Goan Crab Masala Coastal Style

Method

1. 1

   Prepare the crabs: If buying whole crabs, ask the fishmonger to clean them (remove the apron and gills) and cut each in half or into pieces. Wash the crab pieces under cold running water. Rub with turmeric and salt. Set aside for 10 minutes.

2. 2

   Make the masala paste: Blend fresh grated coconut, dried red chilli, coriander seeds, cumin seeds, black pepper, garlic, ginger, turmeric and tamarind paste with 1/4 cup water to a very smooth paste. Grind for at least 3 minutes until no gritty texture remains.

3. 3

   Heat coconut oil: Heat 3 tbsp coconut oil in a wide heavy pan on medium.

4. 4

   Cook the onion: Add finely chopped onion. Cook on medium heat for 8 minutes until golden.

5. 5

   Add tomatoes: Add chopped tomatoes and slit green chilli. Cook 5 minutes until the tomatoes soften and break down.

6. 6

   Add the masala paste: Add the ground paste. Cook stirring for 5 minutes on medium heat until the paste becomes fragrant and the coconut oil separates around the edges of the mixture.

7. 7

   Add water and salt: Add 1/2 cup water and salt. Stir. Bring to a gentle simmer.

8. 8

   Add the crab pieces: Place the crab pieces into the simmering masala. Spoon masala over each piece. Cover the pan.

9. 9

   Cook until done: Cook on medium-low heat for 15 to 18 minutes. The crab shells will turn bright orange-red when fully cooked. Open the lid once and turn the crab pieces gently halfway through cooking.

10. 10

    Serve: Open the lid. The masala should be slightly thick and clinging to the crab. Taste and adjust salt. Serve with steamed rice or Goan pav. Eating crab masala requires using your hands to crack the shell and extract the meat.

11. 11

    Note: Goan crab masala is eaten in the fishing villages along the Goa coastline where crabs are caught in the creeks, estuaries and sea daily. The morning catch is cooked for the afternoon meal. Unlike the Goan curries known to tourists, this home preparation is simpler and more direct — the freshness of the crab is what makes it extraordinary. Best made with live or very fresh crab.