September 25, 2016

Spicy Crab Roast

For about a year, back in 2012, I stayed at house in Bangalore where we were forbidden to cook anything non vegetarian because of religious sentiments. It was fine to order out - those were our instructions handed out to us.  
And it was one Sunday night, when one of our roomies was back from her grandmother's place that all hell broke loose. She brought back with her a casserole of crab roast. Crab is not something that we find commonly at restaurants and if they do have it on the menu - the messy eating does not make it a favorite to be ordered. So you know exactly the scene!! A bunch of sea food lovers being long deprived of crab pounced at the sight. Crunch, munch, chomp! That was the scene for the next half an hour.

The scenario hasn't changed much now either - so we have photographs here directly from the Kadai because we needed to dig in soon. And for my solace, of course to show you the consistency the masala coating before you turn off the flame.

Here is my recipe -

  1. Crab - 1 kg
  2. Chilly powder - 3 tbsp + 1 tsp
  3. Turmeric powder - 1 tsp
  4. Onion - 3 big ones sliced lengthwise
  5. Ginger garlic paste - 3 tbsp
  6. Tomato - 2  medium ones finely chopped
  7. Garam masala - 1 tbsp
  8. Coriander powder - 1 and 1/2 tbsp
  9. Curry Leaf - 3 sprigs
  10. Coconut oil
  11. Salt to taste
  • Clean the crab and halve it
  • Transfer the crab into a cooking pot and add water till an inch above the crab. Add 1 tsp of turmeric powder, 1 tsp of chilly powder and salt. Bring it to a boil and simmer till the color of the crab shell changes to orange.
  • Heat coconut oil in a pan and add the thinly sliced onions, saute until done. To this, add the ginger garlic paste and cook till the raw smell goes.
  • Add the coriander powder, chilly powder and garam masala. Cook the masala.
  • Add the tomatoes and let the tomato melt.
  • Now add the cooked crab along with the stock. Mix it well and let it cook until the masala is well combined and the water content evaporates completes.
  • Garnish with curry leaves and switch off the flame.

You may also note -

  • Be generous with the ginger garlic paste and ensure that you cook this well to add to the texture and flavor.
  • As the name goes, it is spicy - keep the spice quotient high it will never disappoint you.

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