Andaman Crab Masala
Fresh mud crab cooked in a spicy onion-tomato masala, a favourite at Port Blair's coastal households and fish market stalls.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Kadhai
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 13 g
- carbs
- 9 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 260 kcal
Instructions
- 1
Clean the crab thoroughly. Crack the claws lightly so the spiced masala mixture can seep in.
- 2
Heat coconut oil in a kadhai (deep Indian wok). Add the curry leaves.
- 3
Add the chopped onion. Fry gently until it turns golden brown.
- 4
Stir in the ginger-garlic paste. Cook until the raw smell goes away.
- 5
Add the tomato puree. Cook until the oil begins to separate from the sauce.
- 6
Add the chilli powder, coriander powder, and turmeric. Stir everything together well.
- 7
Add the crab pieces. Toss well so they are evenly coated in the masala sauce.
- 8
Add a splash of water and cover with a lid. Simmer gently for 15–18 minutes until the crab is fully cooked.
- 9
Sprinkle black pepper powder on top. Taste and adjust the salt before serving hot.
Chef's tips
Use fresh, live crab where possible for the best texture. Cracking the shells slightly before cooking helps the spices soak into the meat.
Ingredient substitutions
- mud crab → blue swimmer crab
Storage
Refrigerate for up to a day; crab is best eaten fresh.
Reheating
Reheat gently covered on low flame with a splash of water.
Common mistakes to avoid
- •Overcooking the crab, which makes the delicate meat tough and rubbery.
Serving suggestions
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