Saturday, November 1, 2008

Crab Curry (Goan Style)

Hi All,

Last week I had made crab curry for one of my favorite Aunts in Chicago. She loves crabs (kullyo; like the way we say in Goa) and I thought I will surprise her by making one of her favorite dishes. Called my mom and took the recipe from her. Aunt loved it so much and that has encouraged me to post the recipe on my space!

If you are a sea food lover, you should definitely try this one.

Caution - This dish contains coconut, in case you are allergic or don't like coconut, you may not want to put lot of time cooking it.

I may be using some words in Konkani. I will try to find the equivalent English word for the ingredients. Sorry, if I cannot give you all of them.

Crabs - In India there should not be any problem to find crabs. In the U.S., you may want to check out Chinese/Mexican stores and look for Chinese blue crabs. If you are lucky, you may get the live ones too.
Clean the crabs properly before cooking. Remove the limbs seperately from the shell. Now hold the front of the crab with both your hands. Using both hands pull the shell apart slowly to open it. Rinse it with water so that all the dirt is removed.

Preparation time 45 min - 1 hr
Ingredients -
Masala
5 Cloves
10 Pepper
1/2 inch Tikhi (Cinnamon)
1 pinch Badishep (Fennel seeds )
1 pinch Shai Jeere (Black Cumin Seeds)
1/2 tb sp spoon Khaskhas (Poppy Seeds)
1 tb sp Coriander Seeds
1/4th of a leaf;very very small dagad phool (Star Anise)
1/2 sp Red Chilli Powder
1/4 sp Haldi (Turmeric Powder)
Salt to taste
Few strands of finely chopped Oli Kothambir (Coriander leaves)
1 tb sp. Tamarind
2-3 tb sp Oil
6 Crabs
1 cup Sai (Shredded coconut)
1 1/2 cup cut Onion

Preparation -
Alain (Gravy)
Heat Oil on a Tava (flat pan). Add the masala and 1 cup Onion. Fry till onion lightly brownish. Add shredded coconut and roast for some time. Turn off the stove and let it cool for sometime. Now finely grind the ingredients to make paste (add some water when grinding). Add tamarind when grinding.

Add 1 tb sp oil to a pan. Add 1/2 cup onion. Fry till brown and add crabs. Add chilli powder and turmeric powder. Cook for 10-15 mins. Add the gravy paste to crabs. Let it cook for 15-20 mins. Add coriander leaves to the gravy.

I hope you try it out and let me know if you liked it! Tastes awesome with portuguese style (torraad - crisp) bread or rice.

Enjoy!

4 comments:

Abhishek Sohani said...

:-) its one Happy Crab curry!!

will let you know when i try it out

Navin said...

It was awesome..When do I get to have it again ?

Oswald said...

Hi Shreya, I was searching for Crabs curry recipes on the internet, I got many, but I found your recipe very nice and quite goan style (the way I like it), you know, like roasting the masala and all that stuff. Cause most of the recipe I got on the internet did not mention about roasting, I will try it in this week and will surely let you know the feedback.

I hope you will not mind me trying this recipe.

Basically I am from GOA, staying in Mumbai, I love to eat good food. My mom is a good cook, but she is working in Saudi Arabia, so I have to try out my hand at cooking by taking the recipes from the internet, some don’t turn out that good, but I try.

Bye
Ozzie

Mich said...

Shreya.. Thanks so much for the recipe and the tips..

The crab curry was delicious. I had just one problem.. the live crabs just didnt want to be cooked even after putting them in the freezer for more than an hour !. So I just changed one thing.. I placed them in boiling water for about 2 mins and then cleaned them. That really helped.
I think I put in a little less chilly powder so the next time will add some more..
Will definitely try it out more crab recipies and the way you mentioned about cleaning the crabs is just awesome.. I have got the hang of it and am prepared for more crab delicacies at home.

The curry had a nice rich taste.. Roasting of the coconut made such a difference.. and am glad I made it the same way as per your recipe.. Thanks and would love to see more recipies up on your blog!