Crab curry | Jenji Gassi – Mangalore style Crab Gassi

Crab curry | Jenji Gassi – Mangalore style Crab Gassi

Crab curry | Jenji Gassi | Edi Gassi – Mangalore style Crab Gassi with step by step pics

Hello foodies,
Sharing my First ever recipe for crabs today!! I did share Kadai Prawn Gravy  and Prawn Sukka earlier which were much loved by you and many of you had asked me to share the crab curry recipe. So here it comes 🙂

Of all the sea food varieties, crab meat stands out for having a sinfully sweet taste that can be used as a main course,as appetizer and even as part of salads.Our Mangalorean style of preparation adds a certain level of heat and spice which wonderfully matches this delectable meat resulting in a dish that will have you struggling to stop at just a few pieces.

The next time you visit the fish market, bring them home and make this Mangalore-style Crab Curry popular as Edi Gassi in Kannada / Jenji Gassi in Tulu.A well prepared crab curry is an absolute delight.You will love the earthy flavors from blending roasted whole spices with fresh coconut and then cooking the crabs in it. Serve this flavorful curry with rice or chapatis for the perfect seafood meal.

Crab curry

 

Crab Gassi / Jenji Gassi / Edi Gassi

July 19, 2017
: 6-8
: 15 min
: 15 min
: 30 min

delectable mangalorean style crab curry

By:

Ingredients
  • For marination
  • 1 kg /6 medium sized crabs
  • 1 tsp turmeric
  • 1 tsp ginger garlic paste
  • salt to taste
  • For the masala
  • 2 tbsp coconut oil
  • 1/2 tsp fenugreek seeds
  • 1 tsp pepper corns
  • 1/2 tsp cumin seeds / jeera
  • 1 tbsp whole coriander seeds
  • 1 inch ginger (cut into slices)
  • 7 cloves Indian garlic
  • 1/2 onion
  • 10 byadgi chiilies (15 -16 if you like it spicy)
  • 1 tsp turmeric powder
  • 1/2 cup fresh shredded coconut
  • 1 tbsp (1/2 lime size )tamarind
  • For the curry
  • 3 tbsp oil
  • 1 chopped onion
  • 15 curry leaves
  • 1 tomato chopped
  • 1/2 cup water
  • coriander leaves
Directions
  • Step 1 Marinate crab in salt , turmeric powder and ginger garlic paste and set aside.
  • Step 2 Heat oil in a pan.Add fenugreek seeds , pepper , cumin seeds , coriander seeds.Saute for a minute.
  • Step 3 Add ginger slices, garlic cloves, diced onion, byadgi chillies.saute for 2- 3 mins on low flame.
  • Step 4 Next add turmeric powder, coconut and saute for two more minutes. switch off the flame and allow to cool.
  • Step 5 Blend to a smooth paste along with the tamarind and couple of tablespoons of water.
  • Step 6 Now heat oil in a pan.Add onion and fry till they turn translucent.
  • Step 7 Next goes in the curry leaves and tomatoes.Saute till the tomatoes turn soft. Add ground masala .Add half a cup of water or more depending on the consistency of the curry you are looking for.
  • Step 8 Add salt.Once the curry comes to a boil , add crab, cover with a lid and cook on low – medium flame for 10 -15 minutes.This helps in retaining all the moisture and the delicate crab meat doesn’t dry out.
  • Step 9 Garnish with coriander leaves.Serve hot!

In Pics :

Marinate crab in salt , turmeric powder and ginger garlic paste and set aside.

Heat oil in a pan.Add fenugreek seeds , pepper , cumin seeds , coriander seeds.Saute for a minute.Add ginger slices, garlic cloves, diced onion, byadgi chillies.saute for 2- 3 mins on low flame.Next add turmeric powder, coconut and saute for two more minutes. switch off the flame and allow to cool.Blend to a smooth paste along with the tamarind and couple of tablespoons of water.

Now heat oil in a pan.Add onion and fry till they turn translucent.Next goes in the curry leaves and tomatoes.Saute till the tomatoes turn soft. Add ground masala .Add half a cup of water or more depending on the consistency of the curry you are looking for.Add salt.

Once the curry comes to a boil , add crab, cover with a lid and cook on low – medium flame for 10 -15 minutes.This helps in retaining all the moisture and the delicate crab meat doesn’t dry out.Garnish with coriander leaves.

Serve hot with rice ,chapatis or rotis!

Crab curry

*Cleaning the crabs might be a bit messy .Your fish monger could help you with it. Washing them thoroughly is the next step. Once done cooking crabs is fairly easy.They get cooked perfectly in 10-15 minutes on low flame.

I would love to hear from you if you try it 🙂 If you have any questions here, let me know in comments below. If you try this recipe click a pic and tag on instagram with #thekaravaliwok @the_karavali_wok for a chance to be featured 😉

See you soon with another interesting recipe.Till then Keep Smiling and Spread Happiness 🙂

Smitha



10 thoughts on “Crab curry | Jenji Gassi – Mangalore style Crab Gassi”

  • How much ground masala and salt do you put in the curry part? The ingredients section for the curry doesn’t state amounts or ingresients?

    • Hi Rebekah
      There is a separate heading in the ingredients section under the name “for the masala” Please check it out
      Coming to salt, start by just adding a teaspoon. Taste and see if the flavors have improved. Add a little more as needed.

  • Wow , thanks for sharing the wonderful recipe, recently let me share the recipe for Jaafna Crab curry, For Jaffna Curry Powder ln a pan, dry roast 2 tbsp cumin seeds, 2 tbsp coriander seeds, 7-8 dried red chillies, 1 tbsp fennel seeds 1 tbsp black peppercorns, 1 tbsp fenugreek seeds, 2 tbsp mustard seeds add 1 tbsp turmeric pwoder and 1 tbsp red chilli powder, 10-12 fried curry leaves and 2 tbsp salt Grind the mixture into fine powder and keep aside.
    For Curry: Cumin, black peppercorn, coconut paste – Dry roast cumin,black peppercorn, coconut and make a fine paste.
    In a stock pan, warm oil and add 1-2 roughly crushed green chillies, 10-12 curry leaves, 2tbsp jaffna curry powder and saute, clean 3 mud crabs, break them into smaller pieces and add it in the stock pot, let it fry, Add 2 tbsp cumin, black peppercorn, coconut paste, 30 gms drumstick leaves and mix all ingredients together add 200 ml coconut milk, water as required, 1 tbsp tamarind pulp and cover the pan till the crabs cook.

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