| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 800 gms blue swimmer crab fresh or frozen, cut into pieces
- 2 Cinnamon Sticks approximately 3-cm long
- 4 cloves
- 4 cardamom pods
- 4 Bay leaves
- 3 Medium onions chopped
- 1 tbsp ginger garlic paste
- 1 tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 1 tbsp ground coriander
- 2 tbsp Cumin Powder
- 4 Tomatoes chopped
- 3 tbsp vegetable oil
- salt to taste
- water as needed
Ingredients
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Instructions
- Take a pan and add some vegetable oil to it. Heat the oil over medium flame. Once it is hot, add the cinnamon, cloves, bay leaves and cardamom. Once they turn aromatic, add the onions and cook until golden brown. Then add the ginger-garlic paste, turmeric powder, Kashmiri chilli powder, coriander powder and cumin powder. Sauté the mixture. Then add tomatoes and a little water. Cover the pan and let the ingredients simmer on low heat for 20 minutes.
- Add a bit more water into the pan. As the oil starts to separate, add salt and the crab pieces into the gravy. Cover the pan and let the crabs and gravy simmer for 10 minutes. Add a bit more water after 5 minutes. Garnish with fresh coriander and serve.
Recipe Notes
Recipe Tip Once the crab changes its colour to a deeper shade, you will know that it is cooked. Share your version of this recipe How do you make Crab Masala at home? Share your version with us! You can check out all our seafood recipes here. Frequently Asked Questions Can I cook the crabs separately? Yes. You can cook the crabs separately and then add them to the gravy. To cook the crabs, take a saucepan and add ½ cup of water to it. Then add salt and turmeric and cook the crabs in this water for 3 minutes. Strain and set aside. You can use the rest of the water for preparing the gravy. For how long can I store the Crab Masala? You can refrigerate the crab masala in an airtight container for 2-3 days.