories per serving with 49.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Sauté the Masalas
Cook the Crab and Simmer
Garnish and Serve
Add 1/2 cup of thick coconut milk in the last 5 minutes of simmering for a richer, milder gravy.
Use fresh grated coconut instead of dry coconut. The roasting time will be longer to remove moisture and achieve the brown color.
Add 2-3 slit green chilies along with the tomatoes for an extra kick of spice.
Substitute tamarind pulp with 4-5 pieces of dried kokum for a distinct tangy flavor common in coastal cuisine. Add it along with the hot water.
Crab meat is packed with high-quality protein, which is essential for building and repairing muscles, tissues, and cells in the body.
Crab is a fantastic source of selenium, a powerful antioxidant that helps boost the immune system and protect cells from damage.
Containing Omega-3 fatty acids, crab meat contributes to brain health, improving memory and protecting against cognitive decline.
The curry is flavored with spices like turmeric, ginger, and garlic, which are well-known for their natural anti-inflammatory and antioxidant properties.
To clean a crab, first, stun it by placing it in the freezer for 15-20 minutes. Then, turn it upside down and pull off the triangular flap (apron). Pry open the top shell from the back. Remove the feathery gills ('dead man's fingers') and the internal organs. Rinse the body and shell thoroughly under cold running water. You can then cut the body into halves or quarters.
Yes, you can use frozen crab. Make sure to thaw it completely in the refrigerator before marinating. While fresh crab offers the best flavor and texture, good quality frozen crab is a convenient alternative.
Malvani masala has a unique flavor profile. If you can't find it, the best substitute is Goda masala. You may need to add a little extra red chili powder to match the heat. Alternatively, a mix of garam masala, coriander powder, and red chili powder can be used in a pinch, though the taste will be different.
It can be part of a healthy diet in moderation. Crab is a great source of lean protein, vitamins, and minerals like selenium and omega-3 fatty acids. The spices used also have health benefits. However, the curry contains oil and coconut, so portion control is key if you are monitoring fat and calorie intake.
A single serving (approximately 1 cup or 280g) of Maharashtrian Crab Curry contains an estimated 350-450 calories. The exact number can vary based on the amount of oil used and the fat content of the coconut.
To make it less spicy, reduce the amount of red chili powder and Malvani masala. You can also skip the black peppercorns. To make it spicier, increase the red chili powder or add a few slit green chilies when you sauté the tomatoes.