Peethala Iguru

Name: Peethala Iguru
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: andhra
Ingredients: 800 g crab (cleaned, cut into medium pieces with shell); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (peeled); 8 pcs garlic (cloves, peeled); 3 pcs green chili (slit); 10 pcs curry leaves; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper (freshly crushed); 0.5 tsp salt; 0.75 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(27)

TASTE SCORE

8/10

A rustic Andhra-style crab curry with a thick, clingy masala that coats every piece beautifully. Fresh crab is simmered with onion, tomato, ginger, garlic, and warm spices until the gravy turns rich, spicy, and deeply savory.

PREP

25m

COOK

35m

SERVES

1 KATORI

291 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Clean the crab and prep the masala ingredients.
1.Wash the crab pieces well and lightly crack the claws if needed so the masala can get in.
2.Finely chop the onions and tomatoes.
3.Crush the ginger and garlic to a coarse paste.
4.Slit the green chilies and keep the curry leaves and coriander leaves ready.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves and cook for a few seconds until fragrant.
TIPKeep the heat medium so the seeds crackle without burning.
saute · ~8 min
Cook the onion base.
1.Add chopped onions and green chilies.
2.Cook until the onions turn soft and light golden.
3.Add the crushed ginger and garlic and sauté until the raw smell fades.
saute · ~7 min
Build the masala.
1.Add chopped tomatoes and mix well.
2.Stir in turmeric powder, red chili powder, coriander powder, black pepper, garam masala, and salt.
3.Cook until the tomatoes break down and the masala looks thick and glossy.
TIPMash the tomatoes with the spoon as they soften to get a thicker iguru-style gravy.
saute · ~5 min
Coat the crab in the masala.
Add the cleaned crab pieces and toss well so every piece is coated in the onion-tomato masala. Cook for 4 to 5 minutes, stirring gently so the shell pieces do not break too much.
simmer · ~15 min
Simmer until the crab is cooked.
Pour in water, mix, and cover the pan. Simmer on medium-low heat until the crab turns bright orange-red and the gravy reduces to a thick coating consistency.
TIPDo not add too much water; Peethala Iguru should stay thick, not runny.
garnish · ~3 min
Finish with coriander leaves.
Open the pan, cook uncovered for 2 to 3 minutes if needed, then sprinkle coriander leaves on top and give the curry a gentle mix.
serve
Serve hot.
Serve Peethala Iguru hot with plain rice or chapati while the masala is still thick and clinging to the crab pieces.

PRO TIPS

What to keep in mind.

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

1
Lightly crack the claws before cooking so the spicy iguru masala seeps into the meat.
2
Use a wide kadai rather than a deep pot so the gravy reduces faster and coats the crab evenly.
3
Cook the onion-tomato masala until oil begins to separate; that is the cue the base is ready for the crab.
4
Stir gently after adding the crab so the shell pieces stay intact and the flesh does not shred.
5
If the gravy looks watery at the end, simmer uncovered for a few extra minutes to get the classic thick iguru finish.
6
This curry tastes even better after a short rest, once the crab absorbs the peppery onion-tomato masala.
7
Refrigerate leftovers within 2 hours and reheat gently just until hot to avoid overcooking the crab.