Jan 21, 2012

Recipe for Varathu aarichu crab curry (South Indian Crab Curry)

This is one of  the few tried and tested south “indian seafood recipes”  that  sherry recently tried out (photo below) and it came out “finger-licking Yummy” according to people who had it. She improved on the original recipe to give it  that bit of a zing and make it irresistible.

South Indian ( Kerala Crab recipe)

She says “if you don't already know”, which you probably wouldn't unless you from south india - varatha means roast and arachu means ground. Here's sherry's recipe and enjoy the crabs ( no pun intended)
pachakam style crab recipe fusion south indian kerala

Ingredients for the Crab recipe

Crab - 1 kg
Ginger - 1 tsp (grated )
Green chillies - 2 small
Dry red chillies - 2 large
Garlic - 4 cloves chopped finely
Coconut - 1 fresh coconut
Tamarind extract - 1 tsp
Onions - 1 medium size
Curry leaves - 5-6
Coconut Oil - 3 tsp
Water - 1 1/2 cup (or as reqd)
Coriander powder - 2 tsp
Chilly powder - 1 tsp
Pepper powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Fennel seeds - 1 tsp
Sea-salt - as reqd
Clean and prepare the crab pieces - claws separate and body into two pieces, cracking the claws to let the masala in to do its bit. 
crab south indian recipe similar to pachakam
Grate coconut. Heat up a thick bottom, preferably cast iron pan, toss in the dry red chilies, roast for a few seconds, add fennel seeds, fry for a few more seconds, then add grated coconut and fry it till it becomes golden brown. Make sure you don't burn any of the ingredients during these stages.
Change to low flame and add the powders mentioned to the fried coconut and fry it for few seconds.
Turn off the flame and grind the above mixture with a little water.
Grind ginger, garlic, green chilies, half the onion and few curry leaves.
Heat oil in a pan - preferably a big cast iron pot.
Slice and fry the remaining half onion until brownish, then add the ground paste of ginger, garlic, onion, curry leaves and green chilies and fry for about three minutes.
Now add the ground coconut mixture and fry until it's a bit dry and you smell a lovely aroma .
Add a teaspoon of tamarind paste and 2 cups of hot water and bring to a boil.
Now drop the crab pieces into this gravy, cover and cook for about 20 minutes and until the crabs go orange.
Open up the lid, turn flame on to full and dry up the gravy
Switch off the flame and add few curry leaves.
Optional: You could fry sliced onions in a separate pan and garnish the crab curry before serving.
This curry tastes best when served hot.
Enjoy with steamed rice or just with a fresh green salad. 
Crab recipe by Sherry

|| Also do check out our  "Goan Crab curry Recipe" and  "the how to clean crab video"


Jon said...

Sounds great. I'll wait for you to come cook some for us here in Kajang.

January 21, 2012 at 11:01 PM
Anonymous said...


January 23, 2012 at 12:34 PM
Anonymous said...

Anytime Jon! sf

January 23, 2012 at 12:35 PM
El Oteador de los Mercados said...

Simply delicious. I like that combination of spices.

February 3, 2012 at 2:25 AM
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February 25, 2012 at 4:52 AM

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Indian food uses spices and herbs that not just give it its distinctive taste and flavor but are also great for your health. Turmeric has been linked to cancer-prevention, ginger for coughs and colds and so on... Spices supply calcium, iron, vitamin B/C, carotene and other antioxidants.

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