You will require Hard shell crabs: 12 nos (retain all parts but scoop out insides) Crab meat: 1 kg Flour: 1 measure Milk: 1 cup Celery seeds: 1tbsp Parsley: 1 tbsp Egg: 1 nos Seasoning as per liking Salt for taste Oils for deep frying
Method Make a batter of all ingredients except crabs, crab meat, and vegetable oil. Add a table spoon of oil to the batter and knead well. Stuff crab cervices with crab meat and dip into batter. Heat oil in a large kadai or wok and proceed to deep fry the stuffed crabs. Fry crabs till golden brown.
How Do I Cook Green Crab Curry?
You will require Crabs 4-5 nos Coconut -- half Onion 200 gms Garlic 1 pod Green chillies 8-10 nos Coriander ½ bunch A few curry leaves An inch of ginger Oil 50 ml Mustard seeds -- Ό tsp Salt to taste
How to proceed Clean crabs and cut into medium sized pieces. Grind coconut, garlic, green chillies, coriander and ginger. Heat oil, add mustard seeds, onions (chopped) and curry leaves and fry for three minutes. Add ground masala and fry for another five minutes. Add crabs to the masala. Sprinkle salt as per taste. Allow crabs to cook for 5 minutes and water (according to required consistency). Allow crabs to cook on slow heat.
Note: One could rinse the grinding water and add this water to the curry.
Tasty Crispy Bombay Ducks (Bombil fish)
Ingredients 10-12 Medium sized Bombay Ducks 2 tbsp. Ginger-garlic-red chilli paste 1 medium sized onion- grated/ ground ½ tsp. black pepper powder ½ cup maida (wheat flour) Salt to taste 2-3 tbsp. rice powder 1-2 sprig parsley/ coriander for white oil for deep frying garnishing a pinch of cooking soda 2-3 tbsp. poppy seed (khuskhus)
Method Discard the head, clean and wash the fish. Cut each into two and apply little salt. In a heavy bottomed shallow pan steam the fish for 2-3 minutes, taking care not to break them. Throw the water and very carefully de-vain the fish. Apply the ginger-garlic and onion paste. Prepare a thick batter with maida and rice powder adding a pinch of cooking soda to give extra crispiness to the fries. Heat oil in a heavy bottomed deep fry-pan, dip each piece of fish in the batter, and sprinkle little dry poppy seed on top and deep fry till golden brown, in batches of 5-6. Drain off excess oil. Serve hot with a dash of freshly ground black pepper. Garnish with sprigs of parsley or coriander.