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A fiery and aromatic Andhra-style crab curry. Tender crab is simmered in a thick, spicy masala made with onions, tomatoes, coconut, and a blend of traditional spices. A true coastal delicacy.
For 4 servings
Prepare the Crab
Create the Masala Base
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A fiery and aromatic Andhra-style crab curry. Tender crab is simmered in a thick, spicy masala made with onions, tomatoes, coconut, and a blend of traditional spices. A true coastal delicacy.
This andhra recipe takes 65 minutes to prepare and yields 4 servings. At 455.44 calories per serving with 48.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Crab Curry
Garnish and Serve
This same 'iguru' masala base works wonderfully with large prawns (Royyala Iguru) or even chicken pieces.
For a thinner gravy, known as 'Pulusu', add an extra cup of water and a bit more tamarind paste. Simmer until the raw tamarind smell disappears.
For a more complex flavor, dry roast 1 tablespoon of poppy seeds (khus khus) and 1 tablespoon of desiccated coconut, then grind them into a fine paste and add it along with the spice powders.
Crab meat is a high-quality, lean protein source, essential for building and repairing tissues, muscle development, and overall body function.
The dish contains selenium from crab and antioxidants from spices like turmeric and garlic, which help strengthen the immune system and protect the body from cellular damage.
Crab is a good source of omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and improve overall cardiovascular health.
Spices like turmeric (containing curcumin) and ginger have potent natural anti-inflammatory properties that can help reduce inflammation in the body.
Peethala Iguru can be a healthy dish in moderation. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and selenium. However, the gravy contains oil and can be high in sodium. To make it healthier, you can reduce the amount of oil and salt used.
A single serving of Peethala Iguru (approximately 450g) contains around 450-550 calories. This is an estimate and can vary based on the size of the crabs, the amount of oil used, and the serving size.
Start by scrubbing the crabs under running water. Break off the claws and crack them. Lift the top shell, remove and discard the gills and innards. Cut the body into halves or quarters and rinse all pieces thoroughly before cooking.
While fresh crab is highly recommended for the best flavor and texture, you can use good-quality frozen crab. Thaw it completely in the refrigerator before use and ensure it is well-drained to avoid a watery curry.
This curry pairs best with hot steamed white rice, which soaks up the thick, flavorful gravy. It also goes well with Indian flatbreads like roti or chapati.
The heat in this dish comes from red chili powder and green chilies. To make it milder, reduce the quantity of red chili powder and de-seed the green chilies before adding them.