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A fiery and aromatic dry crab curry from the coastal region of Mangalore. Succulent crab pieces are coated in a freshly ground masala of roasted coconut and spices, creating an unforgettable seafood experience.
For 4 servings
Prepare the Sukka Masala
Sauté the Aromatics
Cook the Crab
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A fiery and aromatic dry crab curry from the coastal region of Mangalore. Succulent crab pieces are coated in a freshly ground masala of roasted coconut and spices, creating an unforgettable seafood experience.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 504.81 calories per serving with 48.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Finish the Sukka
Garnish and Serve
Replace the crab with 500g of large, deveined prawns. Reduce the final cooking time to 5-7 minutes, as prawns cook much faster.
Substitute the crab with 500g of button or cremini mushrooms, halved or quartered. Sauté the mushrooms until they release their water and start to brown before adding the masala.
Use 750g of bone-in, curry-cut chicken pieces. Brown the chicken after sautéing the onions, then add the masala and cook for 20-25 minutes until the chicken is tender.
Crab is an excellent source of high-quality, lean protein essential for muscle building and repair. It is also rich in omega-3 fatty acids, which support heart health and cognitive function.
The blend of spices like turmeric, black pepper, and coriander contains powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system and fight cellular damage.
This dish provides important minerals from the crab, such as selenium, zinc, and copper. These are vital for thyroid function, immune response, and the formation of red blood cells.
A single serving of Mangalorean Crab Sukka contains approximately 400-450 calories. The exact number can vary based on the size of the crab and the amount of coconut and oil used.
Yes, it can be a healthy dish. Crab is a great source of lean protein, omega-3 fatty acids, and essential minerals. The spices used have anti-inflammatory benefits. However, it is rich due to the use of coconut and coconut oil, so it should be enjoyed in moderation as part of a balanced diet.
While fresh crab is highly recommended for the best flavor and texture, you can use good-quality frozen crab. Make sure to thaw it completely in the refrigerator overnight before you start cooking.
Byadagi chillies are known for their deep red color and mild heat, making them perfect for giving the dish its signature vibrant hue. Guntur chillies are much hotter and are used to provide the fiery spice level characteristic of this dish.
If the masala is too watery, simply continue to cook it on medium heat with the lid off. This will allow the excess moisture to evaporate, and the masala will thicken and cling to the crab pieces as intended.
Crab Sukka is traditionally served with soft, paper-thin Neer Dosas. It also pairs wonderfully with steamed rice, Sannas (steamed rice cakes), or even simple chapatis.