Crab Stew Masala

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 medium sized crabs
  • 3 medium sized onions (very finely chopped)
  • 3 tomatoes (very finely chopped)
  • 2 bay leaves
  • 1.5 tsp - garam masala powder
  • 3/4 to 1 tsp - red chilli powder (or as per taste)
  • 10 to 12 peppercorns
  • 1 tsp - fennel seeds
  • 1 tbsp - grated coconut
  • 1 stick cinnamon
  • 1.5 tsp - ginger-garlic paste
  • 3 to 4 tbsp - oil
  • salt to taste

How to Make Crab Stew Masala

  • Wash the crabs well. Boil the crabs in sufficient water for few minutes (approximately 2 boils).
  • Remove carefully and keep aside.
  • Dry roast the peppercorns, fennel seeds, grated coconut and cinnamon on a medium flame till aromatic.Grind to a fine paste using little water.
  • Heat oil in a non-stick pan.
  • Add bay leaves. Saute for 2 to 3 seconds.
  • Add onions and ginger- garlic paste. Saute on a low flame till the onions turn golden in colour.
  • Add tomatoes and salt.
  • Cook on a low flame till the tomatoes are tender.
  • Add garam masala powder and red chilli powder.
  • Cook on a low flame till oil separates.
  • Place the crabs carefully in the onion- tomato mixture.
  • Add the ground paste and one cup water.
  • Cook on a low flame till the crabs are well coated with the gravy.
  • Serve hot with rotis or steamed rice.