Hope the new year and the new decade has kick started and continues to bring in happy and fun-filled times for each one of you.
After a long realxed holiday season, we are back with our first entry for the new year with our favorite seafood delight-Crabs. The crab roast is so popular in Kerala that it is one entree that you would find on a menu card ranging from a star hotel to the local toddy shop.
Crab (Cut & cleaned): 4-5 medium ones marinated in turmeric, chilli, salt and pepper powder.
Onions (finely sliced): 1 cup
Tomatoes (pureed): 1/4 cup which is approx 1 tomato.
Green chillies (slit): 6-7
Ginger (finely sliced): 1 tablespoon
Garlic (finely sliced): 1 tablespoon
Curry leaves: handful and more
Chili powder: 2-3 teaspoons
Coriander powder: 1 1/2 teaspoons
Chicken masala: 2 teaspoons
Pepper powder: 1/2 teaspoon
5 spice powder: 1 teaspoon
Oil to fry
Heat some oil in deep pan. Add the finely sliced ginger, garlic, green chilies, curry leaves and saute. When ginger and garlic starts to cook, add the finely sliced onions. Sprinkle some salt as it helps to take off the moisture from the onions and quickens the frying. Keep sauteing till the onions get golden brown. Add all the dry spices (chili powder, coriander powder, pepper powder, chicken masala and 5 spice powder) and stir well. Make sure the masala doesn't get burned. Now add the tomato puree and mix well. Add the marinated crabs and saute well. Adjust the salt and spice level to your liking. You know the crabs are cooked when its meat turns into a whitish color. Take it off from heat and tear up a few curry leaves and serve hot. It goes superbly well with hot hot porottas.