Crab pepper masala is a delicous and finger licking good preparation of crab that is bursting with whole lot of flavor and taste. Pepper crab is super easy to prepare with minimum basic pantry staples and turns out extremely flavorful. Serve this Chettinad crab fry or nandu varuval as a appetizer/starter or as a side dish with steamed rice.
If you’re cooking crab for the first time and looking for a recipe than you are in the right place. This recipe is super simple to make, I bet you can never go wrong with this recipe! You are going to love this one.
Pepper crab is super comforting, spicy dish that will warm you from the inside out. It is rich in pepper and said that the heat from the pepper gives a good relief for those suffering from cold, sore throat and nasal congestion. A spicy crab pepper masala, feels good on the palate, particularly when one is suffering from viral fever and sickness.
The key spice for the crab pepper masala are very simple and easily available ingredients like black peppercorns, fennels seeds, cumin seeds, coriander powder, garam masala powder and turmeric powder.
Making crab pepper masala can’t be easier or more delicious than this recipe. The crab is perfectly cooked, tender and juicy and so flavorful. The freshly ground pepper gives you an earthy, nutty and mesmerizing taste with the right punch of heat.
Crab dishes is a delicacy in my family and is cooked often at home for dinner or for get-together and parties. This is a spicy recipe which my family is very fond of and I used to serve it quite often. Here are some of the different variants of crab dishes which I cook often for family and friends. Crab Masala, Indian Style Crab Curry, Nandu Kulambu
So make this easy and delicious crab pepper fry recipe whenever you have guests at home. They sure are going to be impressed. Do let me know your thoughts about the recipe in the comments below. I would love to hear from you!
WHY YOU WILL LOVE THIS CRAB PEPPER MASALA:
● easy and quick
● simple and straightforward recipe
● basic ingredients
● pack with flavors
● delicious and lip-smacking
● can serve as starter and side dish
● ready under 20 minutes
● tender and juicy
● versatile recipe as the ingredients can be adjusted as per availability or preference.
TIPS TO MAKE THE BEST CRAB PEPPER MASALA/NANDU VARUVAL:
Crab: You do not need specific types of crab for this preparation. You can use any crab of your choice here. Fresh crab has more flavor which gives better outcome. I recommend for blue crabs which are meaty and is generally considered to be the best tasting crab.
Peppercorns: The dominant spice in this recipe is peppercorns. Use pounded peppercorns rather than stire bought pepper powder. You may reduce the amount of pepper a bit or use as per your preference.
Achieve the perfect flavor: Crack the crab legs or cut slits onto them so that the masala seeps into them for more flavourful and juicy crabs.
Fennel seeds: This is one humble and important ingredient in pepper masala recipe which pairs extremely well and enchances the flavor and taste of the dish.
Oil: I have used sunflower oil, sesame oil or coconut oil are the best optional oil for this recipe.
Ginger Garlic: I have used fresh ginger and garlic and pounded them in mortar and pestle. This gives you extra-ordinary flavors.
Coconut: Adding fresh coconut to the pepper masala works like magic and it helps in enhancing the juicy sweet taste of the crab meat and balancing all the flavors.
Grind the onion and tomato: You can grind the onion and tomato in mixie or blender. This gives a fine texture to the dish.
INGREDIENTS YOU WILL NEED TO MAKE PEPPER CRAB
This section explains what all ingredients is used in making the crab pepper masala, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
Crab – The recipe uses blue crab which is sea water crab. You can use any variety crab but I use either blue crab or ever three dotted crab for making crab dishes as these are easily available to me.
Peppercorns – The recipe uses black peppercorns which are coarsely pounded in mortar and pestle. Recommend using freshly pounded pepper instead of store bought pepper powder for added flavor and taste.
Oil – I used sunflower oil. You can use other refund oil or sesame oil or even coconut oil.
Cumin seeds & Fennel seeds – These two spice are an important factor in crab pepper recipe especially fennel seeds.
Dry red chilly – I prefer using dry red chillies instead of chilly powder for the recipe.
Curry leaves – Adding curry leaves enchances the flavor and taste more of pepper crab.
Onion – The recipe uses the regular onion. You can also use shallots which is even better.
Tomato – I have finely chopped the tomatoes, you can use freshly pureed tomatoes.
Ginger Garlic – The recipe uses freshly ground ginger garlic. They are coarsely pounded in mortar and pestle. You conf use the store bought ginger garlic paste or homemade paste.
Coconut – The recipe uses toasted freshly grated coconut. You can use freshly grated coconut. Adding coconut is optional, you can skip it but adding fresh coconut to the pepper masala works like magic and it helps in enhancing the juicy sweet taste of the crab meat and balancing all the flavours.
Spice Masala Powder – Turmeric powder, coriander powder and garam masala powder are used in the recipe.
Water – The recipe uses minimum water just to cook the crab as it is a thick masala base dish.
Salt – Salt as per taste
HOW TO MAKE CRAB PEPPER MASALA
This section shows how to make crab pepper masala with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below
I made a simple recipe video of this delicious pepper crab recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Crab Pepper Masala Video Tutorial
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Here is a step by step pictorial instructions to make crab pepper masala:
To begin making the crab pepper masala recipe, clean and wash crab well. I kept them as whole. You can cut then into pieces or into two.
In a frying pan add in oil and allow to heat up.
Add in the cumin seeds and fennel seeds. Allow to crackle.
Add in the dry red chillies and curry leaves. Saute for 2-3 seconds.
Add in the chopped onions and saute until onions turn translucent.
Add in the turmeric powder, coriander powder, salt and mix well.
Add in the ground ginger garlic and saute for 1 minute.
Add in chopped tomatoes and saute until the tomatoes turn soft and mushy.
Add in the coconut and 2 tablespoon coarsely ground black peppercorns and mix well.
Add in the crab, stir and mix well to coat all the crab pieces well with the spice masala.
Cover the pan with lid and cook over medium heat for about 5 minutes stirring in between.
Add in water and garam masala powder. Give a quick stir. Cover and cook further for about 5 minutes.
Add in the remaining 1 tablespoon ground peppercorns and few curry leaves.
Stir well and cook on high heat for about 2-3 minutes or until the moisture is evaporated completely and you get a nice thick masala base.
Your crab pepper masala is ready. You can garnish with chopped coriander leaves and serve.
NOTES:
● You can use any crabs of your choice for this recipe.
● Black pepper is the dominant ingredient here so use generously.
● Do not overcook the crab, they will turn dry and rubbery.
● Use freshly ground peppercorns rather than store bought pepper powder.
● Coconut is optional but highly recommend using it.
● You can use sesame oil or coconut oil for the recipe.
RECIPR CARD
Crab Pepper Masala ( Pepper Crab)
Equipment
- Frying pan
- mortar and pestle
- Spatula
Ingredients
- 1 kg crab
- 2-3 tablespoon oil
- 3 tablespoon black peppercorns coarsely ground
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 4 whole dry red chilli (broken)
- 1 sprig curry
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- ½ teaspoon garam masala powder
- 1 tablespoon salt or as per taste
- 1 tablespoon ginger garlic freshly ground or paste
- 2 large onion chopped
- 2 medium tomato chopped
- ⅓ cup coconut grated (5-6 tablespoon)
Instructions
- To begin making the crab pepper masala recipe, clean and wash crab well. I kept them as whole. You can cut then into pieces or into two.
- In a frying pan add in oil and allow to heat up.
- Add in the cumin seeds and fennel seeds. Allow to crackle.
- Add in the dry red chillies and curry leaves. Saute for 2-3 seconds.
- Add in the chopped onions and saute until onions turn translucent.
- Add in the turmeric powder, coriander powder, salt and mix well.
- Add in the ground ginger garlic and saute for 1 minute.
- Add in chopped tomatoes and saute until the tomatoes turn soft and mushy.
- Add in the coconut and 2 tablespoon coarsely ground black peppercorns and mix well.
- Add in the crab, stir and mix well to coat all the crab pieces well with the spice masala.
- Cover the pan with lid and cook over medium heat for about 5 minutes stirring in between.
- Add in water and garam masala powder. Give a quick stir. Cover and cook further for about 5 minutes.
- Add in the remaining 1 tablespoon ground peppercorns and few curry leaves.
- Stir well and cook on high heat for about 2-3 minutes or until the moisture is evaporated completely and you get a nice thick masala base.
- Your crab pepper masala is ready. You can garnish with chopped coriander leaves and serve. Enjoy!
Video
Notes
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You can use any crabs of your choice for this recipe.
-
Black pepper is the dominant ingredient here so use generously.
-
Do not overcook the crab, they will turn dry and rubbery.
-
Use freshly ground peppercorns rather than store bought pepper powder.
-
Coconut is optional but highly recommend using it.
-
You can use sesame oil or coconut oil for the recipe.
SERVING AND STORAGE SUGGESTIONS
This crab pepper masala can be served with rice, idli, dosa, appam or chapati. You can also serve this as a appetizer/starter as it is or with your favourite drink.
Any leftover can be reheated and once cool can be stored in refrigerator for upto 2-3 days.
Well, if you make this crab pepper masala recipe 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.
Happy Cooking!
Love Akum
