Crab Curry !! (Khekdyacha Kalvan)

                   Me & my husband both just love crabs. But here in Netherlands we get giant crabs. But the shopkeeper won't clean it. We have to do the cleaning part our self. But both me & my husband don't know how to do it. & looking at those giant crabs we never felt of cleaning it by our self. So we just avoided crabs for almost 5 years. But recently in a Chinese shop we found frozen crabs which are cleaned nicely. & split into 2 parts. They were ready to use - just put directly in the curry. We grabbed a packet immediately & tried it in the weekend.

                   & Oh my God, Just couldn't believe it. The taste of the crabs was sooooo similar to ones we get in India. We both just went crazy for it. We now have crabs quite regularly.

                   Here is a nice spicy crab curry recipe.

Preparation Time: 15 minutes
Cooking Time: 40 minutes


Ingredients:

• Whole Spices - 1 Bayleaf, 2 cloves, 5 Black peppercons, 1 javitri, 1 tsp Shahi jeera, 2 tbsp coriander seeds, 1 inch cinnamon stick, 1/2 tsp sesame seeds
• 2 large or 3 medium Onions chopped roughly
• 1 cup grated dry coconut
• 3 green chilies
• 1/3 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp coriander powder
• 1 tbsp garam masala
• Salt to taste
• 5 crabs (I used medium sized ones)
• Coriander leaves
• 1 & 1/2 inch ginger
• 3 medium sized garlic cloves (or use 5 to 6 small garlic cloves)
• Oil

Method:

• Heat 1 tbsp Oil in a pan.
• Add the whole spices to the oil & sauté on medium heat for a minute till you smell the aroma of the spices & they change its color.
• Add roughly chopped garlic cloves & chopped ginger to this. Saute for a minute till the raw smell of garlic & ginger goes away.
• Now add to this roughly chopped onions & green chilies. Cook till onion turns translucent.
• Add turmeric powder & grated dry coconut to it.. Cook till coconut turns golden.
• Let this mixture cool down completely. Then grind it along with lot of coriander leaves, red chili powder, garam masala & coriander powder to a smooth paste adding little water for grinding.
• Heat 1 tbsp oil in the same pan.
• Add the ground mixture to it. Stir well. Cover the pan with a lid. & let this gravy cook on medium heat stirring often in between.
• Add little water if the gravy is sticking to the bottom of the pan.
• After 5 minutes add 2 cups of water (or as per the thickness of the gravy desired by you). Let the gravy boil on medium heat with lid on the pan otherwise the boiling gravy will spoil your kitchen. Boil the gravy till oil separates from the gravy. This indicates the masala is cooked perfectly.
• Add salt to taste.
• Keep stirring in between.
• Now add the crabs. & boil it for 10 - 15 minutes on medium heat. Crabs don't take long to cook. When you notice the shells of the crab change its color (the shells of the crab turns red when cooked for the variety which I used).
• Serve hot with steamed rice !!!

Tips:

• Cut down the amount of green chilies & red chili powder if you don't want it very spicy.

Related Recipes:

• Egg Curry - My Style
• Dhaba Style Chicken Curry
• Butter Chicken
• Tandlachi Bhakri
• Home made Garlic Coriander Naans
• Quick Jeera Rice
• Masala Kumbh (Mushroom Masala)
• Mirchi ka Salan
• Veg Kolhapuri

                                         COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!