Kekda Masala is a
spicy delicious crab dish. This is prepared by maharashtran style.
It takes time to cook but the taste will be tremendous. This
goes well with steamed white rice/ roti/chapatti/Idli/dosa…
Ingredients
Crab – ½ kg
Chopped Onions - 3 (big)
Chopped Tomato – 2 (big)
Chopped Coriander Leaves – few
Garam Masala – ½ tsp
Oil – 5 tsp
Salt to taste
(For Masala)
Coriander Seeds – 2 tsp
Cinnamon – 2 sticks
Bay Leaf - 1
Dry Red Chilli – 7
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp
Pepper corn – 2 tsp
Grated Coconut – ½ cup
Shallots – ½ cup (Peeled)
(To grind)
Chopped Ginger – 2 tsp
Peeled Garlic – 5 cloves
Green Chilli – 3
Curry Leaves - few
(For Paste)
Coconut – ½ cup
Cashew -6
Method
Clean and wash the crab properly and make it as small pieces
and keep it aside. I have already
mentioned in my previous recipe how to clean crab.
In a kadai, heat 1 tsp of oil. Add chopped onions and fry
for 2 to 3 minutes. Now add crab pieces and saute well.
Sprinkle some salt and close the lid, keep cook on low
flame. Then add chopped tomatoes and keep cook until the crab becomes soft.
In a pan, add the spices (cumin, coriander, fennel seeds,
peppercorn and red chill) and dry roast it. Now add another tsp of oil and add
shallots and grated coconut and saute well on low flame.
Let t cool down and grind it as a coarse paste. Your masala
is ready for the gravy.
In a blender add garlic, ginger, curry leaves, green
chillies and make it as a fine paste.
In the same pan heat another tsp of oil and add this paste (mix
of ginger, garlic, green chilli, curry leaves). Now add garam masala and ground
masala. And this should be cook for few minutes on low flame.
Transfer this sauteed masala to crab curry. Mix it well. Add
some water and keep cook until the masala gets absorbed well in crab curry.
Once it done, then add the coconut masala. Mix well. Then
add chopped coriander leaves.
Serve hot with steamed white rice…
No comments:
Post a Comment