Mangalore Style Crab Sukka
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Ingredients:
1.Crab – 6–8 medium (cleaned & cut into halves)
2.Onion – 2 medium (finely sliced)
3.Coconut – 1 cup (grated, fresh)
4.Tamarind – 1 marble-sized ball (soaked in warm water)
5.Turmeric powder – ½ tsp
6.Oil – 3 tbsp (preferably coconut oil)
7.Curry leaves – 2 sprigs
8.Coriander leaves
9.Salt – as needed
For the Masala (roast & grind):
1. Dry red chilies – 7–9
(Kashmiri red chilli powder for color + Guntur for spice)
2. Coriander seeds – 1 ½ tbsp
3. Cumin seeds – 1 tsp
4. Fenugreek seeds – ¼ tsp
5. Black pepper – ½ tsp
6. Garlic – 8–10 cloves
7. Onion – ½ small (sliced)
8. Coconut – ½ cup (grated)
Method:
To Roast Masala:
• Heat 1 tbsp oil. Roast dry red chilies, coriander, cumin, fenugreek, and pepper until aromatic.
• Add onion, garlic, and grated coconut. Fry until golden brown.
• Cool and grind to a coarse paste (don’t make it too smooth).
To Cook the Crab:
• In a large pan, heat 2 tbsp oil. Add onions and fry till soft.
• Add the ground masala, turmeric, salt, and fry well till the oil separates.
• Add the cleaned crab pieces, mix gently, and cook covered for 10–12 mins (crabs release their own water).
• Add tamarind extract and let it cook until the masala thickens and coats the crab.
Finish with some curry leaves and coriander leaves