Mangalore-style Crab Sukka #indianfood #seafood

Mangalore-style Crab Sukka #indianfood #seafood

Next time you have live crabs at the market, bring home and make this Mangalore-style Crab Sukka Recipe – a forte from an Indian waterfront city from the province of Karnataka. You will love the hearty flavors from mixing entire flavors with new coconut and a ton of crabs. Present with roti or rice for the ideal fish dinner.

Crabs may look scaring to cook however they're genuinely simple once you remember a couple of pointers. Right off the bat (and I feel compelled to pressure this as much as possible), get them as crisp as you can – live would be perfect.

Once cleaned, wash completely. I generally cover and cook them so they hold all the dampness and the fragile crab meat doesn't dry out. They start to change shading from a translucent-white (if utilizing blue swimmer crabs) or obscure dark (shake crabs) decently fast to a white and orange and from that minute on it more often than not takes anyplace between 10-15 minutes to cook superbly on low fire.

Also try more seafood recipe Garlic Parmesan Roasted Shrimp

Mangalore-style Crab Sukka #indianfood #seafood

The recipe I share today originates from Mangalore – the coastal port city from Karnataka along the Arabian Sea.


  • 6 crabs (cleaned and cut into pieces)
  • 1/4 tsp turmeric powder
  • 2 cups coconut fresh grated
  • 1 onion large (finely sliced)
  • 4 whole red kashmiri chillies
  • 3 whole long red chillies
  • 5 - 6 cloves garlic
  • 1.5 cups water
  • 1.5 inches ginger
  • 1 tsp tamarind paste
  • 3/4 tsp coriander seeds
  • 3/4 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1.5 tbsps vegetable oil
  • 2 sticks curry leaves
  • 1 tbsp coriander leaves (finely chopped)
  • salt (to taste)


  1. Once the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, set aside for about 20-30minutes.
  2. In a mixer grinder, add all the whole chillies, garlic, ginger, coriander and cumin seeds. Blend into a coarse paste with some water (just enough to mix). Once blended nicely, add in the fresh grated coconut and the tamarind paste but only blitz for about 5 seconds so that the coconut is still rough.
  3. In a pan heat oil. Add the finely sliced onions and fry until softened. Add the ground spice and coconut paste and cook for a couple of minutes on medium to low flame, stirring regularly.
  4. Add the crabs along with warm water and cover to cook. This should take about 10-15 minutes. Taste and adjust salt if necessary.
  5. In a separate pan, prepare the tadka. Heat some oil, add the mustard seeds and let them splutter. Add the curry leaves and toss in directly into the crabs masala.
  6. Garnish with finely chopped coriander leaves and serve immediately.

Read more our recipe Vegan Broccoli Cheese Soup

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