Crabs are every pescatarian’s love! It is usually believed that cooking crab is a hassle. However, to bust this myth, we bring you a simple grandmother’s recipe all the way from the roots of Mangalore. With 10 ingredients found in your kitchen and just 2 steps, you can easily make this recipe in just 40 minutes.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 6 Crabs
- 1 cup coconut
- 3 tsp Coriander Seeds
- 1 tsp Cumin seeds
- 8-10 Dry red chillies ( a mix of Bedagi,Kashmiri and Mangalore chilli)
- 1 Large onion finely chopped, split into 2 halves
- 5 garlic cloves
- ½ tsp Turmeric
- A small ball of tamarind
- Vinegar and salt to taste
Ingredients
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- Thoroughly wash and clean the crabs. Grind all the ingredients except vinegar and ½ onion.
- Heat oil in a vessel and add the chopped half onion. Sauté until brown and then add the ground paste, vinegar and water. Bring to a boil and add crabs. Coat the crabs in the curry and cook until the crabs turn red.
- Garnish with chopped coriander and serve with white rice.
Recipe Tips
You can also use lemon juice instead of vinegar.
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Frequently Asked Questions
How long does it take to cook crabs?
Crabs take around 15-20 minutes to be cooked entirely.
Can I use red chilli powder instead of dry red chillies?
Yes. You can use 2 tbsp of Kashmiri red chilli powder and 1 tbsp of garam masala instead of dry red chillies.
