LIVE-LY CATCH OF THE SEA BECKONS.
Spicy South Indian (Nagapattinam) Crab & Eggplant Curry
Nagapattinam
always brings to my mind, my friend SusanGeorge’s home near the sea. The
beautiful cottage surrounded by greenery, a kitchen garden growing all kinds of
greens and vegetables, and the rusted wooden gate which led to a path,
meanderingto the beach. A summer holiday spent there, has made a lasting
impression on my brain, especially when sea food is mentioned.
Her aunt old and agile,sparked off great
positive vibes and she loved feeding people and cooking with love. She used to tell
us food stories and about the times ,when food was cooked on wood fire in mud
and clay pots emitting a delicious aroma of smoke and wood, which entered the
food being cooked and added to its delicious taste.
I
remember Roger Binny an ex cricketer and an old friend, who was her first
cousin and who loved the crabs she made. --(especially mud crabs).Here there is a predominant preference for seafood during meals,
as they got a ,fresh catch every day. Seafood alsodoes tend to marry well with
certain vegetables like, eggplant, drumstick, shallots, potatoes and the like The recipe for this
dish was handed down for, 5 generations and hence preserved as a sacred offering.
Aunty cooked with love and prayers and hence all the food was greatly
energized.
The
crabs were always caught fresh and cooked the same day.
After
a day on the beach, horsing around in the sea and letting the sun wake up our
thirst and hunger pangs, one trotted back to ‘PARADISE COTTAGE’ and sat at the
old teakwood table ready for lunch. Jugs of cold lemonade were always kept ready
and then the surprise menu was presented with flourish. Even though I was a
vegetarian, with special food cooked for me, just seeing the enthusiasm with
which others, especially, Roger, attacked the crabs, had me wondering whether I
should try it out. She taught usa few thumb rules about buying and cooking
crabs.
–
When buying fresh crabs, it is best to consume them as soon as possible,
preferably on the same day as they do not keep well.
–
To differentiate between the male and female of the species, turn the crabs
onto their backs: male crabs have an isosceles triangle on their underside
whilst female crabs have a ~right-angled triangle.
–
Female crabs caught a few days post full moon will tend to have the yellow roe.
–
Crabs caught during new moon or the waxing crescent will tend to be soft .
Crabs
vary, and need to be caught live , before being cooked., forbest results.
In
Nagapattinam, there are a lot of Indian restaurants that serve a mean authentic
crab curry, .But nothing like homemadecrabs, that you can really enjoy ,in the
comfort (and privacy) of home and can dig in with both hands!
Our
blue swimmer crab curry (nandu kozhambu) with eggplant is something to be savored.
It is the ultimate comfort food!
Below
is the recipe for authentic Spicy South Indian (Nagapattinam) Crab &
Eggplant Curry (Nandu
Spicy South Indian (Nagapattinam) Crab & Eggplant Currykozhambu.
SERVES------6
PREPARATION
TIME----30 MIN
COOKING
TIME ---30 MIN
Calories
per Serve----1 small cup is 290 calories
Ingredients:
· crabs large– ½ kg (washed and cleaned well)
·
2 large red tomatoes
·
2 large red onion
·
1 tsp.chili powder
·
3 whole red chilies.
·
Grated coconut 3/ cup
·
1 tbsp. coriander seeds
·
1 tsp. cumin
·
1 tsp. black pepper.
·
1 tsp. fennel
·
½ tsp. mustard.
·
1 stick of cinnamon
·
1 star anise
·
2 cloves
·
1-2 large green chilies
·
3tbsp.
coconut oil
·
100mg long eggplant (sliced down the
middle, keep stalks on)
·
1 cups water
·
1 cup coconut milk.
·
Curry leaves (2 sprigs)
·
Coriander leaves (a small bunch)
·
Hing asafetida ½ tsp.
·
Ginger/garlic paste---1 tbsp.
·
Cumin ½ tsp.
·
Fennel ½ tsp.
·
Black mustard seeds (1/2 tsp.)
·
Hing (asafetida) powder
·
Salt –to taste
· ½ cup freshly grated
coconut
Method:
1.
Wash and clean the crabs well. You will have to remove the upper shell of the
crab, and pick of the gills and discard them. Wash the crab under running water
gently (if there is any roe – make sure not to discard it). Now chop off the
claws and lay the crab stomach down and chop the body into quarters (keeping
the little legs attached).
2.
Finely slice onions and roughly chop tomatoes and keep side.
3.
In a deep based pan – add 1 spoon oil and fry the dry fennel, cumin coriander,
redchilies ,mustard seeds star anise, cloves,fennel,cinnamon, pepper as well asofetidia,until
fragrant.
4
grind to a smooth paste and keep aside.
5
grind the tomatoes and keep aside.
7
grind the grated coconut and one green chili and keep aside.
8
now place a mud pot or metal based pan on fire. Add 2 tbsp. oil.
9
when hot, Add curry leaves, onion and ginger garlic paste and fry until
it changes color to light brown.
10
now add the tomato paste and sauté for 4 minutes.
11
Now add the ground masala, chili powder and salt and again fry well.
12
You can add the groundcoconut also.
13
Add eggplant and mix well.
14
Now add the cleaned, washed and chopped crabs.
15
Add 1cup water (you can add a little bit more water as needed).
16
add the cup of coconut milk
17.
Cover the pan with a lid and let the curry boil until the crabs are cooked
(about 15minutes), stirring once in a while.
18
Just before removing from the heat add the rest of the curry leaves and coriander leaves
and give it a quick stir (the leaves will slowly release their flavor).
19
Add ¼ spoon of coconut oil on top.
The
delicious, heritage and perfect crab curry isready ,to
warm you through. Serve with rice or idli or dosai.
Kitchen
tips
1keep
a separate pan to cook your sea food, as the smell lingers even when well
washed .2wash your hands with lemon juice to remove any smell or itching.
Chef ramaa shanker
0 comments:
Post a Comment