How to Make Indian Crab Chettinad Asian Cooking Recipe Cuisine

India Crab Chettinad

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

3 lb soft shell or blue swimmer crabs

1/3 cup coriander seeds

1 cup vegetable oil and melted unsalted butter combined

1-in cinnamon stick

3 green cardamom pods

3 whole cloves

2 lb yellow onions, chopped

1 tsp salt

2.5 tbsp grated fresh ginger

2.5 tbsp crushed garlic

4 tbsp ground turmeric

2 lb tomatoes, unpeeled and chopped

1 cup chopped fresh cilantro leaves

18 fresh curry leaves, torn into pieces

4 tsp crushed black peppercorns

Directions:

Remove large top shell from each crab. Remove fibrous matter from inside crab and discard. Rinse crab well. Use a sharp knife to cut each crab in quarters. Set aside.

In a spice grinder, grind coriander seeds to a powder. Set aside.

In a large frying pan, heat oil and butter mixture over low heat. Add cinnamon, cardamom and cloves. Cook until fragrant, about 30 seconds.

Add onions and 1 tsp salt and cook, uncovered, stirring often, until onions are dark golden brown. Add ginger and garlic and cook for 1 minute.

Add ground coriander, chili powder and turmeric and cook stirring for 1 minute. Add tomatoes and cook, uncovered, stirring often, until tomatoes are cooked and soft. Add crab and cook, covered, turning pieces occasionally until crab shells turn red and meat is just cooked


Use tongs to remove crab pieces to a plate. Add cilantro, curry leaves and peppercorns to sauce in pan, mixing well. Taste and add salt if desired. Return crab pieces to pan and turn to coat with sauce, then serve with rice.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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