Here is another recipe, close to my heart. Close to my heart not before I got married to an ardent crab fan! Having brought up in a non- crab eaters family I had no idea how to clean or cook crab leave aside the task of biting through it. It took quite a while for me to mentally prepare myself to go for it. After hearing enough of its lip smacking taste and insistence for trial from my dear husband, finally I was digging into neatly extracted crab flesh. And since then there is no turning back. The sweet taste of crab flesh, tones down the spicy gravy creating just the right balance. Well, still not a pro in breaking through the shell, but yes learnt the art of cleaning and cooking it. Here is a recipe I had jotted down in my recipe diary during my early years of learning, and which still remains to be on demand.
- Crab- 500 gms
- To Grind-
- Onion- 2 medium chopped
- Garlic- 6 cloves
- Ginger- 1 inch pc
- To roast and Grind to powder-
- Red chilly-8-10 as per your taste
- Aniseed- 1 tsp
- Black pepper-6
- Cumin-1/2 tsp
- Coriander-1 tsp
- Turmeric- 1/2 tsp
- Salt to taste
- For Seasoning:-
- Curry leaves- 10-15
- For Garnish:-
- Coriander leaves and lemon juice
- 1Heat oil in a kadai or wok, saute chopped onions, Garlic and Ginger. Once soft and light golden, let it cool and grind to a paste.
- 2Roast the ingredients under "to roast and grind" until aromatic, allow to cool and grind to fine powder.Keep aside.
- 3In the same Kadai, heat some oil, add the ingredients under seasoning. Now add the ground paste, spice powder, salt and fry well for 2-3 mins. Add the crab stir and coat it with the spices. Add a cup of water and allow to cook until done. Add water occasionally if required. Once gravy thickens to your desired consistancy, remove from heat, garnish with coriander leaves and lemon juice. give a quick stir and serve alongside aapam, or as side dish with pulao or steamed rice. enjoy!