Monday, 25 January 2016

Crab Curry

An exclusive from Niloufer's Kitchen
Crab Curry and Rice

Definitely in the top 10 choices of favourites, Parsi Cooking embraces the famous Khekra ni curry as one of its specialities. Dinner parties are often thrown to enjoy just this particular dish making it a feast of crabs! It is a messy affair and not one where one is expected to eat with the grandeur of perfect dining etiquette. Be prepared to clear up the kitchen, the dining table and some of your clothes too after. 





Serves 6 persons

1 1/2 cup desiccated or freshly scraped Coconut
9 large flat dry red chilles
 1 1/2 whole pods of fresh peeled garlic
 1/2 tsp sugar
1 1/2 tsp salt
3 tbsp corriander powder
1 1/2 tbsp cumin powder
1/2 cup vinegar
 3/4 tsp turmeric
 
1 tsp oil
1 cup water
1/2 cup fresh tomato puree
 1/2 tsp tamarind or kokum paste
1 tbsp peanut butter
Juice of 1 lemon 
2 cup coconut milk
1 cup coconut water
4  slit green chillies
 450gm/1 lb prawns with shell on
450gm/1lb piece of fish with bone and skin
2kg/4lbs fresh crab, cleaned and cut into 4 pieces each

Grind together until fine, the coconut and red chillies. Now add the garlic, sugar, salt and the corriander and cumin powders with the vinegar to make into a paste. 
In a pan heat a tsp of oil and add  the curry paste.
Stir for about 5 minutes. 
Now add the water. Mix well, bring it to a boil, cover. Lower the heat and cook for 20 minutes. Now add the tomato puree and the tamarind or kokum paste. Also add the peanut butter, lemon juice, coconut milk and water, and green chillies. Cover again and cook for another 30 minutes on a very low flame to steam. 
Add the prawns and the fish and all to boil gently for 5 to 10 minutes. Cover and close the stove. Let it rest  for 10 minutes or until ready to cook the crabs and serve. Bringing it to a boil add the crabs into the pot, cover and shake the pot. allow to steam for 5 minutes. Give it a stir as best as you can allowing the bottom crabs to come  to the top. Allow to steam for another minute or two with the lid closed. Serve with freshly boiled steaming hot rice.


Tips
It is hard to mix the crabs, using a large deep pot and shaking the pot helps move the pieces around.

2 tsp of chillie powder equals the 6 large flat dry chillies, however grinding the chillies gives vibrant colour and flavour.
Cooking the curry with the Prawns and Fish helps flavour the curry. 
For best results, cook the curry with the fish and prawns a day or two ahead. To serve bring it to a boil and add crabs.


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1 comment:

  1. Had the pleasure of tasting these crabs first hand- a must try for any sea food lover! Thank you Niloufer's Kitchen!

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