I’ve been off to catch some air by the beach yesterday and believe me you, it felt heavenly. I say, if you are staying near the beach and nearby, hit the beach in your PJ’s. The cool salty air rippling your tattered PJ’s will make you feel like you are in some kind of spa. ;P Also, run and grab your camera as you would not want to miss the bluety-blue sea and foam white canoes of local college going fishermen.
The blue was striking on Sunday morning, replete with clear skies, full sun and cool breeze. How I wanted to go and take a dip but this is not the beach for surfing or dipping. This is a beach to chill and have beer with a book or two; this is a beach to fill your beach bags with beach-y-wonders.
I am so blessed to be living by the sea- for the longest time I actually forgot that we have this huge sea just round the corner. Strange how you overlook the best of things that are already present in your life and search for something good until someone else shows you, what you got is what they have been looking for all their life; how precious they are and how full of possibilities.
This blue works for me. And now to the Crab Curry recipe:
Crab: 6 large
Oil: 1 + 2 tbsp
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Onion paste: 3 tbsp
Tomato: 1 medium, chopped
Dry, Red Chilies: 2
Black seeds: 20-25
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Red Chili powder: 1/2 tsp
Green chilies: Seeded and Split and chopped, 1
Pepper: 1 teaspoon
Salt: 1 teaspoon and half or according to taste
In a wok, heat about 1 tsp of oil and fry the crabs on high. When it turns semi-pink, take it off the wok and keep it aside.
In the same wok, pour about 2 tbsp of oil and flavor it with black seeds and red chili. After about 40 secs (assumed :P) add onion, ginger and garlic paste. Stir briskly and let it cook for about a minute. Now, add your spices. All of them along with the green chilies and tomato and cook until reddish brown.
Add salt and crabs. Stir fry well and add about a cup of water. Cook lid on for about 5-10 minutes, on medium heat. Follow the process with cooking it lid off for 5-7 minutes on high until the gravy is reduced to 1/3rd.
Take it off and serve with fresh, chopped coriander.
Serving suggestions: White rice or dinner rolls.
Have a lovely week ahead!