Crab Sukka Recipe Mangalorean Style
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.
Servings: 6 people
Calories: 97kcal
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.