From curmudgn@flash.net Thu Jan 22 12:14:16 1998 Date: Mon, 19 Jan 1998 00:02:07 +0100 From: Sam Waring Newsgroups: rec.food.recipes Subject: COLLECTION (2) Crab Curry Followup-To: poster In article <69ft2p$71h$1@mack.rt66.com>, Amritanshu PRASAD said this about that: > Does anybody know of Indian crab curry recipes starting with REAL LIVE > CRABS? I am not even sure what to do with the critters once I buy them > from Chinatown. I do have most common Indian spices available. Thanks MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: KAKULUWO (Crab Curry) Categories: Seafood, Indian Yield: 2 Servings 3 md Crabs 50 g Shallots 2 Green chillies 3 Garlic clove 3 sl Ginger 25 g Coconut; grated 1/2 ts Turmeric 1/2 ts Fenugreek 1/2 ts Chilli powder 2 ts Paprika 1 Cinnamon stick, 2" 25 g Curry powder 1 Curry leaves, sprig 50 g Coriander leaves 250 ml Coconut milk, thin 250 ml Coconut milk, thick 1 T Lime juice 1 ts Salt 2 ts Ground rice Place the crabs in boiling water for five minutes, then remove and clean. Break the crab into desired portions and crush the shell a bit so the flesh can be more easily removed. Slice the shallots and chillies, grind the garlic and ginger and grate the coconut. Place the crab in a pan and add the shallots, chillies, garlic, ginger, turmeric, fenugreek, chilli powder, paprika powder, cinnamon stick, curry powder, curry leaves, coriander leaves and thin coconut milk and cook until crabs are done. Mix the thick coconut milk with the lime juice, salt, grated coconut and the ground rice and add to the pan. Stir and simmer for approximately ten minutes. Remove the cinnamon stick before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: STEAMED FRESH CRAB IN CURRY SAUCE Categories: Seafood, Chinese Yield: 4 Servings 1 lg Crab, whole fresh 6 sl Ginger root 2 T Sherry, dry 3 Scallions MMMMM---------------------------SAUCE-------------------------------- 1/2 Bell pepper, coarsely -diced 1 ts Curry powder 1/4 ts Salt 1/2 ts Sugar 1 c Stock 1 ts Ginger; minced 1 Garlic clove; minced 2 T Peanut oil Cornstarch paste Sauce: Heat the oil in a medium-hot saucepan, and saut^Â the minced garlic until it is fragrant. Add the curry powder, and stir over medium heat for about 1 minute--avoid burning the powder. Add the stock, salt, sugar and ginger; bring to a boil, and cook for one minute. Add the bell pepper, which has been coarsely diced into quarter-inch squares; stir in enough thin cornstarch paste to make a light sauce. As soon as the sauce thickens, remove it from the heat and reserve. This sauce can be made up ahead and reheated just before serving. Clean & Steam Crab: Pry off the plate from the crab in one piece. Separate the legs with a cleaver; wash all parts, cleaning out junk; cut the soft inner sections of the legs into manageable pieces. Carefully crack the claws, keeping them intact. Reassemble the crab on an oval platter. Before putting on the back, sprinkle the meat with dry sherry; lay ginger on top; then put on back plate. Wash the scallions, remove the roots, and shred, greens and all, into two-inch sections. Bring water in a steamer to a rolling boil. Steam the crab for about 15 to 20 minutes, depending on size. Meanwhile, reheat the curry sauce (or keep hot in a double boiler). Remove the steamed crab from the steamer, and drain the excess water. Lift the back plate off crab and pour the curry sauce over; sprinkle with the onion shreds, and return the back plate. Serve. Chinese chefs tend to favor a milder curry sauce, compared to Indian and Southeast Asian cooks. MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.