Entree: British Indian Ocean Territory – Southern Culinary Region – Spicy Crab Masala (Hot spiced crab curry simmered in a fragrant masala sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
23 min
Total
43 min
Ingredients
- 2 whole crabs, cleaned, about 1 lb (450 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) unsalted butter
- 2 large onions, finely sliced — about 10 oz (300 g)
- 1 tbsp (15 g) ginger paste or freshly grated
- 1 tbsp (15 g) garlic paste or minced
- 3 fresh green chilies, slit (or 1–2 serranos) — about 0.6 oz (18 g)
- 2 medium tomatoes, finely chopped — about 10 oz (300 g)
- 1 tbsp (15 ml) tamarind paste
- 1 cup (240 ml) light coconut milk
- 1 tsp (5 g) turmeric powder
- 1 tbsp (7 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1–1.5 tsp (2–3 g) Kashmiri or regular red chili powder (adjust to taste)
- 1 tsp (2 g) garam masala
- 8–10 fresh curry leaves
- 1 tsp (6 g) sugar
- 1.5 tsp (8 g) kosher salt, or to taste
- 2 tbsp (30 ml) fresh lemon juice
- 3 tbsp (15 g) chopped fresh cilantro (coriander) for garnish
Instructions
1. Prepare the crab: split each cleaned crab into halves or large pieces so shell and claws are exposed; crack claws slightly to let flavors penetrate.
2. Heat oil and butter in a heavy pan over medium heat. Add sliced onions and cook, stirring occasionally, until deep golden brown, about 12–15 minutes.
3. Add ginger, garlic, and green chilies; sauté 1–2 minutes until aromatic. Stir in turmeric, ground coriander, and cumin and cook 30–45 seconds.
4. Add chopped tomatoes and cook until they break down and the oil begins to separate, about 6–8 minutes. Stir in tamarind paste, red chili powder, garam masala, curry leaves, sugar, and salt.
5. Pour in coconut milk, bring to a gentle simmer, and taste-adjust salt and chili. If sauce is too thick, add 2–3 tbsp (30–45 ml) water to loosen.
6. Gently add crab pieces to the simmering masala, turning to coat each piece in sauce. Cover and cook on medium-low for 8–10 minutes, then uncover and simmer 3–5 minutes more until crab is cooked through and flavors meld.
7. Stir in lemon juice, check seasoning, and remove from heat. Garnish with chopped cilantro and extra curry leaves if desired. Serve hot with steamed rice or flatbread.
