Crab Sukka Recipe Mangalorean Style
June 10, 2024
Crab Sukka Recipe Mangalorean Style: Freshwater crabs are the yummiest and are mainly popular in Mangalore, and these crabs are available in the rainy season. Today we are reading about Barytelphusa cunicularis crab sukka, which is a common species of freshwater crab. When it rains and the water starts flowing in the streams, freshwater crabs come out of their burrows to eat small fishes and other small species.
In Mangalore, when the rainy season arrives, people start catching these crabs and eating them in different ways. There are many dishes with freshwater crabs, such as crab curry and crab sukka. In this article, we will learn how to prepare a freshwater crab sukka recipe. So you can read this post, prepare it at home, and serve it with your family.
Freshwater Crab Sukka Recipe Mangalorean Style
Freshwater crab sukka is a traditional Mangalorean recipe that was first started by the Mangalorean Christian community, and now the recipe has become popular and is eaten by all community members.
If you visit Coastal Karnataka in the rainy season, you will find freshwater crabs for sale, and you should taste them at least once in your life. So now let’s take a look at how to make a simple crab sukka recipe in Mangalorean style, which is one of the best crab sukka recipes among Indian crab sukka recipes.
Crab Sukka
Freshwater crabs are not just suitable for sukka recipes, but also good for preparing curry. These black-coloured crabs are full of flesh inside their two hands, and you will also get some juice-type water inside them, which is very tasty. You will also get flesh in its legs, but its legs are very small, and you will get a small amount of flesh when compared to other big-size river and sea crabs.
Freshwater crabs’ middle body parts are very tasty and have a lot of flesh inside them. First, you need to get crabs from the market, or you need to catch them in nearby streams, and after that, break their two claws. Wash the claws and crabs, and later take out their shells, rip them from the middle, and remove and throw out the gills. Wash the crabs properly, and now the crabs are ready to cook.
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Benefits of Freshwater crabs
- If you eat freshwater crabs, it improves your heart health because it has omega-3 fatty acids.
- Freshwater crabs have a great deal of protein, which is good for metabolism, increases our energy, and lowers fat levels.
- These crabs improve our brain function as they are good sources of vitamins and minerals like selenium, vitamin B2, and copper.
- Crabs have a good amount of calcium, which is good for our bone health.
- Eating crabs will improve our blood circulation.
Crab Sukka Recipe Mangalorean Style Making: Step-by-Step Direction
Masala For Freshwater Crab Sukka
Masala For Freshwater Crab Sukka
To prepare Mangalorean-style freshwater crab sukka first you need Savitha Bafat Masala which will be available in Mangalorean stores. It is a masala made of Red chillies, Jeera, Coriander, Black Pepper, Cumin Seed, Cinnamon, Clove, Cardamom, etc., which you can prepare at home if you wish.
Vegetables
Vegetables For Freshwater Crab Sukka
Take two onions and chop them finely. After that, take two tomatoes and cut them into small pieces. After that, take a small piece of ginger and chop it into small pieces. Take 5 garlic cloves and crush them, and then bring curry leaves.
Frying Process
Take an Iron Kadai and put scraped coconut in the kadai and put your stow on medium flame and also add turmeric powder to that coconut powder and fry it for 5 to 7 minutes.
Freshwater Crab Sukka Frying Process
After that, put that coconut powder on a plate leave it aside and to that same kadai pour 6 spoons of coconut oil and once the oil is hot add garlic, curry leaves, and chopped onion. After two minutes, add chopped tomatoes. After that, add 1 teaspoon of table salt or rock salt as per taste and after that, add two teaspoons of ginger garlic paste.
Adding Crabs
After that, add all the crabs to the kadai and mix it with all the fried vegetables. After that, make some tamarind water by soaking tamarind in water for five minutes, and then adding that tamarind water to the kadai. Put your flame on high, and after that, while the crabs are boiling add Savita Bafat Masala.
Adding Crabs in Frying Process
Once the crabs are completely boiled and add 1 teaspoon of vinegar, and at the end, put the fried coconut into the kadai. Mix coconut powder and crabs well and then add some chopped Coriander leaves and close the lid. After that leave it for 10 minutes, and the tasty Mangalorean-style Freshwater crab sukka is ready to eat and serve.
Crab Sukka Recipe Mangalorean Style
Ingredients
- 10 freshwater crabs
- 2 onions finely chopped
- 2 tomatoes finely diced
- Small piece of ginger
- 5-6 garlics
- Curry leaves
- 1 whole coconut powder
- 2 tbsp turmeric powder
- 6 tbsp oil
- 2 tbsp ginger garlic paste
- 1 tbsp salt
- Tamarind water
- Savitha Bafat Masala
- 3 tbsp Vinegar
- Coriander leaves
Instructions
- To prepare mangalorean style freshwater crab sukka first you need Savitha Bafat Masala, which will be available in mangalorean stores.
- Take two onions and after that, take two tomatoes and cut them into small pieces. and make small piece of ginger and crush it and then bring curry leaves.
- Take a Iron Kadai and put scraped coconut in the kadai and add turmeric powder to that coconut powder and fry it for 5 to 7 minutes.
- Put that coconut powder on a plate leave it aside and to that same kadai pour 6 spoons of coconut oil. Once the oil is hot, add garlic, curry leaves, and chopped onion.
- After two minutes, add chopped tomatoes, add 1 tea spoon table salt as per taste, and add two tea spoon ginger garlic paste.
- After that add all the crabs to the kadai and mix it with all the fried vegetables. and make some Tamarind water by soaking Tamarind in water for five minutes, and then add that Tamarind water to the kadai.
- Put your flame on high, and after that while crabs are boiling, add Savita Bafat Masala and a teaspoon of vinegar, and at the end add the fried coconut to the kadai.
- Mix the coconut powder and then add some chopped Coriander leaves. After that, Close the lid and leave it for 10 minutes, and the tasty Mangalorean-style Freshwater crab sukka is ready to eat and serve.
Notes
- You can eat freshwater crab sukka with boiled rice Ganji, or you can have it as chakna with your drinks.
- The very tastiest part of these crabs is the flesh inside their shell corners.
- You can eat freshwater crab sukka with crisp, dry wafers called rice rotti made from boiled rice, or you can also have it with Neer dosa.
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