The best Mangalore-style Crab Sukka

Tasty and healthy food and drink that you definitely like
Mangalore-style Crab Sukka 

Planning Time 

20 mins 

Cook Time 

20 mins 

Absolute Time 

40 mins 

Next time you have live crabs at the market, bring home and make this crabs claim to fame from the beach front city of Mangalore. You will love the hearty flavors from mixing entire flavors with crisp coconut and a ton of crabs. Present with roti or rice for the ideal fish supper. 

Course: Principle Course 

Food: Indian 

Servings: 4 serving 

Fixings 

6 crabs (cleaned and cut into pieces) 

1/4 tsp turmeric powder 

2 glasses coconut new ground 

1 onion expansive (finely cut) 

4 entire red kashmiri chillies 

3 entire since quite a while ago red chillies 

5 - 6 cloves garlic 

1.5 glasses water 

1.5 inches ginger 

1 tsp tamarind glue 

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 slashed) 

salt (to taste) 

Guidelines 

When the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, put aside for around 20-30minutes. 

In a blender processor, include all the entire chillies, garlic, ginger, coriander and cumin seeds. Mix into a coarse glue with some water (sufficiently only to blend). When mixed pleasantly, include the crisp ground coconut and the tamarind glue yet barrage for around 5 seconds with the goal that the coconut is still unpleasant. 

In a dish heat oil. Include the finely cut onions and broil until mellowed. Include the ground flavor and coconut glue and cook for two or three minutes on medium to low fire, mixing routinely. 

Include the crabs alongside warm water and spread to cook. This should take around 10-15 minutes. Taste and alter salt if essential. 

In a different container, set up the tadka. Warmth some oil, include the mustard seeds and let them splutter. Include the curry leaves and hurl in straightforwardly into the crabs masala. 


Trimming with finely hacked coriander leaves and serve quickly.


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