Mangalore-Style Crab Sukka

Subsequent time you have got stay crabs at the marketplace, deliver domestic and make this Mangalore-style Crab Sukka Recipe – a area of expertise from an Indian coastal city from the nation of Karnataka. you'll love the earthy flavours from mixing entire spices with sparkling coconut and a whole lot of crabs. Serve with roti or rice for the appropriate seafood meal.

Eating seafood comes evidently to us Goans. kids are uncovered to cleansing and eating shellfish at honestly younger a while, nearly a part of developing up. I still remember cleansing prawns from their shells and deveining them was a ordinary extraordinary-activity for my sister and that i. Crabs then again, had been a bit greater complex. Dad might convey again stay sparkling crabs from the marketplace, we’d watch mum clean and prep them (as humanely as feasible) and we’d be bursting with excitement to eat them. We’d sit down on the dinner desk and pa would clean and put the scrumptious crab meat on to our plates, till i used to be old sufficient to control to do it myself.


  • 6 crabs (cleaned and cut into pieces)
  • 1/4 tsp turmeric powder
  • 2 cups coconut fresh grated
  • 1 onion large (finely sliced)
  • 4 whole red kashmiri chillies
  • 3 whole long red chillies
  • 5 - 6 cloves garlic
  • 1.5 cups water
  • 1.5 inches ginger
  • 1 tsp tamarind paste
  • 3/4 tsp coriander seeds
  • 3/4 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1.5 tbsps vegetable oil
  • 2 sticks curry leaves
  • 1 tbsp coriander leaves (finely chopped)
  • salt (to taste)

  1. as soon as the crabs are cleaned and reduce into pieces, marinate with salt and turmeric powder, set aside for about 20-30minutes.
  2. In a mixer grinder, upload all of the complete chillies, garlic, ginger, coriander and cumin seeds. mixture into a coarse paste with some water (just enough to mix). as soon as blended nicely, upload in the fresh grated coconut and the tamarind paste however best blitz for about five seconds in order that the coconut is still hard.
  3. In a pan heat oil. add the finely sliced onions and fry until softened. add the floor spice and coconut paste and cook dinner for a few minutes on medium to low flame, stirring frequently.
  4. add the crabs along with warm water and cover to cook. This need to take about 10-15 minutes. flavor and alter salt if necessary.
  5. In a separate pan, prepare the tadka. heat some oil, upload the mustard seeds and allow them to splutter. add the curry leaves and toss in immediately into the crabs masala.
  6. Garnish with finely chopped coriander leaves and serve straight away.

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