Being a Goan soul, seafood has been amongst my much-loved non-vegetarian food. Apart from Crabs are clams and Mussels which are my favorites. We cook crabs in our authentic Goan coconut curry which is blended with spices creating a mind-blowing preparation relished with Goan Pav or Poli.
Here is the recipe.
Ingredients
500gm Flower
Crabs
1 large red onion finely chopped
Pinch of Turmeric
For Dry Roasting
2 medium bowl freshly scrapped Coconut
2 Dried Red Chillies
1 Kashmiri Red Chilly
3-4 Peppercorns
½ Inch Cinnamon stick
1 ½ Tablespoon Coriander seeds
1 medium-size red Onion slit into thin
slices
½ tsp Turmeric powder
1 Inch Tamarind
½ tsp Rice
Water for grinding and cooking
Procedure
Heat a deep bottom pan and add the oil.
Add in the finely chopped onions
followed by thoroughly cleaned and washed Crab.
Sprinkle a pinch of turmeric. A dash of
water. Cover the pot and let it cook for 15-20min on a medium flame.
Dry roast the spices in a heavy bottom
pan starting with spices followed by onion and last coconut until aromatic.
After tossing it for 8-10min let it rest
in the same pan for another 5min. Transfer it to a plate till it cools down.
Now grind it into a thin paste using water as needed.
Add this ground curry to the cooked crab.
Add salt to taste. Bring the curry to
boil. Serve hot.
Notes & Tips
The number of Chilies can be adjusted in
case one prefers more spicy curry.
Rice is added for adding to the
thickness of the curry in addition to the coconut.
Water can be added to adjust the
thickness of the gravy.
We usually have this curry fresh but
leftovers can be stored in the fridge for a day or two. Its taste enhances with
the flavors marinating the crabs even more.
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