Andhra Style Peethala Iguru Recipe | Spicy Crab Curry | Crab Recipe

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Andhra-Style Peethala Iguru Here’s an exciting and motivating Andhra-style Peethala Iguru (Spicy Crab Curry) recipe for you! This dish is packed with bold spices, rich flavors, and a heavenly aroma that will make your kitchen smell divine. Let's dive into this fiery, finger-licking crab delicacy that pairs best with hot, steaming rice.
Craving a dish that’s bursting with coastal flavors and packed with the richness of aromatic spices? This Andhra-style Peethala Iguru (Crab Masala Curry) is the ultimate seafood delight! With its deep, spicy masala, perfectly cooked crabs, and a luscious coconut-based gravy, this dish will transport you straight to the coastal kitchens of Andhra Pradesh. Follow along for an unforgettable meal!

This Andhra-style Peethala Iguru is a celebration of bold spices, rich masalas, and coastal goodness! Get ready to dig in and enjoy a feast of flavors with every bite.

Try it today and let the magic of Andhra seafood cuisine take over your kitchen!

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Tips

Grind the nut-coconut paste to a super fine consistency to give the curry a rich, smooth texture.
Oil and spices are essential to eliminate the seafood smell and enhance the taste.
Cooking each ingredient until oil floats is the key to a deep, well-balanced flavor.
Cook the curry slightly spicier than usual as the crabs soak up the flavors, the heat will mellow down.

Andhra Style Peethala Iguru Recipe | Spicy Crab Curry | Crab Recipe - Recipe Video

Andhra Style Peethala Iguru Recipe | Spicy Crab Curry | Crab Recipe

Restaurant Style Recipes | nonvegetarian

Prep Time 15 mins
Soaking Time 30 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Servings 6

ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

1 kg Cleaned Crabs
1.5 litres Water
1 tbsp Ginger-Garlic Paste
¼ tsp Turmeric
2 slit Green Chillies
1 tbsp Chilli Powder
Salt (to taste)
For the Masala Podi (Spice Powder):
1 tbsp Coriander Seeds
½ Bay Leaf
3 Green Cardamoms
3 Cloves
1.5 inch Cinnamon
1 tsp Patthar Phool (Dagad Phool/Stone Flower)
½ Marati Mogga
Mace (A small piece of javitri)
3 Dry Chillies
For the Nut-Coconut Paste:
¼ cup Fresh Coconut
1 tbsp Melon Seeds (or substitute with extra cashews/poppy seeds)
10-12 Cashews (soaked)
For the Masala Curry:
⅓ cup Oil
1 cup Onions (finely chopped)
2 slit Green Chillies
3 sprigs Curry Leaves
1 tbsp Ginger-Garlic Paste
Salt (to taste)
1½ tbsp Chilli Powder
⅛ tsp Turmeric
1.5 cups Tomatoes (chopped)
2 tbsp Coriander Leaves (chopped)

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Instructions

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Prepping the Crabs: 1). In a large pan, add cleaned crabs, 1.5 litres of water, ginger-garlic paste, turmeric, slit green chillies, chilli powder, and salt. 2). Cook on medium flame for about 15 minutes until the crabs are 70% cooked. Remove the crabs and reserve the flavourful stock for later use.
Making the Masala Podi (Spice Powder): 1). Dry roast coriander seeds, bay leaf, cardamoms, cloves, cinnamon, patthar phool, marati mogga, javitri, and dry chillies on low flame until aromatic. 2). Transfer to a spice grinder and grind to a fine powder. Set aside.
Preparing the Nut-Coconut Paste: 1). Blend fresh coconut, soaked cashews, and melon seeds into a smooth, creamy paste. 2). This rich paste will add depth and thickness to the curry.
Cooking the Masala Curry: 1). Heat ⅓ cup oil in a pan. Add onions, slit green chillies, and curry leaves. Sauté until light golden. 2). Add ginger-garlic paste and fry well until the raw smell disappears. Season with salt, chilli powder, and turmeric. Mix well. 3). Add chopped tomatoes and cook until they turn mushy and the oil starts floating. Stir in the nut-coconut paste and sauté until the oil starts separating.
Bringing It All Together: 1). Add the cooked crabs back into the masala and coat them evenly. Pour in 1 cup of the reserved crab stock and let the crabs simmer in the masala for 12 minutes until the oil floats on top. 2). Sprinkle ground masala powder reserve ¾ - 1 tsp for garnish and mix gently. Add chopped coriander leaves and cook for another 2-3 minutes.
Final Touch: 1). Sprinkle the remaining spice powder and fresh coriander before serving.
Serving Suggestion: 1). Serve this aromatic Peetala Iguru with steaming hot rice and enjoy a burst of bold flavors in every bite!