Crab
Large, fresh sea crabs packed with sweet, succulent claw meat. Ideal for rich, slow-simmered curries and spicy coastal masala dishes.
Best Paired Recipe
Fiery Crab Sukka / Masala
Prep time: 20 minsCook time: 25 minsServes: 3
Ingredients
| ☐ | 3 large Crabs (cleaned, cracked, and halved) |
| ☐ | 2 large onions (finely chopped) |
| ☐ | 1 cup grated coconut (roasted till golden brown) |
| ☐ | 1 tbsp ginger-garlic paste |
| ☐ | Spices: 1 tbsp red chili powder, 1 tbsp coriander powder, ½ tsp turmeric, 1 tsp garam masala |
| ☐ | 3 tbsp oil, salt to taste, curry leaves |
Method
| 1 | Grind the roasted coconut with a little water to form a smooth paste. |
| 2 | Heat oil in a deep pot, add curry leaves and chopped onions. Sauté until dark golden. Add ginger-garlic paste and cook for 1 minute. |
| 3 | Add spices, salt, and the roasted coconut paste; cook until oil separates. |
| 4 | Toss in the cleaned crab pieces and coat thoroughly with masala. |
| 5 | Add 1 cup of water, cover with a tight lid, and simmer on medium-low heat for 15–20 minutes until the shells turn bright orange and the meat is tender. |
