Friday, July 1, 2016

Indian Style Crab Soup

Hi there foodies, 
How have all of you been? Hopefully, you are feeling as positive as I am and hopefully you have been cooking as well. Right. I of course have not stopped cooking, I suppose when you work from home, laziness shouldn't be the lame excuse not to cook. For me, it is a pleasure cooking for my other half because for the years I was working full time, the poor man got tired of eating out. That is that, meanwhile, let me let the cat out of the bag. Quietly behind the scene I have been saving, thus, you won't be surprise if I say I am embarking on another solo travelogue (Sri LankaChiang Mai/Chiang Rai/Myanmar & Solo Travel To Bangkok).

But you know what, as the years goes by, it is rather emotional leaving behind my other half to explore the world (Travelling Solo When You Are Married) Maybe because we value growing old together despite the every now and then heated arguments (South Africa), anyway, by the time you are at my space, I would have met thousands of "Parks" and "Kims". 

Over to the recipe for the day now, it is another version of Nandu Rasam, but I like to call it "Indian Style Crab Soup". Only with the claws please, the body (Spicy Crab Parathal, Chilli Crabs & Pepper Basil Crabs) subsequently (crab body, not mine) will be showcased in the next recipe as "Thai style green crab curry". Okay, I got to get moving. I wrote this post two days before travelling, so, right now, I am topsy-turvy with packing. If possible, pictures will be shared on Facebook and Instagram from where I am, to all fellow bloggers, hang in there yea with the comments. I shall revert when time permits.  

8 crab claws - lightly crack
5 shallots - smashed
6 garlic - smashed
1/2 inch ginger - smashed
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp fennel powder
1 1/2 tsp turmeric powder
2 sprigs curry leaves
2 bay leaves
1 tomato -slice thinly
Tamarind juice or lime juice - as needed
Chilli flakes - as needed
Crushed black pepper - as needed
Salt to taste
2 tbsp oil

Heat oil.
Saute shallots, garlic and ginger.
Add crab claws.
Stir and cook for 2 to 3 minutes.
Add coriander powder, cumin powder, fennel powder, turmeric powder, curry leaves, bay leaves and tomato.
Stir and cook over low heat to combine all the ingredients together (say for 2 to 3 minutes)

Pour 1 1/2 litre of water (or as needed).
Stir and let it simmer.
Once soup is heated through, season with tamarind juice, chilli flakes, crushed black pepper and salt.

Stir and remove from heat.

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  1. I love crab so this it something I will eat and serve to my guest.

  2. It's pouring heavily here and I want this soup now..just too crabs and this soup is jus yummy

  3. I love crab and this must be very delicious!

  4. After your travelogues love reading this recipe too

  5. I like crab but never made crab soup.. your pics and recipe are motivating me to try it.... Looks so tempting.... :)

  6. Will be excellent for those with dengue

  7. It has been long since I have cooked crab, and your dish looks yummy.

  8. recipe is new to me...but love the clicks esp the first one

  9. That's certainly very innovative! Have a lovely week, babe! xoxo

  10. i don't eat crab and see food very rarely bt my mom n brother will enjoy this one.. looks delicious and simple to make

  11. So much crab going on here I am loving it.
    Growing old together without any argument is no fun Nava. Let the distance make ur hearts grow fonder.Waiting for ur travelogue.

  12. This is a must try. Warm soothing bowl for winter

  13. Ooh! Welcoming and warming for these cold nights.. yumm!


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