Entree: British Indian Ocean Territory – Central Culinary Region – Spicy Crab Masala

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 whole medium crabs, cleaned and halved, approx. 1.5 lb (680 g) usable crab meat
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 8–10 curry leaves (approx. 0.0705 to 0.106 oz (2–3 g))
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 large tomatoes, chopped, approx. 10 oz (280 g) or 1 1/4 cups (280 ml)
- 2 tsp (10 g) Kashmiri or mild chili powder (adjust to taste)
- 1 tsp (2 g) ground turmeric
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) garam masala
- 1/2 tsp (2.5 g) sugar
- 1 tbsp (15 ml) tamarind paste (or 1 tbsp (15 ml) tamarind pulp)
- 1/2 cup (120 ml) coconut milk
- 1/2 cup (120 ml) water (plus more if needed)
- 1–2 green chilies, slit (approx. 0.176 to 0.353 oz (5–10 g)), optional
- 1 1/2 tsp (8 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 3 whole medium crabs, cleaned and halved, approx. 1.5 lb (680 g) usable crab meat
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 8–10 curry leaves (approx. 2–3 g)
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 large tomatoes, chopped, approx. 10 oz (280 g) or 1 1/4 cups (280 ml)
- 2 tsp (10 g) Kashmiri or mild chili powder (adjust to taste)
- 1 tsp (2 g) ground turmeric
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) garam masala
- 1/2 tsp (2.5 g) sugar
- 1 tbsp (15 ml) tamarind paste (or 1 tbsp tamarind pulp)
- 1/2 cup (120 ml) coconut milk
- 1/2 cup (120 ml) water (plus more if needed)
- 1–2 green chilies, slit (approx. 5–10 g), optional
- 1 1/2 tsp (8 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat oil in a deep skillet or pot over medium heat. Add mustard seeds and when they begin to pop, add curry leaves and sliced onion. Sauté until onions turn golden brown, about 8–10 minutes.
2. Add ginger-garlic paste and sauté 2 minutes until raw aroma cooks off. Add chopped tomatoes and cook down until oil separates from the masala, about 6–8 minutes.
3. Stir in chili powder, turmeric, coriander, cumin and sugar; cook 2–3 minutes to bloom the spices, adding a splash of water if the mixture sticks.
4. Mix in tamarind paste and coconut milk, then add 1/2 cup (120 ml) water. Bring the sauce to a gentle simmer and adjust salt.
5. Gently add the crab pieces into the simmering masala, turning to coat. Cover and cook on medium-low for 8–10 minutes until crab is cooked through and flavors meld. Add more water if sauce becomes too thick.
6. Sprinkle garam masala and slit green chilies over the curry, simmer 1 minute, then remove from heat. Garnish with chopped cilantro and serve immediately with steamed rice or flatbread.