How to make Crab Sukhe -

Crabs cooked with onions, ginger, garlic and malvani masala - a lip smacking dish .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Crabs (केकड़े), Coconut (नारियल)

Cuisine : Goan

Course : Main Course Seafood

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Crab Sukhe

Crab Sukhe Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Crab Sukhe Recipe

  • Crabs 4 medium

  • Coconut

  • Tamarind 1 lemon si

  • Oil 4 tablespoons

  • Onions sliced 3 medium

  • Ginger sliced 1 inch piece

  • Garlic sliced 12-16

  • Coconut 1 1/2 cups

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 6-7

  • Turmeric powder 1/2 teaspoon

  • Malvani masala 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Clean crabs and wash thoroughly.

Step 2

Detach and crack the claws. Cut each crab into two pieces. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.

Step 3

Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. Remove from heat and cool. Add a little water and grind in to a thick paste.

Step 4

Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves.

Step 5

Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt.

Step 6

Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.

Step 7

Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick.

Step 8

Serve hot garnished with fresh coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.