Soak
crabs in clean water for about ˝ hour before starting any
preparations. Most of the dirt will be released in this water.
Split the
crab shell and body and wash under running water, wash away grime
from beneath the shell and keep cleaned crabs aside.
Preparation
Chop onion
and sauté in about 1 tsp oil till golden brown and keep aside.
Grind roasted and grated dry coconut, fried onion, ginger, garlic,
cloves, cinnamon, green chillies and coriander.
Heat 2 tbsp
oil on a tava stir fry ground masala and keep aside in a bowl.
Roast besan and rice flour lightly and keep aside.
Mix the fried
and ground masala with roasted besan and rice flour and knead together
along with soaked tamarind pulp add salt to taste and keep this dough
aside. It will form the filling.
Fill this
dough in split crabs and fasten with a thin thread so that the filling
does not spill.
Heat 2 tbsp
oil in a wok or kadai, add 2 chopped garlic cloves, red chilli powder
and about a cup of water, bring to a boil and put in the stuffed crabs
cover and cook for about 20 minutes on low flame.
Garnish with
coriander, onions and lemons.
These crabs
can be eaten with traditional bhakris, or rotis, or even rice.
If you do not
want gravy, let all the water boil off leaving only the stuffed crabs
flavored with masala.
You may also
grind thin legs of the crabs together with the masala and add it to the
cup of water to form the gravy, this gives more flavor and aroma to the
gravy.
Crabs are
available in plenty in all coastal areas. They are rich in calcium and
are an excellent tonic for people of all age groups.
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