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Andaman crab masala

AI-drafted · awaiting admin review

Mud crabs from the mangrove creeks cooked in a thick, spicy masala of onion, tomato, chilli and coconut.

Region: Andaman and Nicobar IslandsOccasion: Special meals and gatheringsTime: 1 hourServes: 4Non-vegetarian

Ingredients

  • 1 kg mud crabs, cleaned and halved
  • 2 onions, sliced
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • ½ cup grated coconut, roasted
  • 1 tsp turmeric, 2 tsp red chilli powder, 2 tsp coriander powder
  • 1 tsp black pepper, crushed
  • A sprig of curry leaves
  • 3 tbsp oil
  • Salt to taste

Method

  1. Grind the roasted coconut with coriander powder and a little water to a paste.
  2. Heat oil, add curry leaves and onions and fry until brown.
  3. Add ginger-garlic paste, turmeric and chilli powder, then the tomatoes; cook until thick.
  4. Add the crabs and salt and stir to coat. Cover and cook for 10 minutes.
  5. Add the coconut paste and ½ cup water; simmer for 10–15 minutes until the crabs are cooked and the masala clings to them.
  6. Sprinkle the pepper and serve with rice.

History

The mangroves around the islands are home to mud crabs, which local fishers catch for island markets.

Significance

Crab masala is a dish for special meals; eating it with the hands is part of the pleasure.

Sources