This Chettinad crab masala is aromatic, flavourful, comforting with the perfectly roasted spices that makes it wonderfully delicious also incredibly Easy to make!
Crab masala /crab fry is about to become one of your favourite recipes because this recipe hails from Chettinad cuisine.
Chettinad cuisine is believed to be the most aromatic and spiciest cuisine in India and it is famous for its complexity of flavours.
This crab fry is ultimately delicious that requires just a few extra steps to Saute the spices and make the flavourful Chettinad ground masala that has an added depth of flavour!
What You'll Find in This Post (Show all)
Why this recipe works:
Authentic, adorable recipe from Chettinad cuisine.
The freshly ground spices give you the most exotic taste.
Perfect Recipe for the crab lovers!
How to make chettinad crab fry with step by step Pictures:
To make Ground masala:
To make chettinad crab fry:
Tips to make Best chettinad crab masala:
Gingelly oil: Using gingerly oil gives you the depth of flavours, however, you could swap to peanut oil or any vegetable oil
Crabs: Pick up the crabs that are fresh, you can suss out the smell to check the freshness of the crab.
Heat: You can reduce the amount of Heatness in this recipe as per your tastebud.
Freshly ground masala: Roasting the spices releases the aromatic flavour.
Make sure the spices are roasted to lightly golden brown, over-roasting might gives you a bitter taste.
FAQ:
How do you serve crab fry?
This Chettinad crab fry can be served with rice, roti, idly, dosa or appam.
How long can I keep this crab masala?
Properly stored crab masala in an air-tight container can be refrigerated for 2 to 3 days.
Other Seafood Recipes:
Meen Pollichadhu ( Fish cooked in banana leaf)
For Related Recipes : All Curries Recipes
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Chettinad crab masala
This Chettinad crab masala is aromatic, flavourful, comforting with the perfectly roasted spices that makes it wonderfully delicious also incredibly Easy to make!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 1x
- Category: gravy- nonveg, sidedishes
- Cuisine: chettinad, southindian
Ingredients
- To roast and grind:
- 1 tbs oil
- 2 tbs Peppercorns
- 1 tbs fennel seeds
- 1 tsp cumin seeds
- 1 tbs coriander seeds
- 6 dry red chillies
- 1 onion
- 2 tomato
- To make crab curry:
- 1 tbs oil
- 1 curryleaves
- 1/2 kg crab
- 1 tsp fennel seeds
- 1 spring curry leaves
- 1 tbs ginger garlic paste
To garnish:
- Coriander leaves- 1 tsp
Instructions
- Heat up oil add peppercorns, fennel seeds, cumin seeds, coriander seeds saute for a minute.
- Add dry red chillies, saute for a second.
- Add onions saute until the onions are translucent
- Add tomato and saute until the tomato turns mushy
- Once onion and tomato are well cooked, bring the mixture to room temperature and grind to a fine paste adding 1/4 cup of water. Keep aside until we use.
- Heat up some oil add the seasonings fennel seeds and curry leaves
- Add ginger garlic paste
- keep saute until the raw smell disappears.
- Now, add the ground onion tomato masala
- Keep stirring for 5 to 6 mins, if the gravy stick to the bottom of the pan adds 1/4 cup of water. (At this stage give a taste test add salt and pepper powder if needed.)
- Add crab pieces
- Thoroughly coat the crab pieces with masala
- Cover with the lid and cook the crab for 8 to 10 mins stirring occasionally
- The colour of the masala has become slightly darker and you can see a thin glaze of oil appears on sides of the pan. It’s time to turn off the heat.
- Sprinkle some handful of chopped coriander leaves and serve.
Notes
Tips to Make the Best Crab masala:
1.Gingelly oil: Using gingerly oil gives you the depth of flavours, however, you could swap to peanut oil or any vegetable oil
2.Crabs: Pick up the crabs that are fresh, you can suss out the smell to check the freshness of the crab.
3.Heat: You can reduce the amount of Heatness in this recipe as per your tastebud.
4.Freshly ground masala: Roasting the spices releases the aromatic flavour.
Make sure the spices are roasted to lightly golden brown, over-roasting might gives you a bitter taste.
51
Tried this today … flavorful and spicy … just what you would expect from a Chettinad dish! Will make this again! Thanks for sharing.
★★★★★
Thank you Irwin.