Godavari Peetala Iguru
A thick, richly spiced crab curry from the Godavari delta, where fresh backwater crabs are simmered in a coconut-onion masala until the shells soak up every bit of spice.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Clay pot or heavy kadai
- •Wooden spatula
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 17 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 280 kcal
Instructions
- 1
Clean the crabs well and remove the gills. Cut them in half and lightly crack the claws so flavours get inside.
- 2
Heat sesame oil in a clay pot or kadai (deep pan). Add a few curry leaves until they sizzle and pop.
- 3
Add chopped onions. Fry them until they turn golden brown.
- 4
Add ginger-garlic paste and slit green chillies. Cook until they smell fragrant.
- 5
Add chopped tomatoes. Cook them until they turn soft and pulpy.
- 6
Stir in turmeric, red chilli powder and coriander powder. Fry the spices for 1 minute.
- 7
Add the ground coconut paste. Cook for a few minutes until oil separates from the masala (spice mix).
- 8
Add the cleaned crab pieces. Toss gently until every piece is well coated in the masala.
- 9
Add a splash of water and cover with a lid. Simmer on medium-low heat for 15-20 minutes, stirring occasionally, until cooked through and thick.
- 10
Check and adjust the salt. Sprinkle fresh coriander leaves and the rest of the curry leaves, then simmer for 2 minutes and serve hot.
Chef's tips
Use live or very fresh crabs for the best flavour, as frozen crab lacks sweetness. Cracking the claws slightly helps the sauce soak into the meat.
Ingredient substitutions
- fresh coconut → coconut milk, added at the end
Storage
Refrigerate leftovers in an airtight container for up to a day; seafood curries do not keep well longer.
Reheating
Reheat gently on the stovetop over low heat until just warmed through.
Common mistakes to avoid
- •Overcooking the crab, which makes the delicate meat tough and rubbery
- •Skipping the coconut paste, which gives the curry its rich, thick body
Serving suggestions
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