Goan Crab Masala
Crab Masala is a delicious, spicy Goan-style crab preparation. The state of Goa has a rich heritage passed down from their Colonial rulers, the Portuguese. In this dish, crabs are cooked in a spicy curry made from onion and tomato and combined with coconut to finish it off. It is usually served with rice, rotis, or bread.
Goan Crab Masala
- 1 tsp black pepper
- 1 tsp fennel seeds
- 1 piece cinnamon stick
- 1 piece star anise
- 2 cardamom
- 4-5 cloves
- 1 pcs Javitri
- half cup coconut
- 3-4 Dried red chilly
- half kg Crab
- 1 Onion chopped
- 1 tsp Ginger crushed
- 1 tsp Garlic crushed
- 1 tsp Chilly powder
- 1 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tomato chopped
- 3 tbsp Oil
- Salt to taste
- coriander leaves for garnishing
How to Make Goan Crab Masala:
- Clean the crabs. If the crab is big, cut them into 2 pieces to make eating easier.
- Heat a pan and dry roast all the spices under the list for masala.
- Dry fry the coconut and red chilis on a medium heat till the coconut turns brown. Let cool for a while.
- When cooled, grind the coconut with all the roasted spices, adding little water, to make a smooth paste.
- Heat the oil in a pan, add onion and sauté.
- When the onions become brown, add the crushed garlic and ginger, then sauté for a few minutes.
- Add the chili powder, turmeric powder, and garam masala to the pan and stir for a few minutes on a low heat.
- Add the chopped tomatoes and mix well. Cook until the oil separates.
- Put in the grated coconut masala paste and enough water for a consistency like gravy.
- Put the crabs into the gravy and salt.
- Boil for 12-15 mins on a low heat.
- When cooked, add chopped cilantro leaves and switch off the heat.
- The Goan crab curry is ready to serve. It tastes great with rice, chapathi, appams, and bread. Enjoy the sweet, yummy taste.