Mangalorean King Crab Masala

(6 servings)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
This spicy and sour recipe will have you drooling for more. I have been craving crab for a while and bought these amazing fresh king crab clumps/legs from Whole Foods the other day. Living in America it’s not too easy to find the Indian style crabs but king crabs are amazingly fleshy and easier to eat! I wanted to try making mangalorean crab recipes similar to what my mom and grand mom made and gave it a shot. It’s super simple and quick!

  • 4 climbs of king crab legs about 1.5 pounds
  • 12 curry leaves
  • 1 medium red onion thinly sliced
  • 1 1/2 tsp mustard seeds
  • 2 tbsp. Mustard oil
  • 1/2 cup fresh coriander or chives
  • Salt to taste
For masala 
  • 1  cup grated coconut (you can also use dessicated unsweetened coconut)
  • 8 dried kashmiri chilies with all seeds removed (can be substituted by 1 1/2 tablespoon paprika if you do not have Kashmiri chili’s )
  • 1 inch ginger
  • 2 large garlic cloves
  • 1/2 tsp cumin seeds toasted
  • 1/2 tsp coriander seeds toasted
  • 1 small marble sized tamarind
  • 1/4 tsp turmeric
Grind all ingredients for masala to a coarse paste. You may need to add a little water  to make it easier to blend. Set aside.
In a pan or wok heat the mustard oil on medium heat. Add in the curry leaves and mustard seeds till the seeds start to pop. Now add in the sliced onion and sauté till golden brown. Add in the ground paste and sauté on a low flame for about 3-5 minutes. The paste will turn a darker color and the oil will start to separate. Stir continuously to prevent burning of the paste.
Now add in the crab and mix well till the crab is coated with the paste . Add in a little water about half a cup to help mix more easily. Cover and cook for about 5 minutes. If you like more curry you can add a little more water and adjust. Adjust salt. I usually add salt towards the end as seafood crustaceans can sometimes add salt that’s inherent to them.
Serve topped with chives or coriander.

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