This Chettinad crab masala is aromatic, flavourful, comforting with the perfectly roasted spices that makes it wonderfully delicious also incredibly Easy to make!
- To roast and grind:
- 1 tbs oil
- 2 tbs Peppercorns
- 1 tbs fennel seeds
- 1 tsp cumin seeds
- 1 tbs coriander seeds
- 6 dry red chillies
- 1 onion
- 2 tomato
- To make crab curry:
- 1 tbs oil
- 1 curryleaves
- 1/2 kg crab
- 1 tsp fennel seeds
- 1 spring curry leaves
- 1 tbs ginger garlic paste
- Coriander leaves- 1 tsp
- Heat up oil add peppercorns, fennel seeds, cumin seeds, coriander seeds saute for a minute.
- Add dry red chillies, saute for a second.
- Add onions saute until the onions are translucent
- Add tomato and saute until the tomato turns mushy
- Once onion and tomato are well cooked, bring the mixture to room temperature and grind to a fine paste adding 1/4 cup of water. Keep aside until we use.
- Heat up some oil add the seasonings fennel seeds and curry leaves
- Add ginger garlic paste
- keep saute until the raw smell disappears.
- Now, add the ground onion tomato masala
- Keep stirring for 5 to 6 mins, if the gravy stick to the bottom of the pan adds 1/4 cup of water. (At this stage give a taste test add salt and pepper powder if needed.)
- Add crab pieces
- Thoroughly coat the crab pieces with masala
- Cover with the lid and cook the crab for 8 to 10 mins stirring occasionally
- The colour of the masala has become slightly darker and you can see a thin glaze of oil appears on sides of the pan. It’s time to turn off the heat.
- Sprinkle some handful of chopped coriander leaves and serve.
Tips to Make the Best Crab masala:
1.Gingelly oil: Using gingerly oil gives you the depth of flavours, however, you could swap to peanut oil or any vegetable oil
2.Crabs: Pick up the crabs that are fresh, you can suss out the smell to check the freshness of the crab.
3.Heat: You can reduce the amount of Heatness in this recipe as per your tastebud.
4.Freshly ground masala: Roasting the spices releases the aromatic flavour.
Make sure the spices are roasted to lightly golden brown, over-roasting might gives you a bitter taste.
- Category: gravy- nonveg, sidedishes
- Cuisine: chettinad, southindian