Saturday, November 29, 2008

Kurle ghashi

This dish like many others varies at every konkani kitchen. Some add roasted ingredients along with basic coconut masala (masolu: coconut, roasted red chillies, tamarind & salt), some just use masolu with the addition of roasted onions. Many many experiments later, I stuck with this keeper dish. A perfect blend of heat from chillies & spices that goes great with the sweetness of crab meat, also let me not forget to mention the mesmerizing aroma of this ghashi is appetizimg in itself that invites crab lovers to the table.

Alaskan king Crabs about 3 lbs
1 medium sized Onion, thinly diced
1/2 cup Coconut
2 tsp coriander seeds
15 seeds methi
Red chillies 7-9
Tamarind paste 1/4tsp
Oil 2 tsp

Heat 1 tsn of oil and fry coriander and methi seeds. Grind them with red chillies, coconut and tamarind to a smooth paste.
Heat remaining oil and fry onions till they are slightly brown. Add ground masala, salt and cook for a couple of mins. Now add the crabs, stir, cover & cook for around 20 Min's.
Great dish with white rice .

Since I usually buy cooked crabs and it is refrigerated, I add about 2 cups of water in a biggest pan I have, place the crabs in a colander and steam the crabs for 20 mins without letting the water touch the crabs , so it is heated well throughout. Then steamed crabs are then added to the masala and brought to a rolling boil.

G's note: Traditionally, this dish has no turmeric in it, I tweaked a teaspoon of it just to brighten my dish. I'm not a rule follower anyway! :P


meghana said...

Suparb Randap

G said...

Thanks Meghana...hope u tried this and then commented...will ask Venki!