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mangalorean crab sukka served in a white bowl.
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Crab Sukka Recipe

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Indian, Manglorean
Servings: 6 people
Calories: 158kcal
Author: Preeti Nayak

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

Calories: 158kcal | Carbohydrates: 20g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 584mg | Potassium: 683mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1504IU | Vitamin C: 217mg | Calcium: 78mg | Iron: 2mg