Flavorsome Flavors is for the unconditional gourmet .. your search ends here .. Recipes experimented by me and fresh out of my Kitchen.. Yeah at times you might find a post about something totally bizarre..that’s because whenever I feel like scribbling something and let my heart out I use this blog.. Happy reading !!!
I have been
scared of Crabs since childhood; never have been able to fathom how some people
could dig into these clawed creatures.
Everyone in the family is fond of My Mother’s Crab Curry but being her
daughter I have never tasted the dish.
of my trips back home, my best friend ever (D) took me to Flame & Grill as she
wanted me to taste their exclusive Kebab platter, which had Crabs too. That was
before the nuptial knot and as right afterwards we were heading for one of the beaches
along the Indian Ocean, I had to give in to some other seafood besides my first
love, Shrimps. I tried the Crab Kebabs
that they had made, and yes I did not have to shell them. The Kebabs tasted
exotic & I fell for them instantly.
I have been planning to make some Crabs at home. However, I never got live
Crabs here. I kept nagging about these clawed creatures to our dear Sagar, the best Fish Monger who caters
to all our demands; God bless him. Last Saturday when we were out brunching, he
called and informed that he has got live Crabs finally, we agreed right away.
After a good nap in the afternoon, A rushed to get the Crabs, Sagar made sure I did not have any difficulty
cleaning them up. He made sure they were inert, shelled and cleaned.
All I had
to do was giving them one final wash and a quick call to Maa (My Mother) to get her recipe. She ended by a word of caution, ‘make
sure you do not gulp down any pieces of the shell; else you might have to get
hospitalized to get rid of the shells from your tummy’, she ended. The best article I have come across to handle live Crabs was by Chitrangada on her beautiful blog Color and Spices and the post is here. Please refer to this if you do not have a blessing like Sagar in your life :)
Here is what
you will need to
make a very Bengali
Crab Curry that my Maa makes:
Crabs – 800
Onion – 1 large
– made into paste
Tomato – 2 medium
– made into paste
Chillies – 5-6 – pasted with the Onions
Coconut Milk – 1 Cup – I used one Dabur Hommade Tetra Pack (the one in the picture)
Cloves – 4
Red Chillies – 2
Powder – 1 tsp
Powder – ½ tsp
Powder – 1 tsp
Garam Masala Powder – ½ tsp to sprinkle on top
taste Sugar to balance
the washed Crabs in Turmeric Powder and Salt and keep for 30 minutes.
Mustard Oil in a Kadhaiand shallow
fry the Crabs and keep aside. You will see fat from the seafood seperating; it
will look like bits of scrambled Eggs on your Crabs after frying.
In the same
Oil, add the Whole Dry Red Chillies, Cardamoms, Cinnamon and Cloves, let them sizzle for 30 seconds.
Onion and Green Chilli Paste and fry till the Onions change color to a light
Tomato paste and a pinch of Sugar and cook for a few minutes.
Cumin and Coriander Powder and cook for a few more minutes till the dry
spices are cooked through.
Coconut Milk, mix well and bring it to boil & simmer.
Add the Crabs
and mix well. Let them cook. Add Salt to taste and mix. It took me about 20 minutes on simmer for the
Crabs to cook. Adjust cooking time if needed.
should not be runny, again to your taste. Tastes best with minimal gravy.
some GaramMasala Powder when plated.
P.S: I am
eating that Crab Curry next time I am home for sure! :D