Crab Chettinad Masala

Crab Chettinad Masala -

This Crab Chettinad Masala recipe is almost same as the Chicken Chettinad masala. Those who are new to the term  Chettinad, it is a region of the Sivaganga district of southern Tamil Nadu state, India. Chettinad is well known for its Chettinad cuisine, Mansions, and Temples. 

Ingredients:

1 lb. Blue Crab (comes to almost 4 medium sized crabs)

1 cup yellow onion , chopped

1/2 cup shallots, chopped

1 cup tomato chopped

1 tbsp ginger garlic paste

1 tsp turmeric powder

1 tbsp red chili powder ( adjust heat according to your taste)

4 to 5 curry leaves

2 tbs lemon juice

2 tbsp oil

Chopped coriander leaves to garnish

Ingredients  to grind :

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp poppy seeds

4 to 5 whole black pepper

1, 1" cinnamon stick

2 cloves

1 bay leaf

10 -12 fenugreek seeds

3 tbsp grated coconut

Preparation:

Wash and cut the crabs thoroughly. I have used the flesh part mostly with shell (discarding the hard outer shell), legs and the claws in this recipe. Marinade crabs with salt, turmeric powder and 1/2  tbsp red chili powder , keep aside for 15 minutes.

In the mean time, dry roast the ingredients for grinding as mentioned above till you get a nice aroma.  You need to dry roast the coconut separately to a golden brown color. 

Add all the roasted spices in a blender with 3 to 4 tbsp of water and blend well to a fine paste.

Next in a wide bottomed non stick skillet, heat 2 tbsp oil, add the curry leaves, ginger garlic paste with onions and sautee till the onions turn a light golden brown color.

Next add the chopped  tomatoes and cook till they turn soft , then add the spice paste, with 1/2 tbsp red chili powder, fry well for a minute or so by constantly stirring untill the spices leave oil and you get a nice aroma .

Add the crab pieces , mix well with the spices and let fry for 2 to 3 minutes. 

Lastly add a cup of water  and let cook on medium low heat for 5 to 6 minutes or until the crab is fully cooked. Add 2 tbsp of lemon juice at the end. I have kept a dry gravy, you can add water according to your desired gravy consistency.

Garnish with chopped coriander, serve hot with Rice or Paratha.