Last month I got to have a crab curry prepared by my friend Veena, which was absolutely different in taste, texture, color and aroma which was like the one we have in restaraunts. I liked the curry to the core, and so thought of preparing it by myself.

The secret behind the recipe was the masala they prepare, she also added that this masala goes out well with all the seafood both for curry and fry.

I tried it at home, it was delicious and something different from what I prepare. Trying different food is something interesting to me. Let me share the recipe of the masala powder…

Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Seafood Masala

Dry roasted and about to grind

Ingredients:

• Ulundam paruppu/Black Lentil/Urad dal – 1 tbsp
• Tuvaram paruppu/Split pigeon pea/Toor dal – 1 tbsp
• Kadala paruppu/Split chickpea/Channa dal – 1 tbsp
• Paasiparuppu/Green Lentil/Moon dal – 1 tbsp
• Red chilies – 9 nos
• Coriander seeds – 3 tbsp
• Cumin seeds – 3 tbsp
• Turmeric powder – 2 tsp
• Black peppercorns/Milagu – ½ tbsp.
• Cloves – 7 nos
• Cinnamon (1” stick) – 4 nos
• Star Anise – 5 nos

Preparation:

• Dry roast all the dal/paruppu/lentil together for few mins or until they start turning golden brown or until you get a wonderful aroma.
• Transfer it to a plate, spread it and keep it aside.
• Dry roast all the spices together for few mins or until they start turning the color or until you get a wonderful aroma.
• Transfer it to a plate, spread it and keep it aside.
• Grind it in a mixie, to fine paste once when it comes to room temperature.
• Transfer it to a plate and bring it room temperature.
• Store it in an air-tight container.

You can also prepare this in large quantity and store it in an air tight container.