Kankra malaicurry aka crab and coconut milk stew

 

I am a man of my words, or so I try to be. I am back, as promosed. I have decided to call all these recipes unveiled during this time, especially for Durga Puja to be named as "Utsav Feel". In case if you have any better name in mind, do share!!

The recipe I am going to speak about today is, one from the Bengali larder for sure.In my opinion,not many people are fans of it, but most foodies do swear by it. I mean why not/ Devouring this crustacean, is always a pleasure. CRAB, or Kankra, is our protein of choice today. 

1. Clean really well, and cut into pieces 600 gm crab. With a pestle, gently crack the hard shell of the limb. That's how Ido it. Remember to get rid of the gills, store the juice of the head and the gg like structures. 

2. Marinate the crab pieces with 1.5 tsp salt+ 1/2 tsp turmeric powder+ 2 heaped tsp flour. Mix well., keep aside for 5-10 mins.  

3. Heat anout 4 tbsp mustard oil in a pan. I use my iron kadhai mostly these days. Fume the oil, and reduce flame.Fry it in mustard oil in batches, lightly.  I did it in 2 batches. Take them out and keep aside in a bowl, covered. 

4. Into the same oil, plunge in in 2 nos (medium size) cubed potatoes. Once they get some colour and the edges turn slightly brown take them off heat. Keep aside.

5. Into the same pan and the titbits of the leftover oil add in 3tbsp mustard oil.once it fumes, reduce the flame, let it cool down a bit. Add in 3 bay leaves + 3 dry red chillies, broken + 1 black cardamom, slit + 3 green cardamom, slightly crushed+ 1/4tsp mace & 6-7 cloves. Be carefulnot to burn them.

6, As soon as the aroma hits you, add 5 tbsp (heaped) onion paste and fry them on medium flame till they get a slightly brownish tinge on them. Then add in 1tbsp g+ g paste, heaped, as well. Sprinkle some water, if they tend to get dry or stick to the bottom and fry for few seconds.

7. In a small bowl mix ;1 tsp red chilli powder+ 1/2 tspkashmiri red chilli powder + 1tsp cumin powder+ 1/2 tsp turmeric powder+ 1/2tsp coriander powder with 3 tbsp water. Pour this mixture into the pan & cook till the raw smell disappear.  Add 1/2 cup tomato puree, diluted with  3tbsp water and cook on medium flame for a while. 

8. Once the puree comes to a boil, bung in the fried crab and the fried cubed potatoes. Mix well. Once oil appears on the sides, add in 1/2cup+ 2tbsp warm water and cook on medium flame, covered for 5-7 mins, till the potatoes get cooked. Adjust sesoning at this stage, as I do. 

9. Add in 3/4cup coconut milk (first extract), followed by 1/2 cup + 2tbsp thin coconut milk. Adjust salt at this stage. The mixture should be reaching the boiling stage. Sprinkle in 1tsp garam masala powder and finish with some chopped coriander. Clamp on the lid, take it off the hob. Allow it to sit for a while for flavours to infuse.

We have it with rice at home. You should too. The stew should pair well with appams and Neer Dosa, even hough I have stayed away from these experimentation. 

Any questions on the aforementioned recipe will be put to rest with the morsel to hit your mouth. My tastebuds completely lap it up, always and i lick out the last drop of gravy in the pan or the serving bowl, when no one is watching. 

Don't tell me, you would get tired cooking this much. Might I add, labour of love bears sweetest fruits always. This is surely going to spruce u your saptami lunch table, with a chilled stout on the side, while enjoying cozy adda with friends.

Hey, I need to hurry. Allow me to carry on with my research for more of such pleasurable experiences. Till then take care.