Crabs have always been my favorite, but I have never dared to make one. But this time , I took that extra leap and I`m so glad that my first try was great….My mother cooks crab well and I`ve heard that my mother in law also cooks well, so was actually thinking for some time, why don`t I ??? and that is when luckily, the fishmonger who gets fish for us at home happened to get some Crabs !!! I was first a bit hesitant, but then my mom gave the green signal and said to go ahead.
Well if you ask me how to clean a crab, to be frank,I do not know. That lady was so generous enough that she cleaned the entire thing and also when I said I need those crab shells for photographs, she took extra care and gave it to me without damaging it !!! Should thank her for that excellent work. So finally I got it cleaned well. So I had to do jut the cooking part. It really was worth the try I gave, and my son really loved it ! he kept asking for more……My daughter seeing those legs with claws, got a bit scared and did not want to give a try …kids right…lol…
This recipe calls for generous amount of ginger and garlic.
Serves – 3-4
Well cleaned crab – 1 kg
Onions diced – 1 ½ cups
Garlic cloves – 15-20 nos finely crushed and chopped
Ginger – 1 cup finely chopped
Turmeric powder – 1 tsp
Chilly powder – 1 tbsp
Coriander powder – 2-3 tbsp
Green chilies – 2 nos ( Optional)
Freshly grounded Masala Powder – 1 tsp ( All spices powder)
Salt to taste
Tamarind – 2-3 medium size pieces
. Clean the crab thoroughly. Using a small hammer, you could just slightly flatten the legs of crab, for soft texture.
.In an earthen pot, add in crab, ginger, garlic,turmeric powder, chilly powder, coriander powder,green chilies, salt ,tamarind and water just enough to keep the crab submerged ( almost at par with the crab).
. Place the pot on flame, cover and cook crab on low flame till soft.
. In a deep bottom vessel, add some oil. When hot add in the onions and sauté well. When translucent, add in the all spices powder and mix. When done, add in crab and mix well an cook on low flame till all water is evaporated and the gravy gets thick.
. Serve hot.
Note : If you do not want it to be too spicy and hot, you could avoid the green chilies and reduce the chilly powder.