Spice Coast Crab (Kekada Malabari) Recipe



Spice Coast Crab (Kekada Malabari) Recipes

Ingredients :

2 tbsp vegetable oil

1 tsp mustard seeds

1 tsp fennel seeds

2 medium onions, chopped

1 tbsp chopped ginger

2 tsp red chili powder

1 medium tomato, chopped

a few curry leaves

3 small spring onions (scallions), chopped

2 tsp cracked black peppercorns

250g cooked crab meat

juice of 1/2 lime

salt, to taste

2 tbsp coriander (cilantro) leaves, chopped

Method :

Heat the oil in a medium frying pan or skillet. Add the mustard and fennel seeds. Add the onion and sauté until soft. Add the ginger and chili powder. Sauté for 1 minute. Add the tomato and cook over a medium heat for about 5 minutes, until the sauce is thick. Now add the curry leaves, spring onions and peppercorns. Reduce the heat and add the crab meat. Heat through gently. Add the lime juice and check the seasoning. Add salt if necessary. (The crab is usually cooked in salted water, so you should require very little extra salt). Stir in half the coriander leaves. Serve in crab shells as an appetizer of starter, garnished with the remaining coriander leaves.

A very popular dish from the Malabar (south) coast of Indian, a region also known as the Spice Coast because of its extensive spice plantations. The crab in this dish is usually cooked whole, but in this recipe I have used ready cooked crab meat as it blends very well with the spices.

Serves 4 - 6


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