Photograph of the finished Crab masala

India · Cua xào masala tiêu

Crab masala

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 1 kg
  • Photograph of Shallots Shallots 2
  • Photograph of Tomato Tomato 4
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Shredded coconut Shredded coconut 120 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 12 g
  • Photograph of Curry leaves Curry leaves 40 leaves
  • Photograph of Ginger Ginger 32 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the crab, cut the shell in half, and gently crack the claws to allow the spices to penetrate the meat.
  2. 2 Roast the grated coconut with pepper for 4 minutes, then coarsely grind it into a dry masala paste.
  3. 3 Sauté shallots and ginger for 6 minutes, then add tomatoes and chili powder and cook for another 6 minutes until thickened.
  4. 4 Add the crab to the pan, coat it with sauce, add 80 ml of water, and cover for 12 minutes; use less water so the crab releases its own sweet juices.
  5. 5 Sprinkle with coconut masala sauce, peppercorns, and curry leaves, stir-fry for 4 minutes until the sauce coats the crab shells.
Start cooking