Lunch

Crab Masala

Turn your party a successful one by serving this unique Crab Masala, shared in Chef Deena’s Kitchen. This crab masala is sure to enthrall and attract the attendees of the party.

Based on traditions, customs, culture and religious practices, there is a great influence created when it comes to food. Tamilnadu is known for spicy curries and yummy delicacies, where each and every recipe has its own identity and distinctive taste. In Chef Deena Kitchen, the procedure of preparing Crab Masala is elaborated stepwise with images. This recipe will always hold a special place in my heart because my mother shared it with me.

In this preparation, onion and tomatoes are sauteed and ground into a paste. When this paste is added to crab and cooked, the dish acquires a subtle sweet taste and remains spicy as well.

Serving
- 4 servings
Cooking Time
- 45 mins
Difficulty
- Intermediate

Ingredients:

1 Kg
Crab
3 No's
Onion
4 1/2 No's
Tomato
6 to 8 No's
Garlic
20 Grams
Ginger
5 to 6 No's
Green Chilli
1/2 Tbsp
Fennel Seeds
1/4 Tsp
Turmeric powder
2 1/2 to 3 Tsp
Kuzhambu Powder
1 Tsp
Ginger Garlic Paste
As Required
Curry Leaves
As Required
Coriander Leaves
To Taste
Salt
For Cooking
Gingelly Oil

Directions:

1
Heat gingelly oil in a pan, then add Fennel seeds, Garlic, and Ginger.
2
Two of the three onions should be added to the tempering at this point, while the third will be used later. Followed by Onions, add Green Chillies, Curry Leaves and saute.
3
When the Onions are sauteed up to 40%, add roughly chopped Tomatoes (2 Tomatoes), Coriander leaves, Salt and saute. After sautéing the mixture, remove it from the heat and set aside to cool at room temperature.
4
Transfer the sauteed ingredients to a mixer jar, pour necessary amount of water and blend it to a fine paste.
5
The next step is to thoroughly clean the crab by trimming the leg's corner and discarding the egg in the center.
6
Add the cleaned crabs to an earthenware dish. Add the prepared paste, required amount of Salt, Turmeric powder, and 2 to 2 ½ tsp of Kuzhambu powder. Pour required amount of water, mix well and keep it aside.
7
Heat Gingelly oil in a pan, add Fennel seeds, crushed Ginger, Curry leaves, Onion, Green chilli, and sauté well.
8
Saute onions until they turn translucent and golden-brown, then add ginger-garlic paste. When the raw smell of ginger-garlic paste disappears, add chopped tomatoes.
9
When the Onions and Tomatoes gets sauteed, add the prepared crab masala and combine thoroughly. Add lavish amount of Coriander leaves and cook the crab with the masala and tempering for a minimum of 20-25 minutes in medium flame until it get dried.
10
As it gets cooked, the colour of the masala changes slightly. In this stage, cover the masala using a lid and cook for 10 minutes.
11
Upon opening, the masala thickens, and after removing the lid, cook the mixture until it turns dry.
12
The delicious, super-spicy, mouth-watering Nandu/Crab Masala is now ready to enjoy.