In This article provides a traditional recipe for Jenji Gassi (Mangalore-style Crab Curry), a popular coastal delicacy.
The recipe focuses on a rich, coconut-based masala that perfectly complements the flavor of fresh crabs.
Ingredients Overview
Main: Freshly cleaned crabs (Jenji).
Masala Base: Fresh grated coconut, dried red chilies, coriander seeds, cumin seeds, black pepper, and garlic.
Aromatics & Spices: Turmeric powder, tamarind, and salt.
Step-by-Step Preparation
1. Preparing the Masala
The process begins by preparing the spice paste. The spices (chilies, coriander, cumin, etc.) are ground along with grated coconut and tamarind to create a smooth, thick masala. A bit of turmeric is added to give it a vibrant color.
2. Cooking the Masala
The ground masala is transferred to a cooking pot. Water is added to adjust the consistency of the gravy. It is important to let the masala reach a boil so that the raw smell of the spices disappears.
3. Adding the Crabs
Once the masala is simmering, the cleaned crabs are added to the pot. Salt is added at this stage to ensure the crab meat absorbs the seasoning during the cooking process.
4. Simmering and Finishing
The pot is covered, and the curry is allowed to cook on medium heat. The crabs change color (becoming reddish/orange) as they cook. Our suggestion cooking for about 10-15 minutes until the gravy thickens and the flavors are well-incorporated.
Serving Suggestion
The final result is a thick, aromatic Jenjida Gassi. It is traditionally served hot with:
Kori Rotti (crispy rice wafers)
Boiled Rice
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