Crab Curry / Chimbori Masala / Kurlya Masala / Khekda Masala

Crab Curry / Chimbori Masala / Kurlya Masala / Khekda Masala

By NamakShamak
  • Serves: 2 - 3
  • Prep Time: 20 Minute
  • Cooking: 30 Minute
  • Calories:




Its Crab season…… Got the best crabs today.   Had to literally fight for it…. they are so much in demand. Your best bet is to purchase live crabs whenever possible. Step 1 accomplished now for step 2 the cleaning part. Now this can be messy. Your best option is to ask the macchiwali to break their legs. Yup I had a bad experience running after 12 of those when my nephew accidentally opened the bag. We found the last two the next day…..   Ok back to the cleaning part. Separate the legs and claws and wash them thoroughly with water and clean the mud. Do the same with the crabs. Now remove the flap like thing that is at the back of the crab. Wash again.  Now you have two options, either remove the shell entirely or break the crab into two (this requires a little strength and wrestling). Next take the claws and crack them using a pestle. As for the small legs you can either cook them as it is or you can just grind them using a little water. Strain and use this in the curry.  This done, we are ready to cook.   There is a wide variety of crabs available but the best are the crabs that are found in the rocks, especially in the monsoons. Crabs are also known as khekda, chimbori, kurlya and so on. One interesting fact is that the crabs caught around “Amavasya” are fleshy and tasty.   I have made this crab curry as my mom used to make the only difference is that she uses dry coconut and I have used fresh coconut.

Ingredients

Directions

  1. In a pan heat a little oil. Now roast the red chillies, dhania, jeera, dalchini, pepper corns, and the grated coconut till a little brown. Cool and grind to a fine paste using a little water.
  2. Heat Oil in a pan. Add the finely chopped Onions and ginger garlic paste and cook till golden. Toss in the tomatoes and cook till tender. Now add the crabs and the pincers and saute till the become red. If you have ground the legs, add that pulp too.
  3. Serve garnished with coriander leaves. This curry tastes good with rice, chapati or amboli.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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