This Spicy Crab is a South Indian style crab delicacy with a medley of aromatic spices with creamy rich texture from coconut, cashew nut & poppy seeds. Making this spicy crab will definitely bring in the South Indian aromatic flavors right into your kitchen. This spicy crab goes well with piping hot steam rice, rotis and tiffin item like dosas and Idlis.
This spicy crab curry is all time family favourite. Monsoon comes and this spicy crab is a definitely yes for us. It’s so soothing to have this hot and spicy delicious in such weather. Also, crabs are one of the home remedies for bad cold.
The best feeling for a seafood lover is getting hold of some really fresh seafood.
This is the first crab recipe I made for my husband after getting married to him. All of us liked it and especially my hubby, that he keep asking me to make this whenever we get hold of good fresh crabs from the fish monger.
We all know that eating crabs needs a lot of patience and ample time in hand. To break the shell and suck out the flesh is time consuming but it is definitely worth it. It is a dish that one needs to sit and eat at leisure. The crab meat is succulent, soft and mildly sweet. The gravy is spicy but the mild sweetness from the crab and the creamy rich taste from the coconut, cashewnut and poppy seeds makes it mild and smooth.
This spicy crab is ridiculously delicious and absolutely flavorful. It is incredibly easy to make, makes a great weekend lunch or dinner. If you love carb and loved to have spicy food you can try this and I’m sure you will love it.
There are many versions of Indian style crab curry or crab masala. Region wise the recipe and preparation varies and comes in different variations, each version is unique in itself. Mostly crab are made either fried, dry masala or semi-gravy form, basically it doesn’t have more gravy to the curry.
Since crab is one of my family favourite seafood, I make them often and try to make variations by experimenting with spice and flavors.
For Variations Please Check the Below Crab Recipes From My Blog.
I have made this nandu kulambu semi-gravy type. This dish is not a completely dry dish. It has a thick masala like semi-gravy. One can make it in dry version as well as semi-gravy or curry version.
I hope you will love to try this recipe if you are a crab lover. Please do try and if not also do share your thoughts about the recipe with me here.
Seafood Recipes You Might Love To Try
● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Prawn 65
● Easy Pan Fried Fish
● Easy Fish Fry
● Restaurant Style Fish Fingers
● Fish With Bamboo Shoot
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Let’s move on to the recipe and learn how to make spicy crab masala at the comfort of your home with step by step pictorial instructions along with recipe video.
I made a simple recipe video of spicy crab masala for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
SPICY CRAB MASALA RECIPE VIDEO
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients to make spicy crab masala:
5 Crabs approx 700 gms
3 tbsps Coconut oil
1 tsp fennel seeds
1 tsp Cumin seeds
1 tsp Peppercorns
2 onion large sliced
1 tbsp ginger garlic paste
2 tomatoes chopped
1 tsp turmeric powder
1 tsp Coriander powder
1 tbsp Chilli powder
2 tbsp grated coconut
2 tbsps poppy seeds
6 whole cashewnuts
1 small cinnamon stick
1 bay leaf
Water as required
Salt to taste
1 sprig fried curry leaves
Step by step pictorial instructions to make spicy crab masala:
Heat 2 tbsps coconut oil, add fennel seeds, cumin seeds, peppercorns and saute for a min.
Add sliced onions and saute for 2 mins.
Add ginger garlic paste and saute for a min.
Add chopped tomatoes and saute till it turns soft and mushy.
Add turmeric powder, chilli powder, coriander powder, salt to taste, mix well and saute for a min.
Add ¼ cup water, cover the pan and cook for 1-2 mins.
Let the masala cool down, add them to a grinder cup, add grated coconut, poppy seeds, cashewnuts and grind them into a smooth paste.
Heat 1 tbsp coconut oil, add cardamom, cloves, cinnamon and bay leaf and saute for a min.
Add the paste, stir continously and cook for 2 mins.
Add 1-1½ cups water, stir well blending the masalas well with water.
Add the cleaned Crabs and mix well.
Bring it to a boil, cover the pan and cook for about 10-15 mins. Adjust the gravy consistency as per your requirement.
Garnish with fried curry leaves and take off the heat.
● Coconut oil can be substituted with any other oil.
● For authentic flavor and taste it is recommended to use coconut oil if you can source.
● Adjust the spice level as per your preference.
● Poppy can be opt out if is not available.
● You can increase the quantity of grated coconut.
● Try using fresh coconut grated instead of desiccated.
Well, if you make this spicy crab masala, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.