Crab Curry Recipe: Mangalore Style : Yummy!!!!

Crab Curry has been one of our favorite foods for ages. I remember having a crab curry lunch stretching for over an hour during childhood. It’s good that Esha too likes crab. Whenever we wanted to prepare crab curry, I would call India for the recipe to make sure that the preparation doesn’t go wrong at any point.  Now that Ani (who was my crab curry partner in the US ) checked about the recipe … thought it would be high time for it to go on the BayKon blog.  

The ingredients below are based on the ingredients available in USA …… crabs(Dungeness and not the huge Alaskan) …… the sizes available in India are much smaller (and no doubt much tastier) …. Please adjust the recipe accordingly.

Ingredients:

• Crabs: 2
• Onions: 2/3 (chopped)
• Ginger (about an inch long)
• Red Chilies: 8-10 (fried)
• Green chilies: 2 (optional)
• Turmeric Powder (a couple of pinches)
• Grated Coconut (about a cup)
• Tamarind (a pinch)
• Coconut oil : 2 tea spoons
• Salt : To Taste

Preparation:

• Grind coconut, chilies and tamarind into a fine paste.
• Clean the crabs and rinse them well.
• Take a vessel big enough to hold the crabs (with a wide base) and add turmeric powder, onions, ginger, crabs, ground masala and salt.
• If you need your crab curry "hotter", add a couple of sliced green chilies.
• Cook with medium heat for about 15-20 min. (do try out a piece to make sure it is cooked … do not overcook the crab)
• Stir the ingredients occasionally.
• Add coconut oil and continue cooking for a couple of minutes.
• Enjoy the yummy tasty crab curry … with ample time in hand (it tastes better when you eat it longer ;) )

Kaane Masala Fry!

This is a very popular Mangalorean recipe and can be prepared with Kaane (smelt), Maanji (pomfret) or Visonu (king fish).

Ingredients:

1. Smelt fish (10-15 no.)
2. 10-12 red chillies (bedgi)
3. 1-2 garlic cloves
4. 2 tsp coriander seeds
5. 1 tsp tamarind concentrate
6. 1 medium size onion
7. pinch of turmeric
8. Curry leaves (8-10 no.)
9. Cilantro for garnishing
10. Salt to taste

Method:

1. Cut and clean the smelt fish. Rub soem salt and turmeric powder over the fish and keep aside.You can use frozen or fresh smelt. Frozen smelt tastes good, but fresh ones taste awesome:)


2. Soak the red chillies and garlic in warm water for about half an hour.


3. Chop the onion and keep aside about a quarter of the onion for grinding.


4. Grind the onion, coriander seeds, red chillies, garlic, tamarind concentrate and turmeric powder.


5. Marinate the fish with a small portion of this paste and keep aside the remaining quantity.


6. Now pour some oil in a pan and when it is hot, add the curry leaves and the sliced onion.


7. Fry the onion for some time till it turns translucent, then add the ground paste and fry for some more time.


8. Now add the marinated fish and pour a small amount of water.


9. Cook the fish on a low flame, taking care not to stir or toss the fish too much.


10. Garnish with chopped cilantro.


11. Serve hot with rice and dalithoy!