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.

Crab Roast

Any recipe of crab is my favorate. I love the crab fry and roast very much. When crabs are small and their carapace is tender we fry them. Try this crab roast and i am sure you will make it most time while getting crab home :P

Crabs (4 big crabs, cook it for 15 mins adding a pinch of salt)
Onions 4
Tomato 2
Curry leaves 2 strands
1 tbsp ginger-garlic paste
garam masala powder 1/2 tbsp
2 tbsp lemon juice
1 tbsp coriander powder
2 green chilli finely chopped
pepper powder 1 tbsp
Turmaric powder 1/2 tbsp
Oil
Salt to taste

Masala:Red chilli 15
Garlic cloves 6
1/4 tbsp Fennel seeds
1 pinch Fenugreek seed
Roast all these ingredients and make a fine paste

Method

• Heat oil in a pan and  fry onion till they turn transparent.
• Now add 1 tbsp ginger-garlic paste, green chillies and chopped curry leaves fry for 2 mins, now add tomatoes and stir till everything turns soft and golden in color.
• Now add turmeric powder, coriander powder, garam masala powder, pepper powder and the freshly ground masala powder and saute for a minute, in low heat or till the raw smell goes.

At this stage, add the cooked crab and gently stir to coat all the masala to the meat.

Add little water if needed to this and allow it to cook covered for few minutes, in low heat till the gracvy thickens and masla gets blended well

Adjust the salt.

Serve hot with rice.

Konkan Malvani Spicy Crab curry

Malvani style of cuisine is also known as Konkani Cuisine.
Malvan is a town in the Sindhudurg district on the west coast of Maharashtra.
This Malvani cuisine is prevalent in some parts of Goa as well as some northern parts of West Karnataka. Malvani cuisine is predominantly non vegetarian but they have  many tasty and delicious vegetarian dishes as well. Malvani cuisine has a mix of spicy and less spicy dishes in their cuisine. The Malvani masala can be prepared in home and stored for 6 months together, which can be used in making any Sea food delicacy!

Kurle Randai

 10 Medium fresh Blue Crabs

    2 Tomato chopped
    4 medium Onions chopped  (use half for grinding masala)
    1 tbsp Malvani Masala (easily available in stores, also can prepare @ home. This konkan masala powder  is mostly used for crab, clam and prawn curries too.
    1 tbsp Garam Masala (choice)
    Salt as per taste
    3 strands of Coriander Leaves
    2 strands of Curry leaves
    3-4 tbsp Oil

Masala paste:
    1 Fresh Coconut Grated (partially roasted)
    2 medium tbsp Coriander Seed (roasted)
    1 tbsp Fennel (Saunf) Seeds (roasted)
    1 tbsp Cumin Seeds (Jeera) (roasted)
    1 inch Ginger Chopped
    7 to 8 Garlic Cloves chopped finely roasted with onion
    1 tbsp Turmeric (Haldi)
    12 Red Chili (roasted)
Grind the above to a fine paste. Add consistent water so that the paste is thick.

•     Take 2 tbsp oil in a Wok or vessel. Saute the remaining 2 onion for a minute.
•     Now add tomatoes and few coriander leaves. Saute them for a minute.
•     Add crabs into it along with turmeric.
•     Add malvani masala, garam masala. Combine the crabs with these spices well.
•     After a minute add the coconut paste to it.
•     Now add water as per consistency required.
•     Lastly take curry leaves. You could just add them directly or break them with your hand into small pieces. Combine all of them well. Add salt.
•     Let the curry boil for about 20 mins on medium fire. Don't cover this curry while cooking. Once the curry starts leaving oil your crab curry is ready. You could also taste and check if its done. Now garnish with coriander leaves.
•     Serve hot with steamed rice. This curry tastes still yummy when had after 4-5 hrs of preparation ;)

Simple Blue crab curry

Masala: 
Grind 1 coconut, roasted 10-12 red chillies, 1 tbsp jeera, 2 big tbsp coriander seeds, 1/4 fenugreek seeds, 1/2 tsp tamarind pulp, tarmaric powder. Grind to fine paste.

Clean the crab. 
Take a deep bottom vessel, fry 2 finely chopped onions, chopped ginger, add the crab , salt to taste and cook for 10 mins. Keep it aside.

Add this to the cooked crab and bring to boil by adding chopped raw mangoes, add if salt needed. Garnish with fried onions.

Note: Raw mango is a lovely combo for crab curry!