Friday, July 22, 2011

crab curry / jenji ghassi

Mangalorean style spicy crab curry.

  • 1 kg crab  
  • 2 onions(finely chopped)  
  • 2 tomatoes(finely chopped)  
  • 2 tsp roasted coriander
  • 1/4 roasted cumin  
  • 15 roasted peppercorns  
  • 1/4roasted methi  
  • 1 tsp turmeric powder
  • tamarind (little bigger than marble)  
  • 5 garlic (with skin)  
  • 1/2 inch ginger (optional)  
  • 1 cup coconut  
  • 10 roasted red chilli(long)  
  • 5 roasted red chilli (small)  
  • salt to taste  
  • 3 tbsp oil


1. Clean and cut crab. Keep aside.

2. Grind coconut,red chillies,coriander seeds, cumin seeds,peppercorn,methi seeds,tamarind,garlic,ginger and turmeric powder into a very fine and thick paste (add little water)

3. Place a vessel on medium high flame and add oil,when oil is hot add the chopped onion and fry till onion turns golden brown,now add chopped tomatoes and stir,add salt (its helps in melting the tomatoes).Cook till the tomatoes melt and resembles a puree.

4. Now add the ground masala and cook till the oil seperates, stir often.

5. Add the cleaned crab and stir till well combined.Add 1 cup water or to required consistency and bring the gravy to boil.

6.Adjust salt and cook till crabs are done.

7. Serve with rice.


  1. ohh now...this looks absolutely inviting..
    perfect version with great click..:)
    Tasty Appetite

  2. super...bari yedde undu...

  3. i love crab masth yedde undu..mmm.....

  4. Charishma..would love to have a recipe for Denji aajadina from you :) - Ramya

  5. Great recipe. Can I add fish instead?

  6. Thanks for the great recipe.. Tried it and crab curry is ready now.. came out super.. (excl 5 small dry chillies and ginger) from Doha

  7. hi
    Never heard tomatoes being used in any authentic mangalorean fish /chicken dishes!!! This is a recipe with north indian twist?


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