Loading...
Succulent crab pieces simmered in a fiery, aromatic coconut-based gravy. This Maharashtrian coastal classic, known as Khekdyache Kalvan, is a seafood lover's dream, best enjoyed with steamed rice or bhakri.
For 4 servings
Clean the crabs thoroughly. Scrub the shells under running water. Carefully remove the top shell (carapace) and the feathery gills. Cut each crab into 2 or 4 pieces, depending on size. Gently crack the large claws with the back of a heavy knife to allow the masala to penetrate.
Prepare the masala paste. In a dry pan over low-medium heat, roast the grated coconut until it turns fragrant and deep golden brown, about 4-5 minutes. Remove and set aside. In the same pan, add 1 tsp of oil and sauté the roughly sliced large onion until soft and golden, about 6-7 minutes. In the same pan, dry roast the coriander seeds, cumin seeds, and black peppercorns for 1-2 minutes until aromatic. In a grinder, combine the roasted coconut, sautéed onion, roasted spices, ginger, and garlic. Add a few tablespoons of water and grind to a very smooth paste.
Make the curry base. Heat the remaining oil in a large pot or kadai over medium heat. Add the finely chopped medium onion and sauté until golden brown, about 5-6 minutes. Add the ground masala paste and cook for 8-10 minutes, stirring frequently, until it becomes fragrant and oil begins to separate from the sides of the paste.
Add the spice powders and tomato. Stir in the turmeric powder, red chili powder, and Malvani masala, and cook for another minute. Add the tomato puree and cook until the mixture thickens and the raw smell of tomatoes disappears, about 5-7 minutes.
Cook the crabs. Add the cleaned crab pieces to the pot and gently mix to coat them well with the masala. Pour in 2 cups of hot water, add the tamarind paste and salt. Stir well. Bring the curry to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the crabs are cooked through and have turned a bright orange-red color. Avoid overcooking.
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
Succulent crab pieces simmered in a fiery, aromatic coconut-based gravy. This Maharashtrian coastal classic, known as Khekdyache Kalvan, is a seafood lover's dream, best enjoyed with steamed rice or bhakri.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 458.81 calories per serving with 48.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and serve. Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes to allow the flavors to meld. Serve hot with steamed rice or bhakri (rice flour flatbread).
For a creamier and richer gravy, substitute 1 cup of water with 1 cup of thick coconut milk. Add it towards the end of the cooking process and simmer gently to prevent it from splitting.
Replace the crab with firm tofu, paneer, or a mix of sturdy vegetables like potatoes, cauliflower, and green beans. Adjust cooking time accordingly.
This curry base works wonderfully with prawns, fish fillets (like kingfish or pomfret), or even clams. Adjust the cooking time as prawns and fish cook much faster than crab.
Crab is a fantastic source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Packed with Omega-3 fatty acids, crab meat helps support brain function, improve memory, and may reduce the risk of age-related cognitive decline.
The presence of minerals like selenium and zinc in crab, along with anti-inflammatory spices like turmeric and ginger, helps strengthen the immune system and protect the body against infections.
Crab is a good source of phosphorus, a mineral that is vital for the health and maintenance of bones and teeth.
A single serving of this Crab Curry contains approximately 450-500 calories, depending on the size of the crabs and the amount of oil used. It's a nutrient-dense main course.
Yes, it can be a healthy dish. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and copper. The spices used have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil and salt.
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 cleaning and cooking. The texture might be slightly softer than fresh crab.
Malvani masala is a special spice blend from the Malvan region of Maharashtra, known for its pungent and aromatic flavor. If you can't find it, you can use Goda masala or a good quality garam masala. You might need to add a little extra red chili powder to match the spice level.
To clean a crab, first scrub the outer shell under running water. Flip it over and pull off the triangular flap (apron). Then, firmly pull the top shell (carapace) away from the body. Remove the feathery gills (dead man's fingers) and the mandibles. Rinse the body cavity and cut the crab into halves or quarters.