Mangalorean Crab Masala

Crabs are called KURLE in Konkani. This is one of the classic Konkani seafood curries. The delicious and unique flavor of fresh crabs are mingled with masala to give that stereotypical Konkani edge. Two things are contribute to the delectable success of this recipe - crabs (kurle) have to be fresh and full, secondly they have to be opened up right into the cooking pan - so that none of the juices are lost. As a tip, never marinade crab , its better they go right into the pan. However, the longer they stay in the curry after cooking, the more delicious they get.

Ingredients:

12 medium sized crabs (this recipe is with sea crabs - royal blue tipped claws)
4 green chillies slit long
Red chilli Byadagi 12 number (roasted and grind into a fine smooth paste)
1 tbsp Coriander powder
1 small tbsp cumin powder
1 tsp black pepper powder
1 tsp turmeric powder
2 - onions (medium sized - chopped fine)
2 big tbsp - fresh ginger garlic paste
2 tsp tamarind pulp
1/2 cup - finely chopped coriander leaves (Garnishing- Choice)

Method:

• Take a big vessel, add the cleaned crabs and a little of water and 1tbsp salt. Cook the crab for 5 mins under high flame, after which switch off the burner and keep the crab aside.

• Fry the green chillies and onion until brown, add turmeric powder & fry for a minute.
• Add the ginger garlic paste saute for 2-3 mins. Now add the coriander & Cumin powder, black pepper powder and fry for a minute.
• Add the Red chilli paste and tamarind pulp and saute the content well till the oil leaves to the side of the vessel.
• Now add the Crabs which were precooked, adjust the salt and cook under medium flame until it turns dry. (this may take around 10 mins and then you can switch off the burner)
• When done garnish with Chopped coriander and enjoy with steaming hot rice!
• This dish tastes still yumm after 4-5 hours of preparation.