Crab Recheado
September 29, 2015
This spicy, sweet, tangy crab preparation is my Dad's recipe and one of my favorites!
Cuisine
Goan
Course
Main Course
Serves
10
Method
Slow-cook
Difficulty
Hard
Cook Time
45 minutes
- Cuisine Goan
- Course Main Course
- Serves 10
- Method Slow-cook
- Difficulty Hard
- Cook Time 45 minutes
Ingredients
kashmiri chilies
7
spicy dry red chilies
8
crabs
10
cloves
30
inch cinnamon
5
black pepper corn
1 tablespoon
large cloves of garlic
4
inch ginger
3
green chilies
2
cumin seeds
1 teaspoon
coconut jaggery
1/4 cup
toddy vinegar
1/2 cup
onion finely chopped
1.5 cup
tomatoes finely chopped
1.5 cup
oil
3 tablespoon
water
1/2 cup
salt
4 teaspoon
turmeric powder
1 teaspoon
Instructions
1. Apply 2 teaspoons of salt to the crabs and set aside. In a mixer take red chilies (kashmiri and spicy dry), green chilies, ginger, garlic, cumin seeds, black pepper corn, turmeric powder, cloves and cinnamon.
2. Add vinegar and jaggery. Blend into a fine paste, adding water if needed.
3. In a pan heat oil. Add in the onion and saute till it turns translucent. Add in the masala and saute for a few minutes.
4. Add the tomatoes, remaining salt and cook them well.
5. Add in the crabs. Mix everything well, cover and cook till it comes to a boil. Enjoy hot with pao or rice.
HEY THERE!