Next time you have live crabs at the market, bring home and make this Mangalore-style Crab Sukka Recipe – a specialty from an Indian coastal city from the state of Karnataka. You will love the earthy flavours from blending whole spices with fresh coconut and a whole lot of crabs. Serve with roti or rice for the perfect seafood meal.
Eating seafood comes naturally to us Goans. Kids are exposed to cleaning and eating shellfish at really young ages, almost a part of growing up. I still remember cleaning prawns from their shells and deveining them used to be a regular odd-job for my sister and I. Crabs on the other hand, were a bit more complicated. Dad would bring back live fresh crabs from the market, we’d watch mum clean and prep them (as humanely as possible) and we’d be bursting with excitement to devour them. We’d sit at the dinner table and Dad would clean and put the delicious crab meat on to our plates, until I was old enough to manage to do it myself.
I have a great soft-corner for regional Indian cuisine – the kind you don’t usually find on restaurant menus. Due to its proximity, there’s a lot of food/cultural commonalities between Goa and it’s neighbouring states – Maharashtra and Karnataka. The recipe I share today originates from Mangalore – the coastal port city from Karnataka along the Arabian Sea. We share a great love for seafood and coconut with fellow Mangaloreans and this dish is inspired from Canara Restaurant in Karama which is my favourite place in Dubai to enjoy Crab Sukka and all other authentic Mangalorean specialties.