| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
For paste
- 2 tbsp Peppercorns
- ½ tsp Cumin seeds
- ½ tsp fennel seeds
- 10 garlic cloves chopped
- 1- inch ginger chopped
- Water (as needed)
For crab masala
- 400 gm or 3 large crabs
- 2 tbsp oil
- 4 onions thinly sliced
- 1 Tomato finely chopped
- 2 green chillies thinly sliced
- 1 tsp salt
- ¼ tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp red chilli powder
- ¼ cup water
- A few Curry leaves
Ingredients
For paste
For crab masala
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Instructions
- Blend all the paste ingredients along with the required amount of water to adjust the consistency. You will get a fine paste.
- In a wok, heat oil and add onions. Sauté for about 2 minutes and add green chillies and curry leaves. As the onions start turning golden brown, add the ground paste.
- Add salt, turmeric, chilli powder, coriander powder and mix well. Then add tomatoes and sauté for about 5 minutes until soft and slightly mushy.
- Thoroughly wash the cleaned crabs and add to the masala. Add water and mix well. Cover and cook for about 10 minutes.
- Garnish with coriander leaves and fried curry leaves. Serve hot with flatbread or biryani rice.
Recipe Notes
Recipe Tip
You do not need specific types of crabs for this preparation. You can use any crabs of your choice for this recipe.
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Frequently Asked Questions
Why do the crabs become rubbery?
If your crabs are overcooked, they will turn dry and rubbery. Avoid overcooking.
How to achieve the perfect flavour of crab pepper masala?
Pound the crab legs or cut slits onto them so that the masala seeps into them for more flavourful and juicy crabs masala.