Crab Masala
An authentic non-vegetarian recipe from Andaman And Nicobar Islands, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
1000g Fresh crabs, cleaned and halved
250g Onions, finely chopped
200g Tomatoes, chopped
20g Ginger paste
20g Garlic paste
4piece Green chillies, slit
50ml Coconut oil
5g Mustard seeds
15piece Curry leaves
4g Turmeric powder
10g Red chilli powder
10g Coriander powder
4g Garam masala
150ml Thick coconut milk
20ml Tamarind pulp
20g Fresh coriander leaves
10g Salt
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the crabs thoroughly: remove the top shell, gills, and stomach sac. Rinse well under cold water. Cut each crab in half and crack the claws slightly with the back of a knife to allow the masala to penetrate.
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Marinate the crab pieces with turmeric, a pinch of red chilli powder, and salt for 15 minutes.
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Heat coconut oil in a large, wide pan over medium-high heat. Add mustard seeds and let them splutter. Add curry leaves and fry for 20 seconds.
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Add finely chopped onions and sauté on medium-high heat for 10–12 minutes until deep golden brown.
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Add ginger paste and garlic paste. Cook for 3 minutes until the raw smell disappears.
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Add chopped tomatoes and cook on medium heat, mashing them down, until the oil separates — about 8 minutes.
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Add red chilli powder, coriander powder, and turmeric. Stir well and cook for 2 minutes.
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Add the marinated crab pieces and toss to coat with the masala. Increase heat to high and cook for 5 minutes, stirring frequently, until the crab shells turn bright orange-red.
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Add tamarind pulp, slit green chillies, and 100 ml of water. Cover and cook on medium heat for 10–12 minutes until the crab is fully cooked.
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Add coconut milk and garam masala. Stir gently and simmer for 3 minutes on low heat. Garnish with fresh coriander and serve hot with steamed rice or appam.
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Chef's Tips
Fresh, live crabs give the best flavour — the sweetness of fresh crab meat is incomparable to frozen.
Cracking the claws before cooking allows the masala to seep into the meat, making every bite flavourful.
The masala should be thick and clinging, not watery — reduce it well before adding the crab.
Eating crab masala is a hands-on experience; serve with finger bowls and plenty of bread or rice to soak up the rich sauce.
About This Dish
Crab Masala is a traditional non-vegetarian dish from Andaman And Nicobar Islands, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fresh, live crabs give the best flavour — the sweetness of fresh crab meat is incomparable to frozen. - Cracking the claws before cooking allows the masala to seep into the meat, making every bite flavourful. - The masala should be thick and clinging, not watery — reduce it well before adding the crab. - Eating crab masala is a hands-on experience; serve with finger bowls and plenty of bread or rice to soak up the rich sauce.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium