Non-Veg
Crab Masala Fry Recipe
35 min
Total Time
10 min
Prep Time
2
Servings
240
Calories
Recipe Information
This delicious Crab Masala Fry Recipe recipe serves 2 people and takes approximately 35 min to prepare. Each serving contains 240 calories, making it a perfect choice for a satisfying meal.
Ingredients
- 🍴3 tablespoons vegetable oil, divided
- 🍴1 medium onion, finely chopped (about 1 cup), divided
- 🍴1 tablespoon coriander seeds
- 🍴1/2 tablespoon cumin seeds
- 🍴1 whole small dried red chili, such as Thai bird or chile de árbol
- 🍴5 whole black peppercorns
- 🍴2 whole cloves
- 🍴1 inch piece of ginger, minced (about 1 tablespoon)
- 🍴3 medium cloves garlic , minced (about 1 tablespoon)
- 🍴1 teaspoon fennel seeds
- 🍴1 cup tomato puree
- 🍴1 teaspoon turmeric powder
- 🍴2 medium Dungeness or Jonah crabs, cleaned and cut into half
- 🍴Kosher salt
- 🍴2 tablespoons finely chopped fresh cilantro leaves
- 🍴Cooked rice or flatbread for serving
- 🍴
Instructions
- 🍴Heat 1 tablespoon oil in a heavy-bottomed saucepan over low heat until shimmering. Add 1 tablespoon chopped onion, coriander seeds, cumin seeds, dried chili, peppercorns, cloves, ginger, and garlic. Cook, stirring frequently, until fragrant, about 5 minutes. Turn off the heat and add fennel seeds. Stir to mix through. Immediately transfer to the bowl of a blender or mortar and pestle and blend/pound until a fine paste is formed, scraping down sides as necessary.
- 🍴Wipeout saucepan with a paper towel and add remaining oil. Heat over medium heat until shimmering. Add the remaining onion. Cook, stirring, unti lightly browned, about 6 minutes. Add the tomato puree, bring to a simmer, and simmer for 5 minutes. Add turmeric powder and the ground spice paste. Stir well to combine and continue to cook, stirring occasionally, until the oil separates and starts surfacing. Add a few drops of water if the paste tends to stick or get too dry.
- 🍴Add the crab and salt. Spoon some of the sauce over the crab to coat. Cover and cook for 5 minutes. Remove lid, stir, and continue to cook for 10 minutes, spooning the sauce over the crabs occasionally. Sprinkle with coriander leaves and serve immediately with rice or bread.