Dhania Chilli Crab Recipe From A Chef’s Home!

Recipe- Chilli Crab

Crabs make for a really popular seafood item and are loved the world over. Fresh catches of crab are often a delicacy and looked upon as a heavenly delight by seafood lovers.

I personally like only stuffed crabs and crab meat and somehow cannot bring myself to go through the tedious process of breaking its shell and then enjoying the flesh, but I know for sure, that a lot of people love doing that and it is considered as one of the most satisfying experiences. Otherwise, I enjoy seafood a lot, be it fish, or prawns or lobsters

Now coming to this amazing recipe of Dhania (coriander) Chilli Crab recipe, its yet again shared by my very good friend and Executive Chef of Marriott Resort & Spa, Goa, Chef Dibyendu Roy. Its a simple and easy to make at home recipe and definitely a delicious indulgence.

IngredientsMeasure
Vegetable Oil3 Tablespoon Divided
Onion Chopped1 Medium Sized
Coriander Seeds2 Tablespoon
Cumin Seeds1/2 Tablespoon
Dried Red Chillies Whole2-3
Peppercorns5
Bay Leaf1
Ginger Chopped150 Gms
Garlic Minced100 Gms
Fennel Seeds1 Teaspoon
Degi Mirchi (Red Chilli Powder)1/2 Teaspoon
Tomatoes Medium Sized Chopped3
Turmeric Powder1 Teaspoon
Cornstarch200 gms
SaltTo Taste
Crabs, Cleaned and Cut into Half2
Fresh Coriander LeavesHandful

Directions

  • Marinate the cleaned cut crab with salt, cumin powder, coriander powder, turmeric, corn starch, flour and lightly fry them separately.
  • Heat some oil in a heavy-bottomed pan over low heat.
  • Add the cumin seeds, dried chilli, bay leaf and peppercorn.
  • Turn off the heat and add fennel seeds. Stir to mix thoroughly. Immediately transfer to the bowl of a blender or mortar and pestle and blend/pound until a fine paste is formed, scraping down sides as necessary.
  • Take a fresh pan and add sliced onion followed by ginger, and garlic. Cook, stirring frequently, add the roughly chopped tomato in it.
  • Add turmeric powder and the ground spice paste. Stir well to combine and continue to cook, stirring occasionally, until the oil separates and starts surfacing.
  • Add the lightly fried crab, degimirchi into the sauce and continue to cook for 10 minutes
  • Toss the crab, sprinkle with coriander leaves and serve immediately with steam rice or bread.

Do try the recipe and share your experiences with me. Also, let me know what other recipes you would want me to share and I shall post them soon.

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8 thoughts on “Dhania Chilli Crab Recipe From A Chef’s Home!

  1. I am saving this recipe and making it for the family when we are out of this lock down period. It is very difficult to get fresh seafood at this time because of the military check points set up around the city. I can’t wait to get these chili crabs in my belly! This dish looks so delicious!

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