I have always believed that if you want to eat crab, you cannot be eating it in a hurry. Sitting and eating crabs with your family or friends can be a relaxing and enjoyable affair. I like to use flower crabs to make Black Pepper Masala Crabs. Cooked flower crab meat is tender, moist and sweet and when you eat it with the semi thick peppery gravy…….hmmm…. You must try this recipe!
80 ml cooking oil
2 X 4cm cinnamon sticks
1 teaspoon fennel seeds, coarsely pounded
1 large onion, sliced thinly
2 sprigs curry leaves
10 cloves garlic, pounded coarsely
2 ripe tomatoes, seeded and diced
1 teaspoon turmeric powder
2 teaspoons cumin powder
2 teaspoons coriander powder
1 1/2 tablespoons coarsely pounded black peppercorns
1 1/2 teaspoons salt
80 g tamarind macerated with 300 ml water and strained
100 g coconut cream (optional)
5 large flower crabs, trimmed, washed and halved
2 tablespoons finely chopped coriander leaves
Heat oil and fry the cinnamon sticks, cardamoms and fennel seeds till aromatic.
Add in the onion slices and curry leaves and fry till onion turns golden brown.
Add in the pounded garlic and diced tomatoes.
Sauté till tomatoes turn mushy.
Add in the spice powders and tamarind water. Sauté over low heat until oil separates.
Add in the rest of the ingredients. Stir to mix well.
Cook covered, stirring occasionally till the crabs are cooked and the gravy is thick and coats the crabs. Serve with rice or bread.
#chefdevagisanmugam #bananaleaftemptations #spicequeesingapore #peppercrab #masalacrab #peppercrabs #spicycrab #flowercrab #crabdinner #crabcurry #seafoodrecipes #crablovers #crabsg #cookingclass #seafoodsg #sgfoodies #comfortfood #Indianfood