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Exclusive Recipe by Chef Prasad Chirnomula

Konkan Samundri

Honored by the New York Times, The James Beard Foundation and a score of others, Chef Prasad Chirnomula is considered to be one of the top Indian chefs in America today. 

Konkan Samundri (Signature Appetizer)

Jumbo lump blue crab - tempered ginger, mustard seeds, green chilies and coconut


  • Jumbo Lump Crab - 1 lb
  • Butter - 2 Tablespoons
  • Black Mustard Seeds - ¼ Teaspoon
  • Chopped Garlic - 2 Cloves
  • Peeled & Chopped Ginger - ½ Teaspoon
  • Curry Leaf - 8 leaves
  • Chopped Serrano Chili - 1
  • Medium sized Red Onion - 1 (Peeled and finely chopped)
  • Fresh Grated Coconut - 1 Tablespoon
  • Coconut Milk - 1 Cup
  • Lemon Juice - ½ a Lemon
  • Black pepper powder - To taste
  • Salt - To taste


Heat a heavy bottomed sauté pan to a smoking point and reduce heat from high to medium. Add butter to the pan and after 30 seconds quickly add mustard seeds, chopped garlic, ginger, curry leaf, Serrano chili and onions. Stir for two minutes while increasing to high heat. Add the crab, fresh coconut salt and pepper and cook for one minute. Next add the coconut milk and reduce it by further cooking five minutes scraping all the sides and bottom. Mix in lemon juice, stir and serve hot.

Chef’s Note: Keep a cover ready for the sauté pan. When you add the mustard seeds and all other ingredients to the hot butter you will find the seeds pop out. To avoid that cover immediately. You can substitute the Serrano chili with any chili you like. The coconut I like is from Thailand with the brand name Chacko.  Refrigerate the coconut milk before use to keep the milk to a creamy consistency.