masala crab fry.
you could replace the crab with any type of seafood/crustacean/mollusc.
Ingredients:
masala marinade:
2 whole dungeness crab, cleaned and halved.
1 tsp brown mustard seed.
1/2 tsp fenugreek seeds.
1/2 tsp fennel seed.
1/2 tsp cumin seed
8 curry leaves.
2 dried red chillies.
1 green cardamom.
1 red onion, finely chopped.
1 tbsp ginger, grated.
1 tbsp garlic, grated.
2 bird’s eye chillies.
1 tbsp sauteed crab/seafood paste.
1 tbsp tamarind paste.
2 tomatoes.
1 tbsp garam masala/malvani masala.
2 tsp turmeric.
1/4 cup coconut milk.
2 tbsp ghee or oil.
tadka (infused oil):
3-4 tbsp coconut oil.
1/2 tsp fennel seed.
8 curry leaves.
1 tbsp ginger, grated.
1 tbsp garlic, grated.
4 small shallots, finely chopped.
1 bird’s eye chili, chopped.
1 tbsp coconut, grated/desiccated.
1/2 tsp kashmiri chili powder.
1/2 tsp red chili powder.
1 tsp coriander powder.
1 tsp turmeric powder.
1 tsp cumin powder.
1 tsp garam masala.
handful of cilantro leaves, chopped.
1 lemon, juice and zest.
salt.
Equipment:
wok or a large pan.
blender or food processor.
Yield:
2 whole cooked crabs.
Execution:
crab prep.
Remove the apron and pry open the top part from the rest of the body.
Discard the lungs and face of the crab.
Separate the legs and claws from the body, split the body in half lengthwise.
Lightly crack the claws and legs, so the marinade gets to the meat.
Rinse all of the parts in cold water and keep in the refrigerator until ready to use.
2. masala marinade.
Heat ghee in a large pan or wok over medium heat.
Add mustard, fennel, cumin, and fenugreek seeds, let toast until fragrant.
Add the dried red chilli, green cardamom and curry leaves. Cook until the spices stop sputtering.
Add the ginger, bird’s eye chili and garlic, saute until fragrant, then add the onions and cook until browned and soft.
Add the sauteed crab paste, cook until caramelized.
Add the garam masala and turmeric, cook until fragrant.
Reduce the heat to low and add a big splash of water to prevent burning.
Add tomatoes and continue to cook until they have disintegrated and the oil begins to separate from the mixture.
Add the coconut milk and tamarind paste, and allow to reduce by half.
Let cool to room temperature, squeeze the juice of 1 lemon in and season to taste with salt, blend until smooth.
Marinate the crabs in the masala for 1-8 hours.
3. tadka.
Heat coconut oil in a wok over medium-high heat until shimmering.
Add the fennel seed and curry leaves.
Once the spices stop sputtering, add the shallots, cook until browned.
Reduce the heat to medium and add the chilies, ginger and garlic, stirring constantly until fragrant.
Add the dessicated coconut and cook until lightly toasted and aromatic.
Add the remainder of the ground spices, let cook until the raw pungent smell is gone, add a splash of water to fully cook the spices and prevent burning.
Add the crab along with all of the marinade and another splash of water.
Bring to a boil, cover and reduce the heat to low, let steam for 5 minutes.
Once the crab is cooked, (this not take long at all), remove the crab and reduce the sauce until the fat seperates.
Finish the sauce with chopped coriander, a big squeeze of lemon juice and salt.
Plate the crab and spoon the leftover sauce overtop, serve as is.