Masala Crab - Kekada Masala

by Romy Gill, featured in Romy Gill's India

Published by Hardie Grant

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Introduction

Simi, my childhood friend, and I share a bond rooted in the industrial New Town in Burnpur. Our common passions, particularly our love for culinary adventures, has bonded us forever. Countless college escapades involved outings to watch movies, then occasionally getting caught. The consequences were often chores piled up at home, but the shared laughter and memories made it worthwhile. It was during one of these movie escapades that I stumbled upon a scene portraying the joy of savouring crabs. Intrigued and captivated, the desire to taste the delicacy lingered in my mind. The opportunity finally presented itself when I had crab in England and then with Simi’s roots from Kerela I crafted the recipe infusing it with the flavours that complement the crab meat. This dish became the most loved starter in my restaurant. The creamy coconut milk, the pungent mustard seeds, the moreish curry leaves and the sourness of the tamarind elevates the dish.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Romy Gill's India

Image of Romy Gill's Masala Crab — Photo by Sam A Harris

Ingredients

Serves: 4

Metric U.S.

5 teaspoons rapeseed oil or sunflower oil
1 teaspoon black mustard seeds
8 fresh curry leaves
4 large garlic cloves (peeled and finely chopped)
100 grams white onions (peeled and finely chopped)
25 grams fresh grated (shredded) coconut (desiccated coconut is fine too)
1 - 2 teaspoons chilli powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon salt
2 teaspoons tamarind paste or imli ki chutney
1 teaspoon brown sugar
100 millilitres coconut milk
200 grams ready-to-eat cooked white crab meat (if you can’t find fresh you can use canned white crab meat instead)

TO SERVE

toasted sourdough rice or flatbreads

5 teaspoons rapeseed oil or sunflower oil
1 teaspoon black mustard seeds
8 fresh curry leaves
4 large garlic cloves (peeled and finely chopped)
3½ ounces white onions (peeled and finely chopped)
1 ounce fresh grated (shredded) coconut (desiccated coconut is fine too)
1 - 2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon salt
2 teaspoons tamarind paste or imli ki chutney
1 teaspoon brown sugar
3½ ounces coconut milk
7 ounces ready-to-eat cooked white crab meat (if you can’t find fresh you can use canned white crab meat instead)

TO SERVE

toasted sourdough rice or flatbreads

Method

Masala Crab - Kekada Masala is a guest recipe by Romy Gill so we are not able to answer questions regarding this recipe

Heat the oil in a pan over a high heat. Once the oil is hot, add the mustard seeds and curry leaves. As soon as the mustard seeds start to pop, add the garlic and cook for 30 seconds, then add the onion and cook for 3–4 minutes.
Reduce the heat to medium then add the coconut and cook for 1 minute. Add the chilli powder, turmeric, ground coriander, salt, tamarind, sugar and coconut milk and cook, stirring, for a further 2 minutes.
Add the crab meat, mix well and cook for 3 minutes, then serve immediately. I enjoy it on crispy toasted sourdough bread, but you can also serve it with rice or any Indian flatbreads of your choice.

Heat the oil in a pan over a high heat. Once the oil is hot, add the mustard seeds and curry leaves. As soon as the mustard seeds start to pop, add the garlic and cook for 30 seconds, then add the onion and cook for 3–4 minutes.
Reduce the heat to medium then add the coconut and cook for 1 minute. Add the chili powder, turmeric, ground coriander, salt, tamarind, sugar and coconut milk and cook, stirring, for a further 2 minutes.
Add the crab meat, mix well and cook for 3 minutes, then serve immediately. I enjoy it on crispy toasted sourdough bread, but you can also serve it with rice or any Indian flatbreads of your choice.