Category: Crab

Crab Ghee Roast

As I seem to be on a draft-clear-off spree, here’s yet another one. I had seen Paneer Ghee Roast on Divya’s blog which led me to the recipe source. The author Kudpi Raj and his wife have recreated the flavours of Chicken Ghee Roast of Hotel Anupama. The pics of Prawn Ghee Roast had me drooling and wanting to dive into the plate. The comment section also was flooded with people sharing their success stories with this recipe. I had the urge to make it ASAP and hence substituted prawns with crabs which I had on hand. The outcome was liked by all of us.

Crabs  – 1 Kg, cleaned
Refined vegetable oil – 30 ml (I reduced both oil and ghee quantity, started off by a little and added a bit more as I went by)
Pure Desi Ghee – 30 ml
Chopped Coriander leaves – A handful
Lemon wedges – To garnish

For marinating:
Juice of 1 lemon
Curd – ½ cup
White Pepper powder – 1 tbsp
Turmeric powder – 1 tsp
Salt – to taste

For masala – grind together:
Red long chillies – 30 roasted (I had only 1 variety and used the same)
Red short chillies – 8 roasted
Coriander Seeds – 1 tsp roasted
Cumin Seeds – ½ sp roasted
Fenugreek Seeds – ½ tsp roasted
Garlic flakes – 12-16
Tamarind – Cherry size ball soaked in 2 tbsp water

1. Marinate crabs with ingredients called for in the marinade section.Keep it marinated for 8-24 hrs in the refrigerator.
2. Heat oil in a shallow pan. Roast the marinated crabs till they cook. Drain and keep aside.
4. In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears. Add salt to taste, the marinade and the cooked crabs. Mix well and keep for 2-3 mins on slow fire. Add ghee, mix and cover. When the masala gets thick, transfer to serving dish, garnish with chopped coriander leaves and serve hot with lemon wedges.


Kosha Crab – Crab Curry

Abbas had never tasted crab till we tied the knots! My in-laws never ate and that’s the reason it was never cooked at home. When they weren’t there at home, we both went out to the fish market on a Sunday and brought crabs. One SOS call to my Kakima and she explained me the procedure to clean it and cook it the Bong way. Coz I was sure Abbas wouldn’t like crabs had I made it the Amchi way with coconut in the gravy. The crab curry turned out finger licking good. One of his friends turned up that day and we served him this Crab Kosha. He too was bowled over… 
Crab – 1 kg
Tomatoes – 2 medium sized, chopped
Potatoes – 5-6 medium sized, peeled and cut into halves.
Turmeric powder – 1 tsp
Salt – to taste
Oil – 2-3 tbsp
To grind to a paste:
Onion – 3 medium sized
Ginger – 2” piece
Garlic – 7-8 pods
For the masala powder:
Red chillies – 10-15
Coriander – 1 tbsp
Cumin – 2 tsp
Cardamom – 2-3
Cloves – 4-5
Cinnamon – 1” stick
1. Clean the crabs and wash thoroughly. Click here to see a step by step pictorial of how to clean crabs.
2. Dry roast the ingredients called for under the masala powder head and grind them to a fine powder. ( I microwave the masalas instead on high for a min)
3. Heat oil in a heavy bottomed vessel. Add a tsp of salt and a pinch of turmeric powder. Drop in potato pieces on a high flame. Stir for 2-3 mins. Lower the flame and cook covered till the potatoes turn golden on all sides. Remove them from the oil and keep aside.
4. Boil the crabs and potatoes in enough water with a pinch of turmeric powder and salt.
5. Heat oil in a heavy bottomed vessel, add onion-ginger-garlic paste and saute till raw smell goes.
6. Add chopped tomatoes and saute till mushy..
7. Now combine the crabs, potatoes and the masala powder. Add water to suit your desired consistency. You may adjust salt at this stage. 
8. I would recommend that this dish be prepared well ahead coz it tastes better and better the more it stands. 

This recipe is from Geeta Pachhi’s daughter – Sunita Shenoy

Crabs – 5 to 6 medium sized
Red bell pepper – 1 
(cut length wise)

Yellow bell pepper -1
Onions – 2, medium sized (cut length wise)
Oil – 3 tbsp
Thai curry paste (ready made paste is available)

Coconut milk (thick) – 1 cup
Sat to taste

1. Wash crabs several times removing the dirt and the yellow of the crabs.
2. Cook them with salt and keep aside
3. Heat oil in a big pan. Add lengthwise slit onion and bell pepper and fry till they become soft and transparent.
4. Add thai paste according to ur taste and coconut milk as per desired consistency and simmer for 5 seconds.
5. Then add cooked crabs in this and stir for a few minutes. (Add basil or lemon grass leaves optional)
6. Serve with rice.

I’m very elated to have the first guest post of my blog. I just asked her once if she could pass on a recipe of hers to post on my blog? She was so liberal to let me choose any dish from her collection of pics posted in FB. I chose the Amchi Crab Curry without any second thoughts. Her enthusiasm and passion in life is an ideal example for us to look up to. I have only met her once in person but in touch with her through FB. I’m very grateful to you Pachhi for being so kind in sending the recipe and also letting me publish your clicks of the dish. Hope to have more from you in this space.
Introducing ‘The Evergreen Inspiring Lady’ – Geeta Baliga:
Over to you Pachhi –

Hello, my name is Geeta Baliga. Seema Kamath invited me to blog about my special recipes. First, let me tell you about myself. I was born in Chennai and grew up in Calicut, Kerala. I was the 12th  of 12 children of my parents Vinayak and Sushila Kini. I got married at the age of 21 to Mr. Mohan Baliga and moved to Hubli. I have 2 daughters and a son. I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. Now all my children are gown up and settled in North America. I now have 5 adorable grand children, the oldest being 19 and youngest 7. I have now moved to the US to stay closer to my family. My passion for cooking was inspired by my mother-in-law, Rukmini Baliga, who made fantastic and authentic Konkani food. Konkani cuisine is known for great fish curries and other seasonal delicacies like “Kadgi Chako” and “Keerla Sukhe”etc etc My husband’s family was also large (10 children) and we constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas etc. While in Hubli I had friends from all parts of India – Panjabi, Marasthrian, Sauzi and Lingayat (Hubli locals), from whom I learnt to make other types of cuisines. Over time my reputation grew as the best cook in the family and circle of friends, particularly for seafood.

So, here is my first recipe… Crab Curry. Enjoy.

Medium size crabs – 6, if they r too big cut it into half
One half of full big coconut – grated
Green chillies – 6, slit
Red chilli powder – 2-3 tbsps
Tamarind – a small ball
Ginger – 2″ piece, finely chopped
Turmeric powder – a pinch

For seasoning:
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 5-6
Onion – 1 medium sized, chopped

1. Grind coconut with tamarind and red chilli powder in to smooth paste. Keep aside.
2. Wash the crabs 4 to 5 times. Remove the yellow stuffs from its shell while washing.
3. Cook crabs adding little water with chopped onions, chopped ginger, slit green chillies and salt.
4. Add the masala paste and simmer. Don’t add too much water to avoid becoming too much watery.
5. Then season with mustard seeds and curry leaves or season it with chopped onion. That’s all.