Crab Curry

An exclusive from Niloufer's Kitchen

Crab Curry and Rice

Definitely in the top 10 choices of favourites, Parsi Cooking embraces the famous Khekra ni curry as one of its specialities. Dinner parties are often thrown to enjoy just this particular dish making it a feast of crabs! It is a messy affair and not one where one is expected to eat with the grandeur of perfect dining etiquette. Be prepared to clear up the kitchen, the dining table and some of your clothes too after. 

Serves 6 persons

1 1/2 cup desiccated or freshly scraped Coconut
9 large flat dry red chilles
 1 1/2 whole pods of fresh peeled garlic
 1/2 tsp sugar
1 1/2 tsp salt
3 tbsp corriander powder
1 1/2 tbsp cumin powder

1/2 cup vinegar
 3/4 tsp turmeric
 1 tsp oil

1 cup water
1/2 cup fresh tomato puree
 1/2 tsp tamarind or kokum paste

1 tbsp peanut butter

Juice of 1 lemon 
2 cup coconut milk

1 cup coconut water

4  slit green chillies

 450gm/1 lb prawns with shell on

450gm/1lb piece of fish with bone and skin

2kg/4lbs fresh crab, cleaned and cut into 4 pieces each

Grind together until fine, the coconut and red chillies. Now add the garlic, sugar, salt and the corriander and cumin powders with the vinegar to make into a paste. 

In a pan heat a tsp of oil and add  the curry paste.

Stir for about 5 minutes. 

Now add the water. Mix well, bring it to a boil, cover. Lower the heat and cook for 20 minutes. Now add the tomato puree and the tamarind or kokum paste. Also add the peanut butter, lemon juice, coconut milk and water, and green chillies. Cover again and cook for another 30 minutes on a very low flame to steam. 

Add the prawns and the fish and all to boil gently for 5 to 10 minutes. Cover and close the stove. Let it rest  for 10 minutes or until ready to cook the crabs and serve. Bringing it to a boil add the crabs into the pot, cover and shake the pot. allow to steam for 5 minutes. Give it a stir as best as you can allowing the bottom crabs to come  to the top. Allow to steam for another minute or two with the lid closed. Serve with freshly boiled steaming hot rice.

Tips

It is hard to mix the crabs, using a large deep pot and shaking the pot helps move the pieces around.

2 tsp of chillie powder equals the 6 large flat dry chillies, however grinding the chillies gives vibrant colour and flavour.

Cooking the curry with the Prawns and Fish helps flavour the curry. 

For best results, cook the curry with the fish and prawns a day or two ahead. To serve bring it to a boil and add crabs.

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

For more Parsi Food Recipes click on 

Niloufer's Kitchen Quick and Easy

and

Niloufer's Kitchen: Autumn Menu


From Ashna K

March 3rd 2020

Proud to say this is the Khekra ni curry made by me from your receipe book.

My husband loved it.

Lemon Rice

Lemon Rice

Lemon Rice with a touch of lemon grass, lemon, curry leaves and mustard seeds.

3 tbsp oil
2 stalks  lemon grass
3 to 4 stalks curry patta
1/2 tsp mustard seeds
2 1/2 cup rice
1/4 tsp turmeric
2 tsp salt
1/3 cup  fresh lemon or lime juice + 2/3rd cup water

Heat the oil, sizzle the lemon grass, curry patta, mustard seeds, salt and turmeric. Wash the rice and add it to the pot. Add 4 cups of water. Bring it to a boil and allow all the water to evaporate. Add  the 1/3 cup juice+ 2/3 rd cup water. Shake the pan and cover the pot. Leave to steam for 20 minutes until it is cooked  through.

Tips
Do not add the lemon before all the water has evaporated. It can leave some of the grains of rice hard. 
Depending on what you are serving it change the flavours. 
For a Thai curry use kaffir lime leaves instead of curry patta.
Use saffron instead of turmeric if you desire, or use a bit of both.

Serve this with the aromatic korma or a yogurt kudhee. It tastes delicious with chicken curry and with Persian khoresh. The choices are umpteen.


Read more about Parsi food its history, traditions and stories in my cookbooks The World of Parsi Cooking: Food Across Borders and The Art of Parsi Cooking;reviving an ancient cuisine.


Niloufer's Kitchen : Persian Fusion from read.amazon.com


Photo courtesy Kainaaz R. Patell