{Recipe}Goan Crab Masala

Today's recipe is simple Goan Crab Masala. Its a semi coconut based gravy with few spices. Good as a side dish or as a dip with pao/bread. The coarsely ground coconut based masala beautifully coats the crabs and its fun to mess your fingers and enjoy crabs.

If you are a crab freak like me you can also check for other crab recipes posted on my blog  Pepper Garlic Crab Stir fry,Crab Xacuti,Crab xec-xec,Rava/semolina Fried Crabs.

Last but not the least "All the recipes have their own distinct flavour and taste". 

Ingredients

1/2 Kilo Gram Crabs

1 Cup grated coconut

2 onions chopped

1 Inch ginger

5 Flakes of Garlic

2 Table spoon chili powder

1/2 Tsp turmeric powder

1 Table spoon coriander powder

1/2 Tsp Cumin Powder

1 Tsp Garam Masala powder

1 Small ball of tamarind( soak and keep aside)

1/2 Cup Green coriander for garnish

Salt as per taste

Oil

Method

1. Clean and wash the crabs. Add salt and turmeric powder and keep aside.

2. Grind together,coconut,ginger,garlic and all the powdered spices to a fine paste.

3. In a pan add oil, once heated up add chopped onions fry well till translucent. Then add tamarind paste and crabs, followed by a good  toss. Cover and cook the crabs for 5 min.

4. After five minutes add the ground fine masala of coconut. Mix the masala well and let it cook again for more 5-10 min.

5. Again give a good stir and allow it cook for more 10 minutes or until the crab is cooked. Once crab masala done its ready to serve with steamed  rice or with pao.

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{Recipe}Fiery Chicken drumstick fry

Fiery Chicken Fry is evolved from the recipe Harissa Chicken fry Harissa is a blend of peppers,olive oil and spices. Its is used as base for many curries and for marinating meats or veggies in middle eastern countries. In Fiery chicken recipe you will see me using dried chilies instead of fresh red chilies, along with few spices and ground into fine paste. Fiery chicken should taste good when barbecued. However, my recipe is method shallow fry on grill pan.

Its an awesome starter along with the glass of cocktail. The chili paste once burned converts to caramelized coating over the chicken that's the magic of kashmiri chilies.

Servings 4-5

Author :Ispolina Silveira

Total Preparation Time : 2-4 hrs

Total Cooking time : 30 min

Ingredients

6 Leg pieces

6 Red chilies

10 Large garlic flakes

3 Dried bay leaves

1/2 Tsp pepper corns

1/2 Cup olive oil

1 Lemon

1/2 Tsp sugar

Salt as per taste

Method
1. Take the chicken drums sticks, wash and towel dry.Then give nice cut, apply salt and keep aside.

2. For the fiery paste first soak red kashmiri chilies in hot water for about 15-20 min. Then drain the water from chilies grind the chilies along with garlic flakes, pepper corns, bay leaf, olive oil.

                                                

3. Apply the ground paste to the chicken drumsticks.

4. Also squeeze lemon juice followed by by a super mix. Allow to marinate for overnight or maximum of 4 hours.

5. Shallow fry the chicken drums on grill pan until nicely cooked. Slow cooking best cooking for meat.

6. The fiery chicken ready to spice up your palate and enjoy the juicy chicken fry.

Thank you for Visiting My Blog Cocinanispolina.

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Do share your comments and feedback.Can also share the dish pic if you try recipe from my Blog.

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