Goan Crab Masala
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
28 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Indian
Goan Crab Masala
Description
The recipe begins with cleaning and optionally cutting crab into manageable pieces. Whole spices including black pepper, fennel seeds, cinnamon, star anise, cardamom, cloves, mace, dried chilies, and freshly roasted coconut are ground into a smooth paste that forms the curry’s base. Sautéed onions with garlic and ginger provide depth of flavor.
Chili powder, turmeric, and garam masala add warmth and color, while chopped tomatoes cook down until the oil separates, signaling readiness for adding the spice paste and water to form a flavorful gravy. Crabs and salt are simmered gently in this sauce for about 12 to 15 minutes to meld flavors and cook the seafood thoroughly. Fresh coriander sprinkled at the end gives a fresh herbal finish.
This rich and hearty curry pairs well with steamed rice and highlights the robust coastal flavors of Goa.
Ingredients
Ingredients
- 1 tsp black pepper
- 1 tsp fennel seeds
- 1 piece cinnamon stick
- 1 piece star anise
- 2 cardamom
- 4-5 cloves
- 1 piece mace
- 40 g coconut
- 3-4 dried red chili
OTHER INGREDIENTS:
- 1/2 kg cabbage
- 1 onion chopped
- 1 tsp ginger crushed
- 1 tsp garlic crushed
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tomato chopped
- 3 tbsp neutral cooking oil generic cooking oil
- salt to taste
- Coriander leaves for garnishing
Instructions
How to Make Goan Crab Masala:
- Clean the crabs. If the crab is big, cut them into 2 pieces to make eating easier.
- Heat a pan and dry roast all the spices under the list for masala.
- Dry fry the coconut and red chilis on a medium heat till the coconut turns brown. Let cool for a while.
- When cooled, grind the coconut with all the roasted spices, adding little water, to make a smooth paste.
- Heat the oil in a pan, add onion and sauté.
- When the onions become brown, add the crushed garlic and ginger, then sauté for a few minutes.
- Add the chili powder, turmeric powder, and garam masala to the pan and stir for a few minutes on a low heat.
- Add the chopped tomatoes and mix well. Cook until the oil separates.
- Put in the grated coconut masala paste and enough water for a consistency like gravy.
- Put the crabs into the gravy and salt.
- Boil for 12-15 mins on a low heat.
- When cooked, add chopped cilantro leaves and switch off the heat.
- The Goan crab curry is ready to serve. It tastes great with rice, chapathi, appams, and bread. Enjoy the sweet, yummy taste.
User Reviews
Overall Rating
4.9
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