How to make Crab Sukhe -
Crabs cooked with onions, ginger, garlic and malvani masala - a lip smacking dish .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Crabs (केकड़े), Coconut (नारियल)
Cuisine : Goan
Course : Main Course Seafood
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For more recipes related to Crab Sukhe checkout Crab Curry, Crabstick and Drumstick Curry, Crab in Black Pepper Sauce, Crab in Devils Sauce . You can also find more Main Course Seafood recipes like Tomato Chilli Baked Fish Prawn Curry with Tomato Macher Kalia Kashur Gaad
Crab Sukhe Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Crab Sukhe Recipe
Crabs 4 medium
Coconut
Tamarind 1 lemon si
Oil 4 tablespoons
Onions sliced 3 medium
Ginger sliced 1 inch piece
Garlic sliced 12-16
Coconut 1 1/2 cups
Mustard seeds 1/2 teaspoon
Curry leaves 6-7
Turmeric powder 1/2 teaspoon
Malvani masala 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Clean crabs and wash thoroughly.
Step 2
Detach and crack the claws. Cut each crab into two pieces. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
Step 3
Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. Remove from heat and cool. Add a little water and grind in to a thick paste.
Step 4
Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves.
Step 5
Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt.
Step 6
Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.
Step 7
Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick.
Step 8
Serve hot garnished with fresh coriander leaves.
Nutrition Info
Calories : 2604 Kcal
Carbohydrates : 132.8 gm
Protein : 86.3 gm
Fat : 192.3 gm
Other : Fiber- 30.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
