Kanyakumari Crab Masala

 

Who doesn't love crab? Me! 🙋‍♀😂. Reason being i don't have patient or passion to crack open the crab shell. Somehow, i find the process quite messy and i'm not into it. Anyhow, my family loves crab and i'm bound to cook for them out of love 😍. Usually, my cooking crab session will always be on weekends as all family members gather for a good Sunday lunch.

We prefer both mud and blue crabs, for this recepi i use blue crab as that's what available in my market. Mud crab goes well with the same recepi and do double up the measurement according to your amount of crab. This recepi can be easily double up to yield a fabulous crab masala dish.

My family love this Kanyakumari crab masala to every bit. I served with steamed white rice and a side. It's spicy,coconuty and burst with flavour. 

Ingredients

500g blue crab,cleaned

1 tsp turmeric powder

1 tbsp fennel seeds

3 cardamom pods

1"inch cinnamon stick

4 pcs cloves

1 tbsp chilly powder

1 tbsp coriander powder

1 bay leaf

1/3 tsp black pepper powder

1 tbsp ginger garlic paste

2 onions,chopped

2 tomatoes,chopped

1 sprig curry leaves

2 tbsp chopped coriander leaves

Salt to taste

3 tbsp coconut oil

To Grind

4 green chillies

1/2 cup freshly grated coconut

1 sprig curry leaves

1 tbsp fennel seeds

Methods

In a grinder, grind coconut,fennel seeds,curry leaves and green chillies to a fine paste. Keep aside.

Heat oil in the pan and saute cardamom,bay leaf,fennel seeds and cinnamon stick. Add the onion and saute till translucent.

Add the ginger garlic paste and saute for 30 seconds. Add the chopped tomatoes and cook covered with lid till the tomatoes turns mushy.

Add the pepper powder,red chilly powder,turmeric powder amd coriander powder. Stir and cook till oil separates from the masala. 

Add the cleaned crab and stir till the masala coat well with the crab. Cover with lid and cook cook 5 miniutes.

Add the ground coconut paste mixture and salt. Stir well. Cover with lid and cool for another 5 minutes.

Once the crab are done. Swith off the heat and sprinkle with chopped coriander leaves.

Serve with hot rice.