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Goan Crab Masala
4.9 from 141 votes

Goan Crab Masala

Goan Crab Masala is a spiced crab curry featuring a paste made from roasted whole spices and coconut, cooked with cabbage, onions, ginger, garlic, and traditional Indian spices. The dish is simmered until the crab is tender and infused with the savory, aromatic sauce, then garnished with fresh coriander.

Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
Servings: 4 servings
Course: Main Course
Cuisine: Indian

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:
    Cup of Yum
  1. Clean the crabs. If the crab is big, cut them into 2 pieces to make eating easier.
  2. Heat a pan and dry roast all the spices under the list for masala.
  3. Dry fry the coconut and red chilis on a medium heat till the coconut turns brown. Let cool for a while.
  4. When cooled, grind the coconut with all the roasted spices, adding little water, to make a smooth paste.
  5. Heat the oil in a pan, add onion and sauté.
  6. When the onions become brown, add the crushed garlic and ginger, then sauté for a few minutes.
  7. Add the chili powder, turmeric powder, and garam masala to the pan and stir for a few minutes on a low heat.
  8. Add the chopped tomatoes and mix well. Cook until the oil separates.
  9. Put in the grated coconut masala paste and enough water for a consistency like gravy.
  10. Put the crabs into the gravy and salt.
  11. Boil for 12-15 mins on a low heat.
  12. When cooked, add chopped cilantro leaves and switch off the heat.
  13. The Goan crab curry is ready to serve. It tastes great with rice, chapathi, appams, and bread. Enjoy the sweet, yummy taste.