Discover Secret Spice Blends For Perfect Coastal Seafood At Home
If you are a seafood enthusiast, few things compare to the deep, succulent taste of fresh crabs. Executive Chef Sayan Mazumdar brings a masterpiece to the table with his Mangalore Crab Green Curry, a dish that celebrates the bounty of the ocean through a lens of traditional coastal spices. Using the iconic Chilika Crabs—prized for their sweet, firm meat—this recipe is a masterclass in balancing heat, herbaceous freshness, and earthy aromatics.
The soul of this dish lies in its vibrant green masala. Unlike traditional red curries, this preparation relies on a lush blend of fresh mint, coriander, and grated coconut. The process begins by treating 1kg of cleaned Chilika crabs in a bath of salt and turmeric water, ensuring every morsel is pristine and seasoned from the start.
As you begin to roast the spices—fenugreek, cloves, cardamom, and fennel—the kitchen fills with an intoxicating, warm aroma. This sensory experience intensifies as you grind these toasted seeds with garlic, ginger, and tamarind pulp to create a thick, emerald-hued paste. The tamarind provides a necessary tang that cuts through the richness of the coconut, while the green chilies offer a sharp, lingering kick.
The cooking technique is deceptively simple but requires patience. After sautéing sliced onions until they reach a perfect golden brown, the crabs are simmered briefly to lock in their natural juices. Once the green masala is introduced, the curry transforms into a medium-thick, velvety sauce that clings to the crab shells. As it simmers for 20 minutes, the shells turn a beautiful orange-red, contrasting strikingly against the deep green gravy.
When served hot, the aroma is dominated by fresh curry leaves and the earthy scent of cumin. Each bite offers a complex texture—the crunch of the shell leading to tender meat, followed by the smooth, spice-laden curry. Whether you pair it with fluffy steamed rice or a flaky paratha, this dish is a persuasive invitation to explore the best of coastal Indian cuisine.
With Inputs from: Executive Chef Chef Sayan Mazumdar, ITC Fortune, Bhubaneswar
