Next time you have live crabs at the market, bring home and make this Mangalore-style Crab Sukka Recipe – a forte from an Indian waterfront city from the province of Karnataka. You will love the hearty flavors from mixing entire flavors with new coconut and a ton of crabs. Present with roti or rice for the ideal fish dinner.
Crabs may look scaring to cook however they’re genuinely simple once you remember a couple of pointers. Right off the bat (and I feel compelled to pressure this as much as possible), get them as crisp as you can – live would be perfect.
Once cleaned, wash completely. I generally cover and cook them so they hold all the dampness and the fragile crab meat doesn’t dry out. They start to change shading from a translucent-white (if utilizing blue swimmer crabs) or obscure dark (shake crabs) decently fast to a white and orange and from that minute on it more often than not takes anyplace between 10-15 minutes to cook superbly on low fire.
The recipe I share today originates from Mangalore – the coastal port city from Karnataka along the Arabian Sea.
- 6 crabs (cleaned and cut into pieces)
- 1/4 tsp turmeric powder
- 2 cups coconut fresh grated
- 1 onion large (finely sliced)
- 4 whole red kashmiri chillies
- 3 whole long red chillies
- 5 – 6 cloves garlic
- 1.5 cups water
- 1.5 inches ginger
- 1 tsp tamarind paste
- 3/4 tsp coriander seeds
- 3/4 tsp cumin seeds
- 1 tsp mustard seeds
- 1.5 tbsps vegetable oil
- 2 sticks curry leaves
- 1 tbsp coriander leaves (finely chopped)
- salt (to taste)
- Once the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, set aside for about 20-30minutes.
- In a mixer grinder, add all the whole chillies, garlic, ginger, coriander and cumin seeds. Blend into a coarse paste with some water (just enough to mix). Once blended nicely, add in the fresh grated coconut and the tamarind paste but only blitz for about 5 seconds so that the coconut is still rough.
- In a pan heat oil. Add the finely sliced onions and fry until softened. Add the ground spice and coconut paste and cook for a couple of minutes on medium to low flame, stirring regularly.
- Add the crabs along with warm water and cover to cook. This should take about 10-15 minutes. Taste and adjust salt if necessary.
- In a separate pan, prepare the tadka. Heat some oil, add the mustard seeds and let them splutter. Add the curry leaves and toss in directly into the crabs masala.
- Garnish with finely chopped coriander leaves and serve immediately.
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