Crab Masala or Crab Gravy is a delicacy that us relished in tamil nadu. Crab meat in general is consumed all over the world as a delicacy. Crab meat can provide essential vitamins and minerals and is generally believed to be a healthy addition to the human diet. It is extremely low in fat. In India crabs are cooked with traditional spices, unlike in the US where it is often just steamed and eaten with butter or vinegar.
This recipe is a common traditional way of cooking and serving crab in South India.
Cooking Time: 45 minute
Servings : 4
Crab : 1 kilo
Clove : 1
Cinnamon : 1 small piece
Big Onion : 2
Green Chilly : 1
Cumin seeds : 1 teaspoon
Black pepper : 1 teaspoon
Aniseed : ½ teaspoon
Coriander Leaves : a few sprigs
Ginger Garlic paste : 1 ½ teaspoon
Coriander powder : 1teaspoon
Chilly powder : 1teaspoon
Turmeric powder : ½ teaspoon
Coconut grating : 1cup
Oil: 2 tablespoon
Salt : 1 teaspoon
Method : Grind coconut in a blender to a smooth paste and keep aside.
Grind cumin, black pepper, green chilly, aniseed and coriander leaves. Chop onions. Cut the crab into halves leaving the legs attached to the body. Remove inedible parts of the crab (the gut) and set the cleaned crab aside.
Heat oil in a pan. First add the clove and cinnamon and then the chopped onions and fry till they turn brown. Next add the ginger-garlic paste followed by the ground mixture of pepper, chilly, aniseed and coriander along with coriander and chilly powder and fry for a couple of minutes on medium heat. Add the cleaned crab along with turmeric powder, salt and a cup of water, and cook for 8 minutes. When the crab is half cooked, add the coconut paste. Allow this crab masala to simmer for 5 minutes till you get the desired consistency.
Tips: Cleaning crabs will need some experience as one has to remove the hard shell and the inedible parts of the crab.
Mutton chops in Tamilnadu is a goat or lamb dish often eaten with rice and rasam or various curry sauces. It is different from the mutton chops consumed in the West, in everything from its spicy strong flavor to the way in which it is prepared.
Cooking Time: 1 hour
Mutton: 300 grams of goat or lamb meat with bones, preferably cut from the rib portion.
Black pepper: 1.5 of a teaspoon
Cumin: 1 teaspoon
Turmeric powder: 0.25 teaspoon
Ginger, Garlic paste: 1 teaspoon
Coriander Powder: 1 teaspoon
Cinnamon : 1″ piece
Aniseed: 0.25 teaspoon
Coriander leaves: 2 sprigs
Green chili: 1
Salt: 0.5 teaspoon
Oil: 2 tablespoon
Blend all the ingredients except the oil and meat into a smooth paste. Wash the meat and gently flatten with a wooden spoon, apply the blended paste and marinate for half an hour. Then pressure cook the meat with the ground mixture in 3/4th cup water for 12 minutes. Heat oil in a pan, add the cooked meat with the water and spices and cook till the desired consistency is attained.
Mutton Fry : When mutton is deep fried crisp in oil, it is an excellent choice as side dish for a rice based meal along with sambar or any other curry. This dish gets its name from the place called Virudhunagar as it is commonly served in this part of Tamil Nadu. Unlike many other mutton preparations which need too many ingredients, this delicacy is prepared with only a few spices.
COOKING TIME: 40 minutes
1. Mutton: 1 Kilogram
2. Shallots(Small onions): 1/2 kg
3. Dry Red Chili: 20 nos
4. Cumin Seed (jeera): 2 Table spoon
5. Salt: 2 Teaspoon
6. Turmeric Powder: 2 Teaspoon
7. Oil ( preferably Gingely Oil): 250 ml.
Cut the mutton pieces into even sizes of one inch cubes. Peel, wash and chop the shallots into big pieces. Split the Red chili. Heat Oil in a skillet and add the mutton cubes with turmeric powder and salt and cook it over medium heat for 15 minutes stirring it now and then. You can keep it covered. When the meat is half cooked, add the chopped
onions, cumin seeds and dry red chilies. Fry the mutton till it is cooked crisp.
Tips: Only if the mutton cubes are of the same size, they can be cooked evenly at the same time.
While chopping the shallots also, care should be taken to see that they are of same big size.
Oil is used profusely in this dish and you can drain the excess oil before serving if necessary.