Crab Curry Maharashtrian Style

Bengali style crab curry is always a hit in my house. Koshano is the real deal in that recipe. If you are good at that, you have almost mastered the art of Bengali cooking already. “Koshano” / simmering on slow flame, of course, irrespective of ingredients gives any dish the richness and spice, it requires to be a real delish affair. But I make Kakrar Jhal everytime we buy crabs...and since that recipe is a keeper (i.e. we realy like that curry the way it is prepared in our family), this time I decided to go for a change. And the result of that decision is this beautiful Maharashtrian Style Crab Curry.

This recipe includes coconut, which is a staple if you look at most of the Marathi recipes, but that in no way hinders the delectable taste of the crabs. The curry itself is very aromatic and tasty...and since ingredient wise the only difference is the addition of scraped coconut, this one is surely going to repeat itself in my kitchen soon.

Heat oil and add feneel seeds and cumin seeds.

Then add the sliced onions.

Next add the garlic, ginger, dry red chillies, bay leaf, cinnamon stick, green cardamoms, cloves, hopped green chillies and chopped coriander leaves. 

Saute them until the onions are golden.

Next add the scraped coconut and fry them until the coconut starts to brown. After that them out of the pan and grind into a fine paste.

In a separate kadai heat oil and add chopped onions. Saute them until golden.

Next add the chopped tomatoes and sprinkle some salt over them.

Cook the tomatoes until they become completely mushy and the oil starts to separate.

Next add in the prepared masala paste, turmeric powder, red chilli powder and coriander powder.

Mix the spices and cook them for 2 minutes on low flame. To prevent the spices from burning you can add a little water to them.

Next add the crabs and water. Simmer until the curry thickens and the crabs get cooked from inside. Finish off with garam masala powder and chopped fresh coriander leaves.

Poila Boisakh is just round the corner, and although Kosha Mangsho is a staple on that day in most of the households, you can always take your chance with Crab also. Also, since, crabs get cooked in a jiffy; this delicious crab curry can be your pick if you want to stay ahead of time!!

Crab Curry with Coconut

Serves 2-4

Ingredients:

6 medium crabs (cleaned and halved)

2 medium onions – chopped

2 medium tomatoes – chopped

5-6 fat garlic cloves – paste

1 inch stick of ginger – paste

1 tsp turmeric powder

2-3 tsp red chilli powder

2 tsp coriander powder

1 tsp garam masala powder

A handful of fresh coriander leaves – chopped

Salt

½ cup oil

For the Masala / Spice Paste:

1 medium onion – sliced

4 fat cloves of garlic – roughly chopped

1 inch stick of ginger – roughly chopped

4 green chillies

3 tbsp scraped coconut

2 dry red chillies

1 small cinnamon stick

2 green cardamoms

2 cloves

1 small bay leaf

1 tsp cumin seeds

1 tsp fennel seeds

A handful of fresh coriander leaves – chopped

Method:

In a skillet heat 1 tbsp oil and add in the fennel seeds and cumin seeds.

As they start to sizzle add in the whole garam masalas, dry red chillies, curry leaves, chopped coriander leaves, sliced onions and roughly chopped ginger, garlic and green chillies.

Sauté and cook them until the onions are nicely golden brown.

Now add in the scraped coconut.

Continuously stir and cook the coconut until it turns into a light brownish colour.

Now put off the flame and pour in this entire thing into a grinder.

Let it cool down a bit and grind into a smooth paste.

Keep aside.

In a kadai heat the rest of the oil and add in the chopped onions.

Cook the onions till they become nicely golden brown.

Now add the chopped tomatoes.

Sprinkle some salt over them and give them a good stir incorporate everything.

Then cook the tomatoes until they become all mushy and the oil starts to separate.

At this point add in the prepared masala / spice paste, turmeric powder, red chilli powder and coriander powder.

Pour in ¼ th cup of water into the kadai and mix well.

Simmer on medium flame for 2 minutes or until the spices are well cooked and the oil has started separate.

Now pour in another 2-3 cups of water.

Adjust the salt and add in the crabs.

Give them a good stir to coat the crabs well with the curry and then put cover.

Cook covered for 7-10 minutes on medium flame.

Then open the lid and cook uncovered until the crabs are well cooked and the curry has thickened.

Finally sprinkle some garam masala powder and chopped coriander leaves over the curry and put off the flame.

Serve immediately with plain hot rice.