Spicy Alaskan Crab pepper fry
With a delightful blend of spices and fresh ingredients, this recipe creates a flavourful and aromatic dish
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 45m |
| SERVES | 2 |
2 Alaskan crabs
1 tbsp Ginger-garlic (chopped)
3 gms Chilli powder
1 ½ gms Black pepper powder
½ tsp Turmeric powder
1 1/2 tsp Fennel seeds powder
60 gms Fresh coconut (grated)
1 tsp Garam masala powder
60 gms Tomato (chopped)
60 gms Onion (chopped)
5 gms Cumin seeds
3 Red chillies
3 Green chillies (slit)
Salt to taste
250 ml Water
5 gms Coriander leaves (chopped)
10 ml Oil
2 Sprigs of curry leaves
Lemon wedges, as needed
Beetroot pickle
50 gms grated beetroot
20 gms shallots
60 ml vinegar
1 tsp sugar
Heat two tablespoons of oil over a medium flame in a pan.
Add one teaspoon of cumin seeds and 8 to 10 curry leaves to the heated oil. Sauté for 30 seconds.
Add one tablespoon each of chopped ginger and garlic, followed by one cup of chopped onions. Sauté the mixture until the onions turn light brown.
Incorporate one teaspoon of turmeric and one tablespoon of chilli powder and continue sautéing until the raw smell disappears.
Next, add 1/2 cup of grated coconut and fry for a minute.
Mix in two red chillies, two chopped tomatoes, and one chopped tomato (peeled). Sauté until the oil starts to separate.
Add 1/2 cup of water and 500 grams of crab, seasoned with salt to taste. Cover the pan and cook over a low flame, stirring occasionally.
Cook until the mixture reaches a dry consistency.
Finally, garnish with freshly grated coconut, fried curry leaves, fried red chilli, and a handful of fresh coriander. Serve the Alaskan crab pepper fry with beetroot pickle.
Beetroot pickle
Heat the pan over a medium flame. Add the grated beetroot and cook for 2 to 3 minutes. Stir in the vinegar, sugar, and salt.
Add the shallots and sauté until they turn translucent. Mix well. Cook for another 2 to 3 minutes.
Remove from heat and let the pickle cool down to room temperature.
Once cooled, transfer the pickle to a clean, airtight jar and store it in the refrigerator.
Tips
Gently simmer the crab in boiling water for about 5 minutes until it turns bright red. Carefully remove the succulent crab meat from within the shell and incorporate it into the curry.
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