Daman crab masala
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Mud crabs cooked in a rich, spicy masala of onion, roasted coconut and red chilli, made for special meals on the Daman coast.
Region: DamanOccasion: Special meals; weekendsTime: 1 hrServes: 4Non-vegetarian
Ingredients
- 4 medium crabs, cleaned and halved, claws cracked
- ½ tsp turmeric and salt
- ½ cup grated dry coconut, roasted
- 2 onions, sliced and roasted until brown
- 6 cloves garlic, 1 inch ginger, 6 dried red chillies, 1 tsp coriander seeds, ½ tsp cumin
- 3 tbsp oil
- 1 tomato, chopped; coriander leaves
Method
- Rub the crabs with turmeric and salt.
- Grind the roasted coconut, roasted onion, garlic, ginger, red chillies, coriander and cumin to a paste with water.
- Heat the oil, cook the tomato until soft, then add the ground masala and fry until the oil separates.
- Add the crabs and about 1½ cups water. Cover and cook for 15–20 minutes, turning the pieces, until the shells turn orange and the gravy thickens.
- Garnish with coriander and serve with rice or bhakri.
History
Crabs are caught in the creeks and mangrove edges near the mouth of the Damanganga river and along the coast.
Significance
Crab masala is cooked for family get-togethers and guests and is a highlight of Daman’s seafood eateries.