This spicy crab masala adds vibrancy to your dinner table with all flavorful Indian spices – the ultimate seafood in the comfort of your home!
When I was growing up with my parents, seafood was only restricted to prawns. I never ate home-cooked crabs which have been cooked in my own house.
But I did ate home-cooked crabs at a neighbors’ house and fell in love with it instantly. I am not sure why my mum was so apprehensive about cooking crabs in her own kitchen even though she also liked to eat it.
I agree that they do not look good and I think that was her primary reason to not cook it on her own; but I can get away with that especially when I know the final outcome is going to be wonderful!
I cooked this crab in the Indian way with a usual curry sauce. I feel that garlic goes incredibly well with seafood, so the quantity of garlic I used might seem a little too much for you.
Though it’s perfect for me, you can reduce the quantity as per your liking. Eating crabs this way might seem a bit uncomfortable to some of you, but trust me, it’s utter fun!
I was already into crabs and thankfully my better half liked it too! And you know what the coincidence is? His mum also never made crab at home!
- Crab – 2, medium size, cleaned and chopped
- Onion -2, large, grated
- Garlic – 10 to 12 cloves
- Ginger – 2 inch piece
- Cinnamon stick – 2 inch
- Black peppercorn – 8 to 10
- Cloves – 4 to 6
- Turmeric powder – ¼ tsp
- Coriander powder – 2 tsp
- Kashmiri red chilli powder – 2 tsp
- Garam masala – 1 tsp
- Oil – 4 tbsp
- Salt to taste
- Lemon wedges - 1 or 2
- Heat 2 tablespoons of oil in a heavy bottomed pan. Smear the chopped crabs with pinch of turmeric and half a teaspoon of salt and fry them in the hot oil for 5 minutes. Set aside.
- Add the remaining oil into the same pan.
- Temper the oil with cinnamon sticks, peppercorn and cloves. Let these whole spices infuse the oil for couple of minutes under low heat else the spices will burn.
- Next tip in the grated onion and fry till golden brown.
- Make a smooth paste of the ginger and garlic. Add this paste to the pan and fry with the onion.
- When the onion mixture is nicely fried and brown all over, add the powdered spices – turmeric, coriander, red chilli and garam masala. Sprinkle a splash of water and sauté the spices on high heat till the oil starts separating from them.
- Add the fried crab pieces and stir well so that they are coated well with the spices. If the spices stick to the pan, keep adding splashes of water to deglaze the pan.
- When the crabs are well sautéed with the spices, add 2 cups of water and bring it to boil.
- Season with salt and cook covered for 5 to 8 minutes or until the crabs are all well-cooked.
- Once done, reduce the gravy to your desired consistency and check the seasoning.
- Remove from heat, squeeze some lemon juice and serve hot with plain white rice.
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