Saturday, 2 March 2019

MANGALOREAN CRAB CURRY

March 02, 2019 Saffron Flavours Sea Food No comments

I have soft-corner for seafood The recipe I share today originates from Mangalore – the coastal port city from Karnataka along the Arabian Sea. Mangalorean crab curry Next time you have live crabs at the market, bring home and make this Mangalore-style Crab. We living by the coast are introduced to see food at very young age. We grow up cleaning fish and I learnt cleaning crab at early age and memories of cleaning live crabs and them running out of the vessel comes to my mind as I write this recipe for you.
A well prepared crab curry is an absolute delight, make sure you use fresh crabs.
The earthy flavour from the spices blended with fresh grated coconut adds to the flavour of this curry. Serve this curry with boiled rice neer dosas or any bread of your choice.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Ingredients

6 crabs (cleaned and cut into pieces)

1/4 tsp turmeric powder

2 cups coconut fresh grated

1 onion large (finely sliced)

4 whole red kashmiri chillies

3 whole long red chillies

5 - 6 cloves garlic

1.5 cups water

1.5 inches ginger

1 tsp tamarind paste

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 tsp mustard seeds

1.5 tbsps vegetable oil

2 sticks curry leaves

1 tbsp coriander leaves (finely chopped)

salt (to taste)

Instructions

Once the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, set aside for about 20-30minutes.
In a mixer grinder, add all the whole chillies, garlic, ginger, coriander and cumin seeds. Blend into a coarse paste with some water (just enough to mix). Once blended nicely, add in the fresh grated coconut and the tamarind paste but only blitz for about 5 seconds so that the coconut is still rough.
In a pan heat oil. Add the finely sliced onions and fry until softened. Add the ground spice and coconut paste and cook for a couple of minutes on medium to low flame, stirring regularly.
Add the crabs along with warm water and cover to cook. This should take about 10-15 minutes. Taste and adjust salt if necessary.
In a separate pan, prepare the tadka. Heat some oil, add the mustard seeds and let them splutter. Add the curry leaves and toss in directly into the crabs masala.
Garnish with finely chopped coriander leaves and serve immediately.

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MANGALOREAN CRAB CURRY

Ingredients

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