Indian cuisine · Fish & Seafood

Crab Masala

Crab meat in a thick onion-coconut masala from the Konkan coast, spicy and heavy on black pepper.

Ingredients · for 4 servings

• 400 g crab meat
• 100 g shredded coconut
• 3 onions
• 2 tomatoes
• 8 garlic cloves
• 1 piece ginger (4 cm)
• 2 tsp Kashmiri chili powder
• 1 tsp black pepper
• 1 tsp turmeric
• 15 curry leaves
• 4 tbsp oil
• Salt

Instructions

1. Carefully pick through the crab meat for shell fragments, mix with 1/2 tsp turmeric and salt and keep chilled.
2. Toast the shredded coconut in a dry pan over medium heat for 5 min. until dark brown and very fragrant, then grind finely with 4 garlic cloves and 100 ml water.
3. Finely dice the onions and fry in the oil with the curry leaves and the remaining chopped garlic over medium heat for 10 min. until deep golden brown – this is where the masala's color develops.
4. Roast in the grated ginger, chili powder, remaining turmeric and black pepper for 1 min., then add the diced tomatoes and let them break down for 6 min.
5. Stir in the coconut paste, pour in 200 ml water, season with salt and simmer uncovered for 12 min. until the masala is thick enough to cling to the spoon and the oil separates.
6. Fold in the crab meat, let it heat through for just 4 min. and serve with flatbread or rice.