Chettinad Crab Masala

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This Chettinad crab masala is aromatic, flavourful, comforting with the perfectly roasted spices that makes it wonderfully delicious also incredibly Easy to make! 

close up shot of chettinad crab masala served in blue bowl

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! 

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:

peppercorns fennel seeds are in saute pan
Heat up oil add peppercorns, fennel seeds, cumin seeds, coriander seeds saute for a minute.
spices are being sauted in oil in a wide saute pan
Add dry red chillies, saute for a second.
onions are being added to spices in saute pan
Add onions saute until the onions are translucent
tomatoes are being added to onions in wide saute pan
Add tomato and saute until the tomato turns mushy
onion and tomato are being sauted in wide saute pan
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.

To make chettinad crab fry:

fennel seeds and curryleaves are beings sauted in oil in wide pan
Heat up some oil add the seasonings fennel seeds and curry leaves
ginger garlic paste is being added to wide pan
Add ginger garlic paste
gingergarlic paste and curryleaves are well sauted in wide saute pan
keep saute until the raw smell disappears.
ground masala is being added from the blender to the saute pan
Now, add the ground onion tomato masala
ground masala is being cooked in saute pan
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.)
crabs are being added to the gravy in a pan
Add crab pieces
crab masala is being cooked in wide saute pan
Thoroughly coat the crab pieces with masala
crab is being cooked in wide pan with closed lid
Cover with the lid and cook the crab for 8 to 10 mins stirring occasionally
crab masala is being cooked
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.

 

chettinad crab masala is being cooked, garnished with coriander leaves
Sprinkle some handful of chopped coriander leaves and serve. Chettinad Crab masala is ready! 

close up shot of chettinad crab masala served in bowl

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.

close up shot of chettinad crab fry served in bowl

Other Seafood Recipes:

 CurryLeaves Crab Fry 

 Thai Basil Shrimp Fry

 Rava Fish Fry

 Grilled Prawn Recipe

 Meen Pollichadhu ( Fish cooked in banana leaf)

 Shallot Fish Fry

For Related Recipes : All Curries Recipes

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Chettinad crab masala


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Description

This Chettinad crab masala is aromatic, flavourful, comforting with the perfectly roasted spices that makes it wonderfully delicious also incredibly Easy to make!


Ingredients

Scale
  • 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

  1. Heat up oil add peppercorns, fennel seeds, cumin seeds, coriander seeds saute for a minute.
  2. Add dry red chillies, saute for a second.
  3. Add onions saute until the onions are translucent
  4. Add tomato and saute until the tomato turns mushy
  5. 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.
  6. Heat up some oil add the seasonings fennel seeds and curry leaves
  7. Add ginger garlic paste
  8. keep saute until the raw smell disappears.
  9. Now, add the ground onion tomato masala
  10. 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.)
  11. Add crab pieces
  12. Thoroughly coat the crab pieces with masala
  13. Cover with the lid and cook the crab for 8 to 10 mins stirring occasionally
  14. 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.
  15. 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.

  • Category: gravy- nonveg, sidedishes
  • Cuisine: chettinad, southindian

 

 

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4 Comments

  1. Tried this today … flavorful and spicy … just what you would expect from a Chettinad dish! Will make this again! Thanks for sharing.

    1. Nithya Narasimhan says:

      Thank you Irwin.

    2. Recipe came good Thank you.

      1. Nithya Narasimhan says:

        Thanks, Bhu! I love hearing this.

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