Recipe for Varathu aarichu crab curry ( South Indian Crab curry dish)
This is one of the few tested south “indian seafood recipes” that sherry recently tried out and it came out “finger licking Yummy” according to her. She has added a few of her own ingredients as a modification to give it that bit of a zing and make it irrestible – ( 1 tsp sauf, two dry red chillies while roasting the masalas ).
South Indian ( Kerala Crab recipe)
She says “if you dont already know” . which you probably wouldnt know unless you from south india - varatha means roast and arachu means ground. Here is sherry's recipe and enjoy the crabs ( no pun intended)
Ingredients for the Crab recipe
Crab Varutharacha dry
Ingredients:
Crab - 1 kg
Ginger - 1 tsp
(chopped)
Green chillies - 2 small ones
Dry red chillies - 3 medium size
Garlic - 2 nos
(chopped)
Coconut - 1 fresh coconut
Salt - as reqd
Tamarind - 1 tsp
Onions - 1 medium size
(chopped)
Curry leaves - a few
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 1/2 tsp
Now:
Clean and prepare the crab pieces - claws separate and body into two pieces. Crack the claws to let the masala get in and do its bit.
Grate coconut. Heat up a thick bottom, preferably cast iron pan, toss in the dry red chillies, 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 chillies, 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 chillies 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 two 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 legs go completely orange..
Open up the cover, put the flame on full power and dry up the gravy a bit
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 a fresh green salad.
Crab recipe by Sherry
