Preparation time : 15 minutes
Cooking time : 20 minutes
Serves : 4 members
Description
The first time I got to taste crab was at my aunt Thasneem’s place in chennai. Crab was never cooked or served in our homes before. My first try, I did get mesmerized with sweet taste of the crab flesh and the most interesting part was to fight out the shells to get the flesh part. At that point of time as a kid it felt like a treasure hunt game to me. As we enjoyed the crab, mom at home started to cook it as well. Here at hubbies place, it’s just my father-in-law and me who enjoy the crab. Latter my boy and hubby dear’s niece joined in. I know to prepare the crab in two ways. One is typical Indian and the other oriental. This recipe was shared to me by my best buddy sulu and that’s why this dish has such a name. The fried spices lend well to create delicious flavor profile The day I gave this dish a try at my home kitchen, I had my boy out of his bed early. Him being some one who loves to sleep, there has to be a great source of motivation to get him out of his bed each morning. The aroma of this dish did it for him where he was beside me asking for a taste even before the dish was cooked. My mind just travelled to my friend sulu’s home as she’s got four boy’s and imagine the situation there. A side of this kind of dish is perfect with almost any kind of meal. What more do you need, lift the dish straight to the table and serve with loads of love.
Ingredients | Quantity |
|---|---|
| Crab | 1 kg |
| Whole Peppercorns | 3 tablespoons |
| Whole coriander seeds | 2 tablespoons |
| Fennel seeds | 1 tablespoon |
| Ground big Onion paste | 2 cups |
| Turmeric powder | 1 teaspoon |
| Salt | to taste |
| Ginger garlic paste | 1 tablespoon |
| Coconut oil | 4 tablespoons |
| Curry leaves | 2 teaspoon |
Method
- Dry roast whole peppercorns, whole coriander seeds and fennel seeds separately until a good aroma arises making sure not to burn the spices. Cool completely and powder the spices together in a food processor.
- Heat 2 tablespoons of coconut oil in a wide pan. Add the onion paste and sauté to translucent until raw smell is not there. Top with Ginger and garlic paste. Sauté to crisp.
- Add the powdered dry roasted masala powder, turmeric powder, crab and salt to taste. Toss well for a minute. Add little water, cover and cook stirring occasionally for 10-15 minutes or until cooked through. Remove from heat.
- Heat the remaining coconut oil in another pan. Add the curry leaves. Once they splutter. Pour the cooked crab gravy over and mix well. Simmer for 5 minutes letting all the flavours infuse and oil floats on top.
- Serve hot with boiled white rice or chapathis.
