Sunday, March 23, 2008
Happy Holi & RCI Bengal
Happy Holi. With Spring,( or may be summer)setting in, its time to type in my next post. Had there been an award for the most irregular blog, I am sure, there would have been no better contender than me.
Jokes apart, Holi, Easter weekend being a specially lo....ooong one, got some mental space to do something beyond the regular daal-chawal fare.
But please understand this is my first ever entry to RCI, or any other blog event. But just to celebrate Sandeepa's return from hibernation, decided to re-cast an old post of mine for RCI Bengal.For those like me, caught between priceless memories of childhood, or growing up days in Kolkata and the fast(er) paced mundane life in another megacity, this should bring back some memories.
Some of you might have already tasted this wonder before, some have never. But, this dish is very special for me....as I cook this for my hubby and my son, who can drool over this, but I can not even taste it.... as I am very allergic to crabs.
Fiery Hot Crab Curry
1. Fresh crabs- 4, cleaned, limbs and claws cracked, but not shelled
2. Red Onions...2, large, ground into a paste
3. Ginger paste...1 tablespoon
4. Garlic paste.....1/2 tablespoon
5. Tomato....2 large, blanched, skinned, grated fine
6. Turmeric powder.... 3/4 tsp, level
7. Hot Chilli powder... 1 tsp, or to taste
8. Kashmiri Chilli Powder... 1 and 1/2 tsp, level
9. Potatoes... 2 medium sized, skinned and cubed(optional)
10. Mustard oil... 200gms (max)
11. Whole masala... Bayleaf(2-3); small green cardamom(2-3), clove(1-2), and cinnamon stick(1 inch)
12. Salt and Sugar to taste
13. Garam Masala powder...1/2 tsp
1. Cleaned crab pieces rubbed with salt and 1/2 tsp turmeric
2. Heat oil till smoking. Reduce flame. Deep fry crab pieces for 2-3 mins or till they turn red, strain and keep aside
3. Fry the potato cubes in the same oil and keep aside
4. In rest of the oil, when hot, reduce flame and add the whole masala, stir for 1-2 minutes and put in the onion paste.
5. As the onion turns transluscent, add garlic followed by ginger, keep stirring.
6. As onion starts browning, add tomato and stir well.
7. Add turmeric, kashmiri chilli and the Hot chilli powder and keep stirring. As the masala starts leaving the edge, it is time to add the potato cubes and mix well.
8. After 2 mins of stirring, add garam masala powder and stir well.
9. Add 2-3 cups of water to avoid burning the masala and for gravy. Cover and simmer.
10. When gravy boils, add the crab pieces, keep covered and simmer.
11. Take off the cover and put flame on High, to dry up the gravy.
12. Keep stirring till gravy has dried up and gives a fiery red look to the crabs.
13. Serve hot with steamed white rice.
14. Never forget to serve with an extra empty side dish for all the shells and claws emptied.
Happy dining with Indian Crabs.