Crab malabar

Crab malabar

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Contrary to common perception, there are hundreds of seafood recipes in India. Fried, grilled, poached in oil, poached in water, steamed, curried, wrapped in banana leaves – from Kashmir, Bengal, Maharashtra, Goa and Kerala, you are sure to find a recipe to get you salivating. This recipe comes from the Malabar Coast, which abounds with seafood. You can use blue swimmer crabs, mud crabs or spanner crabs. Serve with steamed basmati or other long-grain rice.

Ingredients

Quantity Ingredient
4 fresh crabs, (big enough to serve one person)
2 tablespoons vegetable or canola oil
1 small onion, sliced
3 green chillies, slit to just below the stalk area, top and seeds left intact
45g desiccated coconut
or 60g freshly grated coconut
1 large onion, puréed in a food processor until smooth or finely grated
1 tablespoon Ginger paste
1 tablespoon Garlic paste
2 tablespoons ground coriander
1 teaspoon chilli powder
1 teaspoon turmeric
3 tomatoes, chopped
1/2-1 teaspoon salt, or to taste

Method

  1. If you are using live crabs (which give the best results), desensitise them first by placing them in the freezer for 20 minutes.
  2. Remove from the freezer and separate the hard shell from the body. Remove the grey, crunchy, finger-like bits. Separate the claws from the body – these are easy to break off blue swimmer crabs, but you may need to use a cleaver for crabs such as mud or spanner crabs. Divide the crab body into four smaller pieces – either use a cleaver to divide them, or gently break them into quarters with your hands. Set aside.
  3. Heat the oil in a large saucepan over a medium heat. Sauté the sliced onion and green chillies, stirring occasionally, for about 5 minutes, or until the onion is golden brown. Add the coconut and stir for a further 1 minute. Add the onion purée and ginger and garlic pastes and sauté for 5 minutes, stirring occasionally.
  4. Add the coriander, chilli powder, turmeric, tomato and salt, and cook over a medium heat, stirring occasionally, for about 7 minutes, or until the tomato has softened.
  5. Add all the crab pieces, along with 125–250 ml water, then stir to mix through. Reduce the heat to low, cover the saucepan with the lid and simmer for 20 minutes, or until the crab meat is firm and translucent. Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
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