Crab (Khekada): Crabs are generally covered with a thick exoskeleton, composed primarily of calcium carbonate and armed with a single pair of chelae (claws). Crabs are found in all of the world's oceans, while many crabs live in fresh water and on land, particularly in tropical regions. Crabs are a sought-after delicacy amongst seafood lovers. Crabs offer a lot of versatility in terms of cooking and hence are a savoured recipe in most cuisines.
Approximate Weight of Crab: 200-300 gm. Approximate Quantity Per Kg: 4-5 Crabs.
Note: Nutritive value / 100 g of raw ingredients
5 / 6 - medium CRABS
3 tsp - Malvani fish masala (available at local grocery stores)
1 cup - grated coconut
1 cup - dry grated coconut
1 cup - finely chopped onion
9/10 - garlic cloves ground to a paste
Red chili powder (according to taste)
8 -10 curry leaves
Juice of 1 lemon
Salt as per taste
Chopped coriander leaves for garnish
Clean the crabs and separate the claws and the legs.
Grind the small legs of all crabs to a paste and remove the juice from them.
Sieve the ground juice through a muslin cloth and keep aside. This juice is used to make the gravy.
Dry roast both the types coconut till they become brown and grind it to a fine smooth paste.
Fry the chopped onions till golden brown and grind to a fine paste.
In a thick bottom cauldron/wok put a little oil and fry the garlic paste & curry leaves.
Then add the onion and coconut pastes along with the malvani masala and the red chili powder and fry till the oil separates.
Add the crab juice and lemon juice and let it boil.
Then add all the crabs (but no additional water) since crabs are naturally salty.
Add salt only after tasting and boil till crabs are fully cooked.
Now garnish with coriander leaves....Ready to Serve.