Entree: Pakistan – Coastal Pakistan – کیکڑا مصالحہ ➤ Kekra Masala (Spicy coastal Pakistani crab curry simmered in a tomato-onion masala with aromatic spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 3 whole crabs, cleaned and quartered, approx. 2 lb (900 g) total usable crab meat and shells
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, about 10 oz (280 g), finely sliced
- 2 tsp (10 g) ginger paste
- 2 tsp (10 g) garlic paste
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 1 tsp (4 g) turmeric powder
- 2 tsp (6 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1 tsp (2 g) red chili powder, or to taste
- 1 tsp (2 g) garam masala
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice for acidity
- 1/2 cup (120 ml) coconut milk or 1/2 cup (120 ml) water, depending on desired richness
- 1 tsp (6 g) salt, or to taste
- 2 green chilies, slit, optional
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice for finishing

Instructions

1. Clean the crabs by removing the gills and cutting into quarters; crack the claws lightly so the masala can penetrate while cooking. Pat dry and set aside.
2. Heat the vegetable oil in a wide heavy-bottomed pan over medium heat. Add the sliced onions and cook, stirring occasionally, until deep golden brown, about 12–15 minutes.
3. Add the ginger and garlic paste and cook 1–2 minutes until aromatic. Stir in turmeric, coriander, cumin, and red chili powder and toast the spices briefly for 30–45 seconds.
4. Add the chopped tomatoes and cook until they break down and the oil begins to separate from the masala, about 8–10 minutes.
5. Add the crab pieces to the pan and toss to coat in the masala. Pour in the coconut milk (or water) and tamarind paste (or lemon juice), then add salt and the slit green chilies if using.
6. Cover and simmer gently for 8–10 minutes, turning the crab pieces once, until the crab is cooked through and the sauce has thickened to your liking.
7. Uncover, sprinkle with garam masala, and simmer an additional 1 minute. Check seasoning and adjust salt, acid, or heat as needed.
8. Finish with lemon juice and garnish with chopped cilantro. Serve hot with steamed rice, naan, or flatbread.