Crab Masala.

DSC_0414crab masala1

I have grown up eating seafood every other day. Fishes and all kind of seafood was a part of our everyday meal until I got to marry. My husband and his family are from towards the mountain (Ghat) side, thus their meal includes meat and chicken more compared to seafood. That’s the whole beauty of India. Every state and talukas has different food cuisine. And every cuisine even names of the recipe the same but making is different.

Crab masala I made is a totally Konkan style cuisine. I miss the taste of fishes from India and all Indian fishes are not available here in the US. I bought this crab first time which was blue in color from an Asian store where I generally get few Indian type fishes.

Only me and my daughter like crabs. The sea crabs which are huge and large also taste good and has much flesh to eat. The one I bought was medium size crabs, the legs were thin and the claws were not big. But yeah overall good.

Let’s have a look how I cooked Crab Masala.

Ingredients

3 pcs of crab( clean)

1 to 2 tbsp of oil.

2 medium onion.

1/2 tsp turmeric powder

3 red chili

2 tsp roasted coriander.

1 tsp sesame seeds

1/2 tsp poppy seeds

3/4 cup grated fresh coconut

2 to 3 tsp of ginger garlic paste

chopped coriander

2 tsp garam masala

1 tsp chili powder.

Procedure

  • Dry roast dry ingredients ( coriander seeds, poppy seeds, sesame seeds, red chilies)
  • Shallow fry onion in pan, Fry till it changes color to light brown.
  • Remove from pan and roast grated coconut as well.
  • In a mixer jar grind the dry ingredients first, then in the same jar grind onion and coconut into a fine paste.
  • Next heat kadai add one chopped onion and let it translucent.
  • Add turmeric powder, ginger garlic paste, let the raw flavor go and follow by crabs and salt to taste.
  • Cover and cook on medium flame.
  • pour in the paste, garam masala and chili powder and 1/ cup of water.
  • Cook well for 10 to 15 mins on low flame.
  • Garnish with chopped coriander.

Note: Spices and heat can be adjusted with the proportion of chili powder and garam masala.


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