Prepare Crab xec xec

Ingredients :

8 medium crabs
8 tbsps. Grated coconut
10 kashmiri chillie
2 tbsps. Coriander seeds
10 peppercorns
4 cloves
2 tbsps. Oil
2 onions (sliced)
½ tsp. Ginger-garlic paste
¼ tsp. Tumeric powder
¼ cup tamarind juice
2 green chillies (chopped)


Preparation :

Clean the crabs. Roast the coconut lightly and clear the pan.

Roast the chillies and them the spices. Grind the roasted ingredients to a fine paste using a little water.

Heat oil, brown the onion, stir in ginger-garlic paste and tumeric powder.

Fry for a few seconds, add the crabs, mix well and sprinkle tamarind juice.

Add half a cup of water, cover the pan and after 10 minutes stir in the roasted spice paster, salt and green chillies.

Cook till preparation is thick.

Posted By: L. Sequira, Cansaulim.
18/06/2005

We recommend you to look at our other Seafood Recipes

Most goans would agree that their favourite dish is fish curry and rice, where there is a good mix of ingredients in every mouthful. Seafood forms an important part of the goan diet as it is high in protein. Goa has a beautiful coastline which yields plentiful supplies of fish all year round. The goans skills in preparing and serving fish are legendary and this is amplified by the variety of fish available; kingfisher pomfret, doumer, tuna, mackerel, crab, prawns, tiger prawns, shark, lobster squid and mussels, the list is endless. Goans are extremely adept at preparing fish in a wide variety of fish. Very fresh fish is sliced thinly and served raw; this is desirable and adds a bit of zest to any goan recipe.

Fish can also be marinated, normally in a rashard but this is no means the only way it is prepared. Fish is also poached, battered, fried, grilled and cooked on skewers. For the sake of our little taste buds many beach shacks and restaurants present seafood lightly spiced, or without spices at all. Fish should be served as fresh as possible and it is usual for diners to choose their fish from tanks in restaurants.