Showing posts with label CHETTINAD CRAB MASALA. Show all posts

Showing posts with label CHETTINAD CRAB MASALA. Show all posts

Saturday, June 5, 2021

CHETTINAD CRAB MASALA

This Chettinad crab masala is aromatic, flavourful, comforting with the perfectly roasted spices that makes it wonderfully delicious also incredibly Easy to make!

Crab Fry Recipe, Kerala Non Vegetarian Dishes | Kerala

Crab masala /crab fry is about to become one of your favourite recipes because this recipe hails from Chettinad cuisine.

Chettinad cuisine is believed to be the most aromatic and spiciest cuisine in India and it is famous for its complexity of flavours.

This crab fry is ultimately delicious that requires just a few extra steps to Saute the spices and make the flavourful Chettinad ground masala that has an added depth of flavour!

HOW TO MAKE CHETTINAD CRAB FRY WITH STEP BY STEP PICTURES:

To make Ground masala:

peppercorns fennel seeds are in saute pan — Heat up oil add peppercorns, fennel seeds, cumin seeds, coriander seeds saute for a minute.

spices are being sauted in oil in a wide saute pan — Add dry red chillies, saute for a second.

onions are being added to spices in saute pan — Add onions saute until the onions are translucent

tomatoes are being added to onions in wide saute pan — Add tomato and saute until the tomato turns mushy

onion and tomato are being sauted in wide saute pan — Once onion and tomato are well cooked, bring the mixture to room temperature and grind to a fine paste adding 1/4 cup of water. Keep aside until we use.

To make chettinad crab fry:

fennel seeds and curryleaves are beings sauted in oil in wide pan — Heat up some oil add the seasonings fennel seeds and curry leaves

ginger garlic paste is being added to wide pan — Add ginger garlic paste

gingergarlic paste and curryleaves are well sauted in wide saute pan — keep saute until the raw smell disappears.

ground masala is being added from the blender to the saute pan — Now, add the ground onion tomato masala

ground masala is being cooked in saute pan — Keep stirring for 5 to 6 mins, if the gravy stick to the bottom of the pan adds 1/4 cup of water. (At this stage give a taste test add salt and pepper powder if needed.)

crabs are being added to the gravy in a pan — Add crab pieces

crab masala is being cooked in wide saute pan — Thoroughly coat the crab pieces with masala

crab is being cooked in wide pan with closed lid — Cover with the lid and cook the crab for 8 to 10 mins stirring occasionally

crab masala is being cooked — The colour of the masala has become slightly darker and you can see a thin glaze of oil appears on sides of the pan. It’s time to turn off the heat.

chettinad crab masala is being cooked, garnished with coriander leaves — Sprinkle some handful of chopped coriander leaves and serve. Chettinad Crab masala is ready!

close up shot of chettinad crab masala served in bowl

TIPS TO MAKE BEST CHETTINAD CRAB MASALA:

Gingelly oil: Using gingerly oil gives you the depth of flavours, however, you could swap to peanut oil or any vegetable oil

Crabs: Pick up the crabs that are fresh, you can suss out the smell to check the freshness of the crab.

Heat: You can reduce the amount of Heatness in this recipe as per your tastebud.

Freshly ground masala: Roasting the spices releases the aromatic flavour.

Make sure the spices are roasted to lightly golden brown, over-roasting might gives you a bitter taste.

NUTRITION TIPS: Meditate in the morning.

I start my day with a simple meditation practice; it sets the tone for my day and clears my head to prepare for what's ahead

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