Crabs – its one of the favorite among sea food lovers. Today we shall prepare a wonderful dish with crab that is liked more by people in the UK. We are going to give a Kerala touch to our dish by including mango and coconut milk to our dish.
Ingredients
- Crab – 1kg
- Chilli powder – 1 tbsp
- Coriander powder – 1 tbsp
- Pepper powder – 1 tbsp
- Cumin powder – 1/2 tbsp
- Curry leaves – few
- Ginger garlic paste – 1 tbsp
- Green chilli – 5
- Oil – 50 g
- Onion – 1
- Salt – 3/4 tbsp
- Tomato – 1
- Turmeric powder – 1/2 tbsp
- Water – 100 ml
For Preparing Sauce:
- Raw Mango – 1
- Coconut Oil – 100 g
- Cumin – 1/4 tbsp
- Curry leaves – few
- Ginger – 3-inch piece
- Green chilli – 10
- Mustard seeds – 1/4 tbsp
- Turmeric powder – 1/2 tbsp
- Fenugreek seeds – 1/4 tbsp
- Salt – 1/4 tbsp
- Water – 50 ml
- Tomato – 250g
- Onion – 250g
- Coconut – Half
Things to be done before we start cooking
- Wash and clean the crab – then dry off the water from crab pieces.
- Onion – 1 (medium sized onion), peel the skin and chop to small pieces.
- Onion – 250 grams (3 medium sized onions) – peel the skin and chop them to small pieces (keep this separate).
- Green chilli – take 5 and cut into small pieces.
- Green chilli – 15 and chop to smaller pieces (keep this separate)
- Tomato – 1, wash and then chop it to small pieces.
- Tomato – 250g, chop into small pieces. Keep it separate.
- Ginger – 3-inch-long piece – peel the skin and chop it finely.
- Raw Mango – 1 (small sized) – chop finely.
- Take 100 grams of peeled ginger and 100 grams of garlic, grind them together in our mixy jar to obtain a paste – called the “Ginger-garlic” paste.
- Take half coconut – extract the coconut chips and grind it to obtain coconut milk.
Steps to Prepare
1 Take a 3-litre capacity pan. Place it on the burner and turn on the flame to HIGH MODE.
2 Pour in ground nut – 50 ml. Let it get hot.
3 Once the oil gets hot, turn the flame to LOW mode, then add the below to hot oil –
- Onion – 1 (chopped to small pieces)
- Curry leaves – few
Fry till onion turns soft (don’t let it turn brown).
4 Then add –
- Ginger-Garlic paste – 1 tablespoon
- Green chilli – 5 (Chopped to small pieces)
- Turmeric powder – 1/2 tbsp
- Chilli powder – 1 tbsp
- Cumin powder – 1/2 tbsp
- Coriander powder – 1/2 tbsp
Stir well to mix all the contents.
5 Now let’s add the below –
- Salt – 3/4 tbsp
- Tomato – 1 (chopped to small pieces)
- Water – 100ml and stir well
6 Start adding the crab pieces to the pan with masala and water. Stir well for 10 seconds.
7 Close the pan with a lid – let the contents get cooked in LOW FLAME for the next 15 minutes.
8 After 15 minutes, open the lid, stir a little.
Then add Pepper powder – 1 tablespoon. Stir well for 30 seconds.
If we prefer, we can serve the dry crab masala after step 8, it will be good.
But we are going to prepare a sauce and pour it on the crab masala & make it tastier – from step 9.
9 Remove the pan with crab – place it on a side table.
Take another fresh pan – pour in 100 grams coconut oil – turn flame – let the oil get hot.
10 Once oil gets hot, turn flame to LOW MODE, then add the below 3 to the hot coconut oil –
- Mustard seeds – 1/4 tbsp
- Cumin – 1/4 tbsp
- Fenugreek seeds – 1/4 tbsp
Stir well till mustards crack.
11 Now, let’s add the finely chopped onion (250 gm of onion – chopped) and pour 2 tbsp of water and stir for 90 seconds or till onions turn soft (water is added to make onions softer).
12 Add
- curry leaves – few and stir little.
- Green chilli – 15 (chopped finely) – stir little.
- Ginger – 3-inch-long piece (chopped finely)
Stir well for the next 5 minutes.
13 Add the 250 grams of chopped tomatoes and stir a little.
14 Add the chopped raw mango pieces and stir well.
Then add the below and stir –
- Turmeric powder – 1/2 tbsp
- Salt – 1/4 tbsp
- Water – 50 ml
Close the pan with a lid – let the contents get cooked in LOW FLAME MODE for the next 10 minutes.
15 After 10 minutes, remove the lid, pour in the thick coconut milk. Stir well.
Let the contents to get hot in medium flame – check for smoke to rise up from pan. Once we see smoke lightly coming up – we can turn off the flame.
How to Serve –
Take a plate, place the masala crabs, then pour the sauce all over it and taste it.
