Malvani crab masala

Malvani style of cuisine is also known as Konkani Cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. This Malvani cuisine is prevalent in some parts of Goa as well as some northern parts of West Karnataka. Malvani cuisine is predominantly non vegetarian but they have  many tasty and delicious vegetarian dishes as well. Malvani cuisine has a mix of spicy and less spicy dishes in their cuisine. The Malvani masala can be prepared in home and stored for 6 months together, which can be used in making any Sea food delicacy. I love this Maharashtrian style Crab Masala. It's spicy and the Crab tastes still better after 4-6 hours of preparation.

    • 1 kg Crab cleaned
    • 1 tbsp ginger grated
    • 1 small onion chopped
    • 1 big tbsp Malvani Masala Powder
    • Salt to taste

    Masala paste :

       1/2 tsp turmeric powder
       Small marble size tamarind
       Roast the following using a tsp coconut oil.
       12 Bydagi red chilli
       1 tbsp coriander seeds
       1/4 tsp Methi seeds
       1/2 coconut grated
       Grind all the above to smooth paste using adequate water.

    For tempering :

       1 medium sized onion chopped.
       1 tbsp coconut oil.

  • Malvani crab masala Method-1

    Take a vessel, add the cleaned Crab. 

    Add a big glass of water, 1 Tbsp Salt, grated ginger and chopped onion. 

    Bring to boil and cook for 10 minutes. 

    Add the ground paste, adequate water and mix well. 

    Adjust Salt if required. 

    Add 1 tbsp Malvani Masala Powder. 

    Fry the onions to golden brown and  add to gravy.

    Cook for 10 minutes until the oil leaves the gravy. 

  • Malvani crab masala Method-2

    Serve along steamed rice.

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