Tuesday, 12 June 2012

Jenji Ghasi (Crab Curry Mangalore Style)

Crab popularly known as "Jenji" in Mangalore and surrounding areas is cooked in different styles in the coastal belt.
The crab curries I have already posted are "Chilly based crab curry - Mangalore style" which is the Konkani way of cooking spicy crab.
I have also posted "Kurle Ambat" which is another Konkani crab curry made from coconut and seasoned with onions and very mildly spiced.
Here is the Bunt style crab curry known as "Jenji Ghasi", the base is coconut but the masala or spices used are quite different and am sure you will love this as well.

Serves 3

Crab - 1/2 kg or 500 gms  
Onion - 1 - (finely chopped)  
Tomato - 1 - (finely chopped)  
Coriander seeds - roasted - 1 tsp
Cumin or Jeera - roasted - 1/4 tsp
Peppercorns  - roasted - 7
Methi or Fenugreek seeds - 1/4 tsp 
Turmeric powder - 1/2 tsp
Tamarind ball - 1/2 the  size of a small lemon
Garlic - 3 cloves - (with skin)  
Ginger - (optional)  - 1/4 inch
coconut  - 1/2 cup
Dry Red chilli - 10
Salt to taste  
Oil - 1 tbsp

Clean and cut crab. Keep aside.
Grind coconut, red chillies, coriander seeds, cumin seeds,peppercorn, methi seeds, tamarind, garlic, ginger and turmeric powder into a very fine and thick paste. Add water only if required but as little as possible.
Take a heavy bottomed pan or vessel, keep on medium heat and add oil,when oil is hot add the chopped onion and fry till onion turns golden brown,now add chopped tomatoes and stir. Fry till the tomatoes become really soft. Now add the ground masala and cook till the oil seperates, stir often.  Add the cleaned crabs and mix well. Add 1 cup water and boil till crabs are cooked.
Serve hot with steaming red or white rice.

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