Shell Fish Masala: What to Cook with It, from Chimbori to Prawns

Coastal Maharashtrian cooking is built around fresh seafood and bold, aromatic masalas. Our Shell Fish Masala is a blend made specifically for that kind of cooking: spicy, aromatic and rich, with a coastal character.

What is in the blend?

Shell Fish Masala is a traditional seafood spice blend of roasted spices, red chilli, coriander, cumin and warming whole spices. It is made with no preservatives, additives or artificial colours.

What to cook with it

• Chimbori (crab) masala: a coconut-based crab gravy, a coastal favourite.
• Prawn curry or prawn masala: quick to cook and full of flavour.
• Clam (tisrya) curry: a classic coastal preparation.
• Seafood rassa and seafood fry: use it as a base masala or as a coating for fry.
• Lobster and other shellfish: the same blend works across shellfish dishes.

Tips for a rich coastal gravy

• Brown the onions well before adding the masala. The golden colour carries into the gravy.
• Cook the masala in oil until the oil starts to separate, then add the seafood.
• Roasted coconut, ground into a paste, makes the gravy thicker and richer.
• Do not overcook shellfish. Prawns need only a few minutes, while crab takes longer.

A recipe to start with

For a step-by-step crab curry, see our Shell Fish Masala Recipe, which lists the ingredients, the coconut gravy and the full method.

Explore more coastal flavours

If you enjoy Konkan-style cooking, also try Malvani Fish Masala for fish curry and fish fry, or browse our Konkan style masalas.