Crab Sukka - SK Khazana

This is a popular dish from coastal Maharashtra – spicy and bursting with flavor This is a Sanjeev Kapoor exclusive recipe.

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Crab Sukka - SK Khazana

Main Ingredients Crabs, Turmeric powder
Cuisine Maharashtrian,Indian
Course Main Course Seafood
Prep Time 21-25 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Crab Sukka - SK Khazana

  • 2 medium Crabs cleaned
  • 1/2 teaspoon Turmeric powder
  • 1/2 tablespoon Red chilli powder
  • to taste Salt
  • 2-3 Kokum petals
  • 4 tablespoons Oil
  • 1 medium Onion chopped
  • for garnish Fresh coriander sprigs
  • Spice paste
  • 2 1/2 tablespoons Oil
  • 3 medium Onions chopped
  • 1 inch Cinnamon
  • 8-10 Black peppercorns
  • 2 Green cardamoms
  • 3 tablespoons Coriander seeds
  • 1 Star anise
  • 1 tablespoon Fennel seeds (saunf)
  • 1 Stone flower (dagad phool)
  • 1/2 tablespoon Poppy seed paste (khuskhus)
  • 1/2 cup Dried coconut ( khopra) grated


  1. To make the spice paste, heat 1 tbsp oil in a non-stick pan, add sliced onions and sauté till golden brown. Transfer into a bowl.
  2. Heat 1 tbsp oil in the same non-stick pan, add cinnamon, black peppercorns and green cardamom pods, mix and sauté till fragrant. Transfer into the same bowl.
  3. Heat remaining ½ tbsp oil in the same pan, add coriander seeds, star anise, fennel seeds and stone flower, mix and saute till fragrant. Add poppy seeds, mix and sauté for 1 minute. Transfer into the same bowl.
  4. Heat the same non-stick pan, add dried coconut and sauté till golden brown and transfer into the same bowl.
  5. Put all these sautéed ingredients into a blender jar, add sufficient water and blend into a smooth paste.
  6. Take crabs in another bowl, add turmeric powder, red chilli powder, salt and kokum and mix well. .
  7. Heat oil in a non-stick deep pan, add onion and sauté till translucent. Add crabs, mix well and saute for 2 minutes. Add 2 cups water, mix well, cover and cook till crabs are half cooked.
  8. Add the ground paste, rinse the mixer jar with 1 cup water and add to the crabs. Mix well, cover and cook till the crab are completely cooked and the gravy thickened.
  9. Transfer into a serving bowl, garnish with coriander sprigs and serve hot.