Mangalorean crab sukka recipe | How to make crab sukka masala | Crab curry

Crab sukka recipe | How to make crab sukka | Mangalorean crab sukka masala recipe | Mangalorean recipes | Indian crab sukka recipe | Crab recipes Crab sukka, also known as Crab Sukka Masala or Dhenji Sukka, is a popular, spicy, and tangy dry or semi-dry coastal dish from the Mangalorean region of West India, featuring crab cooked in a fragrant spice paste and often finished with roasted coconut. It is typically served hot with rice, Indian bread, or Mangalore buns. Crab Sukka Recipe Ingredients For sukka masala • 15 Byadgi red chilies • 1 tbsp coriander seeds • 1/2 tsp cumin • 1/4 tsp mustard seeds • 1/2 tsp black peppercorns • 1/4 tsp fenugreek seeds • 2 tsp oil • 8-10 garlic cloves • 1 onion, sliced • 1 sprig curry leaves • small ball of tamarind (remove seeds) • 1/4 tsp turmeric powder Other Crab Curry Ingredients • 1/2 coconut • 1/2 tsp turmeric powder • 2 onions, sliced • 1 green chili, slit • Curry leaves • 2 medium-sized tomatoes, chopped • 1/2 tsp salt • Add ginger-garlic paste. • 1 kg crab. Clean and cut them into pieces. • 1 tsp lemon juice. (add as per taste) How to make crab sukka 1. Roast 15 Byadgi red chilies until crisp on low heat. Remove to a plate. 2. Roast on low heat until aromatic. Remove to a plate. 3. Heat 2 tsp oil over medium heat. 4. Add garlic and sliced onions. Stir fry until onions are light golden. 5. Add curry leaves and give it a quick stir and remove to a plate. 6. Add coconut and curry leaves to the same pan. 7. Roast the coconut until light golden on medium heat. Remove from heat. 8. Let the roasted ingredients cool down to room temperature. 9. Keep the roasted coconut separate; it will be used later. All the other roasted ingredients will go in the sukka masala. 10. Transfer to a mixer jar. Do not add roasted coconut to this masala. 11. Add tamarind and turmeric to this masala. Add a little water and grind it to a smooth and thick paste. 12. Remove the masala to a bowl. Do not rinse the mixer jar. 13. To the same mixer jar, add the roasted coconut. 14. Do not add water and grind for a few pulses. Just to make it fine, but not fine powder. 16. Heat 2-3 tsp of oil in a pan over medium heat. 17. Add onions. Stir fry and cook until onions are soft. 18. Add 1 green chili, slit a few curry leaves. Stir and cook until onions are golden. 19. Add tomatoes and salt. Combine. 20. Add ginger garlic paste. Stir and cook until the tomatoes are soft and pulpy. 21. 1 kg crab. Clean and cut them into pieces. Combine. Add a little water (1/4 cup). Cover and cook for 5 minutes or until crabs are cooked. 22. Crabs are cooked. Add the masala paste and combine. Cover and cook for 2 minutes on low heat. 23. Taste the crab masala and add salt. 24. Add lemon juice. Add the roasted and ground coconut. 25. Combine. Switch off the heat. 26. Garnish with coriander leaves. Crab sukka is ready to serve. Serve hot with rice and curry. #crabsukkarecipe #crabsukka #mangaloreancrabsukka #mangaloreanrecipes #crabrecipes Follow us on : Facebook -   / theyummydelights   Subscribe for more recipes -    / @theyummydelights   Website - http://theyummydelights.com Pinterest -   / theyummydelights   Gmail - theyummydelights@gmail.com Do try this crab sukka recipe and share your experience with us. If you liked this video, give it a thumbs up and subscribe! Please leave your comments and suggestions in the comments section below. Crab sukka, also known as Crab Sukka Masala or Dhenji Sukka, is a popular, spicy, and tangy dry or semi-dry coastal dish from the Mangalorean region of West India, featuring crab cooked in a fragrant spice paste and often finished with roasted coconut. It is typically served hot with rice, Indian bread, or Mangalore buns.