Wednesday, 28 March 2012
Crab Curry (Chilli based - Mangalore Konkani style)
Fish and seafood are rich in heart-healthy omega-3 fatty acids, and eating fish and seafood is linked to lower rates of heart disease. Even though crabs are low in total fat, they are still a good source of omega-3 fatty acids. A three-ounce portion of cooked crab has about 300-500 milligrams of the healthy fats. That's about the daily amount recommended for healthy people. Crabs are also a lean protein source. And although they do contain cholesterol, crabs are very low in saturated fat, which is more important than cholesterol for maintaining healthy blood lipids.
Here is a dish made using blue crabs, which I learnt from my Mom and aunt.
A favourite among all of us especially kids.
Use the non-spicy red chilli powder if required, and a point to note, since crab meat is sweet and so are the red onions, the dish will not be as spicy as it looks.
Blue Crabs - 1/2 kg
(can also be made with dotted crabs)
Red chilli powder - 1 tbsp
Tamarind juice - 1 small lime sized ball
or lemon juice - 1 tbsp
Oil - 1 tsp
Wash, clean and cut the crabs into halves.
Finely chop the onions and keep aside.
Now take a heavy bottomed pan, keep on low heat, add oil, and fry the onions till golden brown.
Now add the red chilli powder, fry lightly for about 5 seconds and then add the thick tamarind juice.
Now add 1 cup water, salt, and crabs and boil for about 10 mins or until crabs are cooked.
An easy way to identify that crabs are cooked is to see the change in color from blue to red.
Serve hot with red rice or white rice.