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Malvani Masala Crabs

Jan-19-2017
Sandhya Nadkarni
20 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Malvani Masala Crabs RECIPE

The authentic taste of this Malvani curry comes from my mother's cookbook- Zanzaneet Non- Veg by Vaijayanti Rege (in Marathi)

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Maharashtra
  • Pressure Cook
  • Blending
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Marinate together-
  2. 2 teaspoons turmeric powder
  3. 2 teaspoons chili powder
  4. 1 tablespoon garlic paste
  5. 2 tablespoons tamarind pulp
  6. Sea salt to taste
  7. About 1 kg crabs, cleaned, and cut
  8. For the masala-
  9. 1 tablespoon oil
  10. 3 teaspoons coriander seeds
  11. 4 cloves
  12. 1 teaspoon black peppercorns
  13. 1 inch piece of cinnamon
  14. 2 medium red onions, sliced thin
  15. 3 cloves of garlic
  16. ¾ cup shredded dry coconut
  17. 1 teaspoon red chili powder
  18. 1 tablespoon tamarind pulp
  19. Other Ingredients-
  20. 2 medium onions finely diced, divided
  21. 1 tablespoon oil

Instructions

  1. Mix the marination ingredients together and rub the marinade well into the cleaned crabs. Set aside for half an hour.
  2. Meanwhile, make the masala. In a frying pan, heat the oil over medium heat. Fry the coriander seeds, cloves, peppercorns and cinnamon, in that order, until the coriander seeds are deep golden brown and the other spices are fragrant.
  3. In the same pan, in the remaining oil, sauté the sliced onion and the garlic cloves until the onion starts to caramelize and the garlic is blistered and golden but not burnt.
  4. Add the shredded dry coconut and stir fry until it is toasted and golden. Add the chili powder and stir for a few seconds. Remove from heat.
  5. Grind together all the sautéed mixture with the tamarind pulp. Add ½ of the finely diced onion to it and set it aside.
  6. In a deep pan, or a pressure pan, add the tablespoon of oil and sauté the other half of the finely diced onion until it is translucent. Add the marinated crabs along with all the marinade. Add the masala paste and mix well.
  7. Add 2 cups of water and some additional salt. Cover and cook the crabs for about 20 to 25 minutes or until done. For pressure pan, cook on low for 8 minutes after the first whistle.
  8. Note- You can adjust the water according to how thick or thin you want the gravy.

Reviews (1)  

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Neema Bhardwaj
Jan-24-2017
Neema Bhardwaj   Jan-24-2017

too good

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