Here's how you can make a Goan Crab Sukkem at home

Seafood lovers, unite!
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Stir up a delicious meal from the freshest catch of this season. If you are a crab lover, then take a cue from Anirudh Deshpande, Executive Chef, The Westin Goa and make this wholesome Crab Sukkem to treat your friends and family in gourmet style!

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Shrimp scampi with a twist: Try this recipe for a delicious take on Venetian Scampi alla Busara


For the Crab:

4-5 medium-sized crabs, cleaned and cut into pieces

1 teaspoon turmeric powder

Salt to taste

For the Sukkem Masala:

1 cup grated coconut

6-8 dried red chilies

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon black peppercorns

1-inch piece of cinnamon

4-5 cloves

1 tablespoon tamarind pulp

2 tablespoon oil

For the Masala:

2 tablespoons oil

2 medium onions chopped

2 tomatoes chopped

2 green chillies

1 tsp grated ginger

2 tbsp garlic mince

1 teaspoon turmeric powder

Salt to taste

Water as required

Fresh coriander leaves for garnishing

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Preparing the Crabs:

Clean the crabs thoroughly and cut them into manageable pieces.

Marinate the crabs with turmeric powder and salt. Set aside for about 25 minutes.

Making the Sukkem Masala:

Heat 1 tablespoon of oil in a pan over medium heat.

Add the grated coconut and roast until it turns golden brown. Remove from the pan and set aside.

In the same pan, add dried red chilies, coriander seeds, cumin seeds, black peppercorns, cinnamon, and cloves. Roast until fragrant.

Combine the roasted coconut and spices. Grind them together into a smooth paste using a little water. Add the tamarind pulp and mix well.

Keep aside to cool.

Preparing the Masala:

Heat 2 tablespoons of oil in a large pot or pan over medium heat.

Add the chopped onions and sauté until they turn golden brown.

Add the grated ginger, minced garlic, and slit green chilies. Sauté for a few more minutes until the raw smell of the ginger and garlic goes away.

Add the chopped tomatoes and cook until they become soft and mushy.

Add the turmeric powder and salt. Mix well.

Add the prepared Sukkem masala paste to the pot. Cook for about 10 minutes, stirring occasionally.

Add the marinated crab pieces and mix well so that the crabs are coated with the masala.

Add splash of water to keep the masala moist and present burning

Reduce the heat to low, cover, and until the crabs are fully cooked and the flavors have melded together.

Final Touch:

Garnish with freshly chopped coriander leaves.

Serve hot with steamed Goan Red rice or poi  bread.

Representative Image
Shrimp scampi with a twist: Try this recipe for a delicious take on Venetian Scampi alla Busara

This five-star property is set to host a Crab Festival sometime in June.

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