Ingredients

Preparation Steps:

1. Make the Wet Masala Paste:

1. Heat a teaspoon of oil in a pan.

2. Sauté the chopped onion, dry coconut, coriander seeds, cumin seeds, groundnuts, sesame seeds, and fenugreek seeds for about 3–4 minutes until aromatic.

3. Add ginger and garlic and sauté for another minute.

4. Allow the mixture to cool, then grind it into a smooth paste using a little water.

2. Fry the Fish (Optional but flavorful):

1. Lightly heat 2 tablespoons of oil in a deep pan.

2. Add the cleaned fish pieces and lightly fry them for 2–3 minutes on medium flame.

3. Sprinkle ½ teaspoon red chili powder and a pinch of turmeric during frying.

4. Remove and keep aside.

3. Prepare the Curry:

1. In the same pan, add remaining oil if needed.

2. Add the ground masala paste and sauté for 2–3 minutes on medium heat.

3. Add the tamarind extract, green chilies, curry leaves, turmeric, red chili powder, and salt.

4. Let the gravy boil for 5–7 minutes, until the raw smell disappears and oil starts to separate.

4. Cook the Fish:

1. Gently place the fried fish pieces into the simmering gravy.

2. Cover and cook on low flame for 8–10 minutes without stirring (to avoid breaking the fish).

3. Once the fish is tender and the gravy thickens, turn off the heat.

5. Garnish and Serve:

1. Garnish with freshly chopped coriander leaves.

2. Let the curry rest for 15 minutes before serving — the flavors will deepen.

Serving Suggestions:

Serve Nandyal Chepala Pulusu with hot steamed rice and a side of raw onions or lemon. A touch of ghee on rice elevates the experience. This dish is perfect for lunch or festive occasions.

Ingredients

Preparation:

1. Clean the Crabs:

   • Wash and clean the crabs thoroughly. Use only the body and legs.

2. Prepare the Masala Paste:

   • In a small pan, dry roast cloves, cinnamon, coriander seeds, poppy seeds, sesame seeds, and coconut pieces until aromatic.

   • Allow it to cool, then grind it into a fine powder in a mixer.

   • Add a little water to make a smooth, thick masala paste.

Cooking Method:

1. Heat 3 tablespoons of oil in a pot.

2. Add chopped onions and green chilies. Sauté until onions turn slightly golden.

3. Add 1 teaspoon of ginger-garlic paste and sauté well until the raw smell disappears.

4. Add the cleaned crab pieces and salt. Sauté the crabs for about 2 minutes on medium heat.

5. Now, add the prepared wet masala paste and curry leaves. Mix everything thoroughly so that the crabs are well coated with the spices.

6. Cook for 5 minutes while stirring occasionally.

7. Add 1 glass of water, cover with a lid, and let it simmer for about 10 minutes or until the gravy thickens and crabs are fully cooked.

8. Once done, turn off the stove.

Serving Suggestion:

Serve this Spicy Crab Masala hot with steamed rice or roti.
It’s a high-protein, healthy, and easily digestible seafood dish, packed with aromatic spices and traditional flavors that naturally cool the body!