Mangalore-Style Crab Sukka is a traditional coastal delicacy bursting with flavors of coconut, spices, and succulent crab meat. It's a dry dish with a rich masala coating that pairs perfectly with rice or bread.
Ingredients: 1 kg crab, cleaned and halved. 3 tablespoons coconut oil. 1 onion, finely chopped. 4 cloves garlic, minced. 1-inch ginger, minced. 2 green chilies, slit. 1 sprig curry leaves. 1 teaspoon mustard seeds. 1 teaspoon turmeric powder. 2 tablespoons red chili powder. 1 tablespoon coriander powder. 1 teaspoon cumin powder. 1 cup grated coconut. Salt to taste. Fresh coriander leaves for garnish.
Instructions: Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add chopped onions, garlic, ginger, green chilies, and curry leaves. Saut until onions turn golden brown. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well. Add cleaned crab pieces and salt. Stir-fry for 5 minutes. Add grated coconut and mix until well combined. Cover and cook for 10-15 minutes on low heat, stirring occasionally. Once the crab is cooked and the masala is dry, garnish with fresh coriander leaves. Serve hot with steamed rice or crusty bread.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ann Levesque