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Showing posts with label crab recipes. Show all posts
Showing posts with label crab recipes. Show all posts

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.

Sunday, June 19, 2011

Kankadaa Tarkari (Odia style Crab Curry)

Cooking Time Required: 30-35 mins
Cost of preparation: 120-150 rupees

Ingredients: Crabs ( 1 Kg.), onions ( 1 large ), potato ( 1 large ), coriander seeds ( 1 tsp ), cumin seeds ( 1/2 tsp), finely chopped garlic pods ( 1 tbs ), red chilli powder ( 1/3 nos ), ginger-garlic paste ( 1 tbs ), tomato ( 2 medium ), green chillis ( 4-5 nos ), turmeric ( 1/3 tsp), cinnamon ( 1 inch long ), small cardamon ( 2 nos), clove ( 3 nos ), mustard oil ( 7 tsp ), chopped coriander leaves ( 2 tbs ), salt.

Preparation: Clean the crabs. Add 1 tsp mustard oil, 2 chopped green chillis, turmeric and salt. Allow to marinate for 15-20 mins.

Cooking: Put a wok on the stove and put 3 tsp oil in it . When the oil starts smoking, add the marinated crab meat . Stir fry for 8-10 mins on a medium to high flame. Remove from the wok and keep aside.

Stir fry the potato pieces in the same wok for 5 mins and keep aside.

Cook the onion and tomatoes in a pressure cooker for 2-3 whistles. Drain the excess
water and keep aside (Use this water for the final cooking.). Crush the onions and
tomatoes into a paste.

Dry roast the coriander seeds, cumin seeds, cinnamon, cardamon and cloves for 30-40
seconds. Grind into a fine powder.

Heat a wok. Add the remaining oil. Add the onion and tomato paste along with a little salt. Stir fry for 5 mins on a medium flame.Add the ginger garlic paste and cook on a medium flame for 5-6 mins.

Add the powdered masala along with chilli powder, chopped green chillis and garlic. Put the fried crab & potato and stir fry for another 3 mins.

Add 3 cups of hot water. Bring to a boil . Cover with a lid and allow to simmer for 10 mins. Sprinkle the chopped coriander leaves and remove from stove. Crab curry is ready to eat.

Serve with rice .

Note: This is a low calorie version of my earlier post on 'Kankada Jholo'. I have reduced the amount of oil and made subtle changes in the spices used in the earlier preparation.

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