Crab masala

Crab masala recipe is spicy and a thick gravy like consistency dish  . It has a load of pepper and fish masala taste added to it. I love to prepare crabs this way or otherwise I would rather dry it out. My kids love seafood and thank God for that . Too much chicken and meat is not the kind of food I would want my kids to have for lunch and dinner . And just because of this I tend to make meat/ chicken only as snacks for them . I first tasted fried crabs when I went to Malaysia. They served extremely spicy crabs that the meat within was so tasty too. I took one crab for my plate whereas An day right in front of it. He loves fish and it's partners..no wonder my kids follow suite . He was fuming heat after having them and to this day he would say it was the best ,he ever had in life . My one brother would not touch it just by saying that it's too much effort having them .. leaving behind the fact that he loves to meat very much . 

I prepare crabs the normal Malabar method . Cooking it in coconut milk and after it's done I usually get a thick gravy like texture and that too preference always goes to mailing such curries in chattis , earthen pots making it even more tastier . That's a favorite and addition of kudampuli to it gives the curry a nice medley of rich spices too.
So here's  the recipe ...

Ingredients

• 1 kilo crabs , cleaned
• 4 large onions, sliced
• 2 large tomatoes,sliced
• 1 green chill chopped half
• 1 teaspoon ginger garlic paste
• 1 teaspoon fish masala
• 1 spring Curry leaves
• 1/2  teaspoon Garam masala powder
• 1/4 teaspoon jeera powder
• 1/4 teaspoon pepper powder.
• 2 tablespoon coconut oil

Method

• Heat oil , add the onions and curry leaves .
• Saute till soft
• Next add the gi her garlic paste and cook for 5 minutes under low flame .
• Add tomatoes and cook till mushy.
• Next add all the spice powders and salt
• Cover cook for one minute.
• Add the crabs , 1/4 cup water .
• Cook till done . 
• There should be a little gravy , add water accordingly.
• Serve with rice .

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Coconut chutney pomphet fry

After a long time I have a confession to make...I have this huge craze for seafood., we are back with the tour ..that is every month I go out and have something new. It is always a challenge to see to see if I get to admire new cooked recipes for the  month. Recently, we have been looking at far of places and I chose Cochin to get a bit of excitement. How much that fun has helped, I have to confess  it was a total disappointment I  don’t want to comment or speak of the experience because faiz ,my little one fell terribly sick. I told Aj we coul go alone but he insisted we go with kids as it was no fun at all without then I do agree. That we need to have kids around .about the tension that it involves around them is so rectic that I myself cannot handle. We have started doing this for two years of traveling to places new and now it is fun  great to have new food to taste.  Mostly we have been doing the same for the past two years and so far, I have been successful. As bloggers I need to keep exploring so I just have to wait and see what's going to come out of it .

Coming back to my special fry recipe , the tamarind chutney for this fish  is smothered on the fry , So that the tanginess is the ultimate ingredient for this recipe , it is something ultimate on anything that classifies as perfetc blend of spices. Before, it used to be just  in curries  before the fish is submerged in curry whether it is marinated or not depends on personal  preference. Having said that, I never over soon my fish. I would just marinate fish in tamarind water and turmeric salt and cook in gravy directly and serve. Leave it alone my crowd , at home would never have time for the curry to cook for more than 5 minutes as they say, “why to spoil the fun of having a perfectly cooked fish . .

As of lately , I ran through this recipe Last minute I had it actually at a restaurant and it was done with chicken and I was so badly craving to be done for something like  fish . That is when I got pomfret I decided  this recipe should be given a try, have been wanting to make since so long.

Ingredient

For the chutney

• 1/2 cup coconut grated
• Few curry leaves
• 2 cloves garlic
• 1/2 teaspoon tamarind pulp
• 2  teaspoon Coconut oil

Marination.

• 500 gms fish ( I used pomphret)
• 2 tablespoon red chilli powder.
• Salt to taste.

Method

• Heat oil in frying pan.
• Add the ingredients for chutney . except for the pulp.
• Cook till brown. Cool aside. Course grind the coconut with tamarind pulp
• Cook marinated fish till done on both sides.
• After which add the coconut chutney and cook for few second coating the whole fish with the chutney.
• Serve hot.

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