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Crab Sukka Recipe | Crab Sukka Mangalorean Style | How to make Crab Masala


Hey guys, you have seen my video 'how to clean crabs before cooking'. Here is the real treat. Crab Sukka Mangalorean style, which I have grown up eating. Please try it and please don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.

Crab Sukka is a delicacy from Mangalore, a coastal city in Karnataka. Fresh crabs are cooked with the freshly dry roasted spices like coriander, cumin, pepper, cinnamon, cloves dry Kashmiri red chillies and coconut which adds a real depth of flavour and pairs perfectly with the sweetness of the crab meat.

As there are plenty of coconut trees in every house in Mangalore, fresh coconut and coconut oil is used for all the dishes. I am proud to say that the coconut oil is considered the best oil for health and especially to prevent cancer and weight gain.

Please give it a try and I am sure you will love it. This dish is a real treat for kids.


Prep time: 10 mins. Cook time: 10 mins. Total time: 20 mins.

Author: Curry for the Soul

Recipe Type: Scrumptious Seafood

Cuisine: South Indian

Serves: 6


  • 2 tbsp coriander seeds

  • 1 tbsp cumin seeds

  • 1/4 tsp peppercorns

  • 7-8 Kashmiri dry chillies (can add more if you want more spicy)

  • 1" cinnamon

  • 4 cloves

  • 4 tbsp coconut oil

  • 1" piece ginger, chopped

  • 2 garlic cloves, chopped

  • 1 onion, sliced

  • 1/4 tsp turmeric powder

  • 2 tbsp lime juice

  • 1 cup desiccated coconut

  • 1 tsp mustard seeds

  • 10-15 curry leaves

  • 1 tsp salt (check the salt at the end and adjust because crab shells are salty)

  • water for grinding masala and for curry


  1. Heat a pan and dry roast coriander seeds, cumin seeds, peppercorns, cinnamon, cloves, Kashmiri dry red chillies until aromatic

  2. Transfer them to a mixie

  3. Heat some oil and saute ginger, garlic and sliced onion until onion turns golden brown

  4. Add it to the mixie.

  5. Add turmeric powder, lime juice and 1/2 cup water to make a fine paste

  6. Add desiccated coconut to the ground masala and pulse it for a few seconds. Let it be coarse

  7. Heat 2 tbsp coconut oil in a deep pot and add mustard seeds

  8. When they splutter, lower the flame and add curry leaves

  9. Immediately add the ground masala and saute it for 2 minutes

  10. Add masala water, salt, cover the pot and bring the curry to a boil

  11. Add the cleaned crab and cook until the meat is tender and until the curry dries up to make crab sukka

  12. If you want crab curry, then don't dry the curry.

Enjoy & share


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