Crabs ..I don’t do justice to it.. everyone loves eating it at home but I don’t cook it cos I DON’T LIKE cleaning it! Anyway, this round to cold storage and here were these really ‘good looking crabs’ and the guy offered to clean it for me ! How cool. So here goes..I have 2 recipes for crabs, one is my Dad’s which is simply superb and this one I found on Gordon Ramsay Great Escapes cookbook. can Gordon make crab better than my dad??? oooh la la… 😉
- 1 kg crabs, chopped in half . separate the claws if you want to.
- 4 tbsp. veg oil
- 1/2 tsp fenugreek seeds, crushed with a pinch of salt
- 1 tsp fennel seeds
- 2 sprigs of curry leaves
- 2.5cm ginger, peeled and finely grated
- 7-8 garlic cloves
- 4 medium sized onions, peeled and finely chopped
- 1 tsp chilli powder
- 2 tsp ground coriander
- 1 1/2 tsp ground turmeric
- 1/2 tsp salt, or to taste
- 4 tomatoes, peeled and roughly chopped
- 100g grated coconut
Wash crabs and set aside
Heat oil in a wok, and low heat, fry fenugreek seeds ( careful not to burn then) , fennel seeds and curry leaves for 1-2 minutes until they become aromatic.
Add ginger, garlic and onions and fry for 6-8 minutes, until onions are slightly browned. If mixture sticks to bottom of pan, just add a splash of water.
Add chilly, coriander and turmeric powder and salt to the pan and stir well. After 1-2 minutes, add chopped tomatoes and continue to fry till slightly dry. Stir in the crabs and leave to simmer for about 10 minutes.
Meanwhile ,dry roast the grated coconut in a hot pan for 3-4 minutes till golden brown. Sprinkle the toasted coconut on top of the curry and stir well.
Serve immediately. Enjoy!
I served it with Jeera rice and some Okra fry. Good combination!