Mangalorean Crab Sukka

Name: Mangalorean Crab Sukka
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 800 g crab (cleaned, cracked into pieces, shell-on); 1 cup coconut (fresh, grated); 2 pcs onion (medium, finely sliced); 1 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 8 pcs dried red chili (byadgi style preferred, stalks removed); 2 tbsp coriander seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder; 1 tbsp tamarind paste; 10 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 0.5 cup water (to loosen the masala); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

9/10

A coastal Karnataka favorite with fresh crab cooked in a dark, fragrant masala of coconut, red chilies, coriander, tamarind, and curry leaves. It turns rich, spicy, and slightly tangy with a clingy semi-dry finish.

PREP

25m

COOK

35m

SERVES

1 KATORI

386 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Clean and crack the crab.
Wash the crab well, remove the gills, and crack the claws and body slightly so the masala can get into the shell. Set aside in a bowl.
TIPAsk the fish seller to clean and crack the crab if you want to save time.
roast · ~7 min
Roast the spices and coconut.
1.Heat a dry pan over medium heat.
2.Roast coriander seeds, cumin seeds, black peppercorns, and dried red chili until aromatic and a shade darker, about 2 to 3 minutes.
3.Add grated coconut, ginger, and garlic and roast until the coconut turns light golden and smells nutty, about 3 to 4 minutes.
4.Take the mixture off the heat and cool slightly.
TIPKeep the heat medium so the coconut browns evenly without turning bitter.
mix · ~3 min
Grind the sukka masala.
Transfer the roasted mixture to a grinder with tamarind paste and a little water. Grind to a coarse, thick masala rather than a very smooth paste.
saute · ~10 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.
2.Add curry leaves and sliced onion, then cook until the onion turns soft and lightly golden, about 5 to 6 minutes.
3.Add chopped tomato and turmeric powder.
4.Cook until the tomato softens and blends into the onion, about 3 to 4 minutes.
simmer · ~17 min
Cook the crab with the masala.
1.Add the ground masala to the pan and cook for 2 minutes, stirring well.
2.Add the crab, salt, and water, then mix to coat every piece with masala.
3.Cover and cook on medium-low heat until the crab turns bright and is cooked through, about 12 to 15 minutes.
4.Open the pan and cook a few more minutes until the masala thickens and clings to the crab in a semi-dry coating.
TIPDo not add too much water; crab sukka should stay moist but not gravy-like.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Mangalorean Crab Sukka hot with neer dosa, boiled rice, or soft pav to catch all the masala.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Crack the claws and thicker shell sections well so the roasted coconut masala seeps into the crab as it cooks.
2
Roast the coconut only to light golden; deep brown coconut can make the sukka taste bitter.
3
Grind the masala coarse and thick, not silky smooth, for the classic clingy sukka texture.
4
Use a wide pan rather than a deep pot so excess moisture evaporates and the masala dries onto the shells.
5
Stop cooking the crab as soon as the shell turns bright and the meat is just done; overcooking makes it stringy.
6
If making ahead, cook the masala base first and add crab only when reheating so the seafood stays tender.

RECIPE VARIATIONS