By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
Also try: Indian Food Recipes: Bharli Vangi
Kekda Masala (Crab Curry)
Maharashtrian style spicy crab curry or kekda masala also called Shimori is a blend of crab meat, coconut and aromatic spices. There are various varieties of crab preparation prepared in Maharashtra, but this particular recipe is superbly aromatic and finger licking. The sweet crab meat along with fragrant blend of spices and aromatics is indeed a delicious treat for all the sea food lovers.
Ingredients
Crab : 8 to 10 medium sized
Coconut : 1
Onion : 3
Chilli powder : 2 tsp
Coriander seed: 1 tsp
Poppy seed: 1 tsp
Fennel seed: 2 tsp
Peppercorn: 5
Cinnamon: 1
Cloves: 2
Ginger: 1 inch
Garlic: 10 pod
Salt as per taste
Oil: 4 tsp
Step 1
Wash the crab thoroughly. Cut the crab legs and keep them aside.
Step 2
Open the crab from the centre using a sharp knife.
Step 3
In a blender puree the crab legs and sieve it through a strainer. Discard the shell and keep aside the juice.
Step 4
Make a green paste by blending green chilli, ginger and garlic.
Step 5
Marinate the crab with salt, turmeric powder and green chutney. Let it rest for about fifteen minutes.
Step 6
In a pan dry roast cinnamon, peppercorns, clove, fennel seed, poppy seed and coriander seed.
Step 7
In the same pan roast half chopped onion and coconut till it changes the colour. Once cool make a smooth paste along with the roasted whole masala.
Step 8
In a large thick bottom pan add oil and saute the remaining onion. Once golden brown, put the crab along with claws and stir them all together for about seven to eight minutes.
Step 9
Add water and let the crab cook in it for eight to ten minutes. To this add the crab leg juice and let it come to a boil.
Step 10
Put the blended masala and Cook it further for a couple of minutes. As the gravy reaches the desired consistency, take it off the flame and serve the kekda masala with bhakri or plain steamed rice.
*Nandini Bhushan is a well-known food blogger
