How to make Mangalorean Crab Curry - SK Khazana -

Crabs cooked in a typical Mangalorean coconut masala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium crabs, Fresh coconut (ताज़ा नारियल)

Cuisine : Karnataka

Course : Main Course Seafood

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For more recipes related to Mangalorean Crab Curry - SK Khazana checkout Singaporean Chilli Crab - SK Khazana. You can also find more Main Course Seafood recipes like Honey Garlic Prawns-SK Khazana Tariyal Machhi Pan Seared Fish with Soy Sauce Prawns in Sambal Sauce with Citrusy Sticky Rice

Mangalorean Crab Curry - SK Khazana

Mangalorean Crab Curry - SK Khazana Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mangalorean Crab Curry - SK Khazana Recipe

  • Medium crabs claws separated and cleaned 4

  • Fresh coconut scraped 1 cup

  • Medium onions finely chopped 4

  • Dried red chillies 3-4

  • Coriander seeds 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Garlic cloves 5-6

  • Turmeric powder 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Black peppercorns 10-12

  • Oil 2-3 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 12-16

  • Salt to taste

  • Tamarind pulp 2 1/2 tablespoons

  • Coconut milk 3/4 cup

  • Fresh coriander sprigs a few for garnish

Method

Step 1

Blend together coconut, half the onions, red chillies, coriander seeds, cumin seeds, garlic, turmeric powder, fenugreek seeds and peppercorns with sufficient water to a smooth paste.

Step 2

Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves and remaining onions and sauté till onions turn golden brown.

Step 3

Add the prepared paste and stir. Add salt, mix well, cover and cook till the oil separates.

Step 4

Add crabs with claws, stir, cover and cook for 2-3 minutes or till fully done. Add tamarind pulp and mix well. Add coconut milk, mix well and cook till the mixture comes to a boil.

Step 5

Garnish with coriander sprig and serve hot.

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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 www.sanjeevkapoor.com 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.