Friday, July 1, 2016

Indian Style Crab Soup

Don't give me the crab. No, no, seriously, its obviously a crab food story today and definitely an Indian crab story. By the way, have you heard of the Indian crab story? One Indian or the whole lot of Indians pulling down another Indian because he or she is more successful than you? Think about it and I am certain you must heard of this Indian crab story. Quite known amongst us Indians and the whole moral to the Indian crab story? Sadly, we Indians always want to be the best and we, somehow, even to the extent of back stabbing or front stabbing, we will bring down those who are more better than us. Oh Boy! Suppose to be a recipe and I took you around the Indian crab story. Then again, in tandem right because its really Indian Style Crab Soup today.


Crab! Always something (Malaysian Chili Crab, Black Pepper Crab, Crab Curry & Fried Crab Sticks) we look forward too, though not like often. Maybe three to four months once, and when we eat, we really eat to glory. What is the cooking story to this Indian Style Crab Soup? Like a rasam style (Pepper Garlic Rasam) and most probably is related to the previous (Nandu Rasam & Indian Crab Soup), and one which comes into our food picture each time I buy crab. Only the claws. You only need the claws. I mean its been like that for me and the body of crab, another recipe will be popping up. Indian Style Crab Soup? The modernized version. Packing major punches of slurpiness and without compromising on the quintessential tastes. Bang!

Ingredients
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

Method
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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