This is one of my favourite comfort foods. It is best prepared at home so you are able to peacefully dig into succulent crabs without being conscious of how messy you get when eating them 🙂
The thing with crustaceans is that the lesser they are seasoned, the better they taste.
Crabs (6 whole crabs) – buy them a day after the full moon and you will find them full and heavy with flesh
Ground Pepper – half to one teaspoon (as per your taste)
Onion (3 medium sized) sliced finely
Tomato (2 large) chopped into large cubes
3 green chillies split into two (the chillies here are more for taste and smell rather than the pungency)
Turmeric – half a teaspoon
Ghee – 1 tablespoon
Salt to taste (a little lesser than normal because crabs are naturally salty)
Coriander leaves to garnish
1. Clean crabs thoroughly and remove the top shell. It would be better if you get the fishmonger to do that because the shell is quite tough. Clean the innards of the crab. Break every crab into two. Separate the big pincers if you want to. Keep the legs of the crab on – they add a little drama to your dish..
2. To a hot pan add the ghee and to that add the onion to it. Fry till they acquire some transparency, followed by the crabs
3. Toss the crabs with the onions for sometime
4. Add tomatoes and green chillies to this, followed by turmeric and ground pepper powder. Add salt as per taste.
5. Allow this to simmer with a lid for about 5 mins, toss this once again
6. Then cover with a lid and allow to cook for about 15 mins
7. Garnish with coriander leaves before serving
8. Serve with steamed rice (or have it just like that 😉