In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
A spicy red hot curry must be wanted to try by every sea food lover made out of common ground paste and aroma of fennel seeds brimming with flavour. This recipe is made with simple ingredients from the kitchen and gets ready to serve is perfect for any get together party or any occasion in family.
An extremely delectable !! When the crab roasted in spices turned out pleasant orangy colour which is not only eye catchy but also robustly flavourful. A slow cooking dish is a perfect way to take the advantages of all the juicy and tenderness of the crabs. The aroma of the curry tantalize your taste bud and indulge your craving, refreshing and very comfortable to eat. An exotic mood changer dish makes a great companion with steamed rice along with garden fresh salads.
Crab !! Crab !! Every odias memory triggered to chilika lagoon crab, giant and juicy .. Chilika is a lake of brackish water, a harbour of species of seafood and many fishes suitable in humid tropical climate of odisha state, India. And also a great source of sustainability of many fishers livelihood.
Every coastal region has their uniqueness in sea food and odisha has treasure of sea food. Crab curry is one the finest dish of odia cuisine. Our perception of food comes from aroma, flavour and texture. These three sense of flavours exist in odia crab curry and you will enjoy it having something that is really delicious.
How to clean Crab
The crab looks tangle but its that much easy to clean. The big giant grabs or any crabs taste good when they are fresh or lived. Frozen crabs have not taste good as like live crabs. Although chilika is far away from my house, good to find some local crabs at valuable price.
- Sometimes fish seller clean the fish for you and you just need to rinse them before cooking at home.
- Another method is boil water over high flame and drop the crabs, off the flame.
Keep them in hot water around 10 minutes depend on the size of crabs. Take them out and allow to cool. Then snap and twist the crabs to collect all the parts of it.
- As I always say for preparing any non vegetarian dish always use heavy bottomed aluminium utensil is the best for any non vegetarian cooking.
- And again mustard oil is one of the staple oil for any non vegetarian cooking in odia cuisine. Although other oil can be good for cooking but the taste established by mustard oil non other cooking oil can do.
- Heat oil in a wok or pan until oil became smoky over medium flame. Add pinch of sugar and heat until caramelized is the process to enhance the texture and slight sweetness in the dish.
- Add one by one bay leaf, fennel seeds, turmeric and chili powder along with green chilies. Be careful while adding turmeric and chili into the hot oil. Always heat up the flame to low to skip burning the spices.
- After adding chopped onions, add tomato paste and fry well. I have get rid of the seeds from the tomatoes. We use tomato to only increase the richness of the gravy to reduce the sourness I have removed the seeds.
|Prep time||Cook time||Ready in||Yields|
- 500 grams crabs, cleaned
- 1 medium potato, peeled - cut into wedges
- 1 onion, chopped
- 4-5 green chillies, slited
- 1 small tomato, seeded, blended
- 1/2 teaspoon fennel seeds
- 1 bay leaf
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/4 teaspoon sugar
- garam masala
- mustard oil
Preparation masala for gravy:
- 2 medium onions, sliced into cubes
- 7-8 garlic cloves
- small ginger piece
- 3-4 cloves
- 1/2 teaspoon cumin seeds
Put all the ingredients in a small jar and blend to form a smooth paste. Use little water to make the masala more smooth and fine paste.
- Clean the crabs. Most of the time the live crabs are easily cleaned by fisher man.
- When you brought the cleaned crab, you need to marinate them with some salt, turmeric which is the basic of any non vegetarian odia dish. Keep it a side for 15 minutes.
- In a shallow pan/wok add 3 to 4 tsp of mustard oil and allow it to smoke. Caramelised sugar and bay leaves. Add fennel seeds, when they cracked enough add green chilies and onions. Shallow fry them over medium flame.
- Add red chili powder, turmeric and tomato paste. Sauté it.
- Add prepared paste and fry until the masalas are aromatic or raw smell goes off.
- Drop potatoes and crab inside the masala. Combine them nicely and fry for 7 to 8 minutes ,so the roasted masala soaked in the crab and makes the meat juicy.
- Add coriander powder and garam masala. Fry some more time.
- Add 2 cups of water into the pan over high flame. When the gravy is about to boil heat up the dish over medium flame. Add salt and cover partially, cook until the crabs cooked.
- Odias love slight thin gravy of crabs with potatoes. So you can adjust the proportion of water on your choice.
- When the crab is ready, off the flame and serve with steamed rice.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Susmita Tripathy
Ark on June 27, 2021: