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Friday, March 27, 2015

Kankada Kassa ( Stir fried Crab )

So it is a laidback Friday afternoon and a glorious weekend is beckoning all of us !! Apart from the mandatory lazing around, the only other thing that my husband seeks on those two days is gorgeous and truly glorious food . And one of his favorites happen to be stir fried crabs. It is a quite simple recipe that relies mainly on the succulent juicy flesh of the crab for all that flavor. Of course the taste is subtly enhanced by adding some seasoning but there is no gravy as such. The shell of the crab is gently cracked to allow the tender meat inside to get cooked and also imbibes some of the seasoning.

This works well with the mud crab as well as the blue sea crabs. Read on for the recipe -

Preparation Time - 45 mins

Ingredients -

  • 3-4 blue crabs (sea crabs)
  • 1 large + 1 small onion (finely chopped)
  • 1 1/2 long ginger (finely chopped/crushed)
  • 7-7 garlic cloves ( finely chopped/crushed)
  • 1 large tomato ( finely chopped)
  • 4-5 green chilis (slit lengthwise)
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/5 tsp garam masala
  • 1/4 tsp turmeric
  • 1/2 tsp soy sauce
  • 1/3 tsp sugar
  • salt to taste
  • 4 tbsp oil

Preparation - Clean the crabs and gently crack the shells. The meat should not spill outside. Marinate with the salt and turmeric for 5-10 mins.

Cooking - Heat 3 tbsp oil in a wok. Add the crab to it and stir fry on medium high flame for 5-7 mins. Remove and keep aside.

Add the remaining oil to the same wok. Throw in the onion, ginger and garlic. Stir fry for 3-4 mins. Then add the chopped tomatoes and cook till they are mushy.

Add all the spice powders to the wok and cook for 1 min.

Throw in the sauteed crab and toss everything together. Add 1/3 cup water along with a little salt. Cover with a lid for 2-3 mins.

Uncover and sprinkle the sugar, soy sauce and the green chilis. Cook for a few minutes till the gravy reduces and just about clings to the crabs.

Remove from wok and serve hot. Taste great with white rice.

Note - The sugar is a must to neutralize the acidity when using country tomatoes. Else one can give it a miss.

1 comment:

  1. never had in my life and dont think ever have it, but looks yum


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