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

Restaurant Style Recipes | nonvegetarian

  • Prep Time 15 Mins
  • Cook Time 40 Mins
  • Servings 6

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Final Touch: 1). Sprinkle the remaining spice powder and fresh coriander before serving.
  7. Serving Suggestion: 1). Serve this aromatic Peetala Iguru with steaming hot rice and enjoy a burst of bold flavors in every bite!