Inspired by a new restaurant, Mitasha which I tried in Davorlim, I decided to work on a rustic but authentic sea Crab dish, to test my hand at the cuisine of my mother land, Goa. And yes, it too can be made in just 5 easy steps! A blend of roasted spices, with grated coconut & chillies.. The aroma just fills the whole room!!
Ingredients:
For the Masala
Kashmiri chilli – 5no.
Cloves – 8no.
Black pepper corns – 12no.
Mace – 1 flower
Cinnamon – 1/2 inch stick
Star anice – 1no.
Poppy seads – 1/2 tsp
Rice – 1/2 tsp
Tamarind – 1tbsp
Curry leaves – 6no.
Bayleaf – 1no.
Grated coconut – 1 cup
Coconut milk – 1/2 cup
Ginger – 1 inch
Garlic – 5 cloves
Onion – 1/2 sliced
Onion chopped – 1/2no.
Garlic – 4 cloves
Sea Crabs – 2no.
Method:
- Collect all your ingredients to form your mise en place before you get started.
- Roast all the dry masala ingredients & grated coconut in a hot pan, tossing continuously till golden brown. Once you achieve the colour, take the pan off the flame & cool the spices down. Once cool, blend the roasted spice mix in a stone grinder if possible to obtain the best possible flavor. Once the paste is light & fluffy, remove & store in a cool place.
- Wash, clean & dry the sea crabs. Cut them into two and sprinkle some salt while giving it a good toss.
- To a hot pan, add some oil & saute the garlic & chopped onions. Combine the masala with a cup of water & bring the gravy to a simmer. Once simmering, gently immerse the crab & poach them for about 10 min.
- Voila! Serve with salad, a wedge of lime & fresh pao!!