Crab Sukka, also known as Jenji Sukka in Tulu, is a spicy coastal dish from Mangalorean cuisine. It is made with fresh crab, cooked in a spicy and tangy masala, and then mixed with coconut. I like to serve it with neer dosa or rice and dal.
"Sukka" means dry, so this recipe is dry or semi-dry, with no gravy, only a thick masala coating on the crab. Here's my quick and easy crab sukka recipe made with fresh homemade sukka masala, in just 30 minutes.
This crab sukka recipe is inspired by my chicken sukka recipe. I reduced the spices a bit so the crab flavour really stands out. I used the same homemade sukka masala that I make for chicken sukka and prawn sukka. You can prepare this sukka masala in advance, freeze it, and use it for many other Mangalorean non-veg dishes.
My recipe follows simple home-style Mangalorean cooking, and it tastes better than most restaurant versions. If you love coastal Mangalorean flavours, do try my prawn ghee roast and fish masala fry next.
Quick Look: Crab Sukka Masala Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: ~60 minutes
- Servings: 4
- Calories: ~360-380 kcal per serving (approx.)
- Cook Method: Roast spices → grind sukka masala → sauté onions & tomatoes → cook crab → add homemade sukka masala → finish with fresh coconut
- Spice Level: Medium spicy (can adjust)
- Flavor Profile: Spicy and tangy masala balanced with the sweetness of fresh coconut.
- Difficulty: Easy to medium, perfect for home-style coastal cooking.
SUMMARIZE & SAVE THIS RECIPE ON
Disclaimer: AI summaries may contain errors. Please check the original Crab Sukka recipe for accurate steps.
Why you'll love this recipe!
- Classic Mangalorean home recipe: Made the same way families in Mangalore cook crab sukka with freshly ground masala paste, coconut, and coastal spices. I kept the flavors simple in this crab masala recipe.
- Fresh coconut added at the end: Many versions mix coconut into the masala, but in my Mangalorean-style crab masala recipe, it is added last. This gives the dish a lovely texture and coastal flavor.
- Balanced masala (not too spicy): I keep the heat low so the crab's natural sweetness comes through. The masala has red chilies, coriander seeds, cumin, and tamarind. Coconut adds sweetness that balances the spices.
- Freezer-friendly sukka masala: Make the masala once, freeze it, and use it for chicken sukka, prawn sukka, squid sukka, or even mutton sukka. Perfect for meal prep.
Jump to:
Ingredient Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Crabs: I used fresh sea crabs available locally, but you can also use blue swimmer crabs or mud crabs.
- Byadgi red chilies: They add flavor and color to the sukka masala. You can substitute it with Kashmiri red chilies.
- Spices for sukka masala: coriander seeds, cumin, mustard seeds, black peppercorns, and fenugreek seeds. You can skip mustard and fenugreek if you don't have them.
- Tamarind: Adds a tangy flavor to the masala. Substitute it with lemon juice.
- Curry leaves: For that authentic South Indian flavor. I love adding it to my Mangalorean recipes. Skip if you do not have it.
- Coconut: Fresh coconut is the best. You can also use desiccated coconut.
How to make Crab Sukka with step-by-step photos
Step 1: Dry roast 15 Byadgi red chilies on low heat until crisp (image 1). Remove to a plate.
Step 2: In the same pan, roast coriander seeds, cumin, mustard, black pepper, and fenugreek until aromatic (image 2). Remove to the same plate.
Step 3: Heat 2 teaspoon of oil. Add garlic and sliced onions. Sauté until light golden. Add curry leaves, stir once, and remove from the pan (image 3). Keep it aside with the roasted spices.
Step 4: In the same pan, add grated coconut and turmeric. Roast until light golden (image 4). Remove to a separate plate. Let everything cool.
Step 5: Add the roasted spices, tamarind, and turmeric to a mixer jar. Add a little water and grind to a smooth, thick paste. This is your sukka masala paste (images 5 & 6). Remove it to a bowl. Do not rinse the jar.
Step 6: Now, in the same jar, grind the roasted coconut for a few pulses, coarse, not fine (image 7).
Step 7: Heat 2-3 teaspoon oil. Add onions and sauté until soft. Add one slit green chili and a few curry leaves. Sauté until golden (image 8).
Step 8: Add chopped tomatoes, salt, and ginger-garlic paste. Cook until the tomatoes turn soft and pulpy (image 9).
Step 9: Add 1 kg of cleaned and cut crab pieces with ¼ cup of water (image 7). Do not add more water. Cover and cook for 5 minutes or until crabs are cooked (image 8).
Step 10: Add the ground masala paste (image 9). Mix well, cover, and cook for 2 minutes on low heat (image 10).
Step 11: Taste and adjust salt. Add lemon juice and the roasted coconut (image 9). Stir well. A tiny teaspoon of ghee at the end brings restaurant aroma. I started doing this recently, and it changed everything.
Switch off the heat and garnish with fresh coriander leaves (image 10). Rest it for 10 minutes before serving. Serve hot with steamed rice or roti.
Tips to make the best Mangalorean Style Crab Sukka
- Use fresh crabs: The fresh ones release sweet juices and are more flavorful than the frozen ones. If using frozen crabs, thaw them properly.
- Lightly crack the crab claws: Just a gentle tap. It helps the sukka masala paste go inside and cooks the meat evenly.
- Do not add too much water in the beginning while cooking crabs. Crabs release their own water. If you add water, the sukka becomes a gravy.
- Let it dry on medium heat: Don't rush. The masala paste slowly sticks to the crab, turning it into a sukka.
Recipe FAQs
Crabs release natural water while cooking. Do not add extra water while cooking. Cook on medium heat until the masala becomes dry and sticks to the crab.
Sea crabs, blue swimmer crabs, mud crabs, or small local crabs work well.
The shell changes color (turns bright orange), and the meat becomes firm. Usually takes 7-8 minutes, depending on the size of the crab.
Rice, neer dosa, chapati, or pav. It goes with anything. I like to serve it as a side dish with plain steamed rice and dal.
Recipe Card
Crab Sukka Recipe
Equipment
- 1 Heavy bottom pan
Ingredients
For sukka masala
- 15 Byadgi red chilies
- 1 tablespoon coriander seeds
- ½ teaspoon cumin
- ¼ teaspoon mustard seeds
- ½ teaspoon black peppercorns
- ¼ teaspoon fenugreek seeds
- 2 teaspoon oil
- 8-10 garlic cloves
- 1 onion sliced
- 1 sprig curry leaves
- small ball of tamarind remove seeds
- ¼ teaspoon turmeric powder
Other Ingredients
- ½ coconut
- ½ teaspoon turmeric powder
- 2 onions sliced
- 1 green chili slit
- Curry leaves
- 2 medium sized tomatoes chopped
- ½ teaspoon salt
- Add ginger-garlic paste.
- 1 kg crab Clean and cut them into pieces.
- 1 teaspoon lemon juice. add as per taste
- 1 teaspoon ghee (optional)
Instructions
Making the sukka masala
- Dry roast 15 Byadgi red chilies on low heat until crisp. Remove to a plate.
- In the same pan, roast coriander seeds, cumin, mustard, black pepper, and fenugreek until aromatic. Remove and keep aside.
- Heat 2 teaspoon oil. Add garlic and sliced onions. Sauté until light golden. Add curry leaves, stir once, and remove from the pan.
- In the same pan, add grated coconut and turmeric. Roast until light golden. Remove and let everything cool. Keep the roasted coconut separate.
- Add the roasted spices, tamarind, and turmeric to a mixer jar. Add a little water and grind to a smooth, thick paste. (This is your sukka masala.) Remove it to a bowl. Do not rinse the jar.
- Now, in the same jar, grind the roasted coconut for a few pulses, coarse, not fine.
Cook the crab sukka
- Heat 2-3 teaspoon oil. Add onions and sauté until soft. Add one slit green chili and a few curry leaves. Sauté until golden.
- Add chopped tomatoes, salt, and ginger-garlic paste. Cook until the tomatoes turn soft and pulpy.
- Add 1 kg cleaned and cut crab pieces with ¼ cup water. Cover and cook for 5 minutes or until crabs are cooked.
- Add the ground sukka masala paste. Mix well, cover, and cook for 2 minutes on low heat.
- Taste and adjust salt. Add lemon juice and the roasted coconut. Stir well. A tiny teaspoon of ghee at the end adds a restaurant-style aroma. Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.
Notes
- Use fresh crabs: The fresh ones release sweet juices and are more flavorful than the frozen ones. If using frozen crabs, thaw them properly.
- Lightly crack the crab claws: Just a gentle tap. It helps the sukka masala paste go inside and cooks the meat evenly.
- Do not add too much water in the beginning while cooking crabs. Crabs release their own water. If you add water, the sukka becomes a gravy.
- Use roasted coconut or fresh coconut: Fresh coconut gives softness. Roasted coconut gives a deeper taste. I keep alternating depending on my mood.
- Let it dry on medium heat: Don't rush. The masala paste slowly sticks to the crab, turning it into a sukka.
- Rest it for 10 minutes before serving. The flavours settle and cling better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Share your thoughts