Fried Crab Masala
3 servings
35 minutes
Fried crab masala is a refined dish of Indian cuisine that combines the ocean freshness of crab with aromatic spices. Its roots trace back to southern India, where seafood plays an important role in gastronomy. The rich flavor is created by coriander, cumin, chili, and black pepper that unfold during frying. Tomatoes add acidity while turmeric gives a warm golden hue and slight bitterness. This dish pairs perfectly with rice or flatbreads, allowing one to fully enjoy the spicy sauce. Fried crab masala is a true celebration of flavors that transports you to the world of traditional Indian cuisine filled with vibrant spices and rich aromas.
1
Heat 1 tablespoon of oil in a thick-bottomed pan over low heat until sizzling. Add 1 tablespoon of chopped onion, coriander seeds, cumin seeds, dried chili, black peppercorns, cloves, garlic, and ginger.
- Vegetable oil: 3 tablespoons
- Onion: 240 g
- Coriander seeds: 1 tablespoon
- Caraway seeds: 0.5 tablespoon
- Dried red chili: 1 piece
- Black peppercorns: 5 piece
- Cloves: 2 pieces
- Grated ginger: 1 tablespoon
- Finely chopped garlic: 3 cloves
2
Cook while stirring for 5 minutes until fragrant. Turn off the stove and add dill seeds. Stir. Transfer to a blender and grind.
- Dill seeds: 1 teaspoon
3
Wipe the pan with a paper towel and add the remaining oil. Heat over medium heat. Add the onion. Cook for 6 minutes, stirring until the onion turns golden. Add tomato puree, bring to a boil and simmer for 5 minutes.
- Vegetable oil: 3 tablespoons
- Onion: 240 g
- Tomato puree: 180 g
4
Add turmeric powder and ground spice paste. Mix well and continue cooking, stirring constantly, until the oil starts to separate and rise to the surface. Add a few drops of water if the paste is too dry or sticking.
- Turmeric: 1 teaspoon
5
Place the crabs on top and salt them. Add a small amount of sauce to the crabs. Cover with a lid and cook for 5 minutes. Remove the lid, stir, and continue cooking for 10 minutes. Occasionally drizzle the crabs with sauce.
- Crab: 2 pieces
- Salt: to taste
6
Sprinkle with coriander leaves and serve with flatbreads or rice.
- Cilantro (coriander leaves): 2 tablespoons
- Rice: to taste