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