“Crab (Kurlo/Kekda) Shellfish Fry” … A crispy textured crab shellfish fried that tastes awesome as a starter … Yumz. ....
** Once again I am happy to share here a crab dish that tastes delicious as a starter and is loved by many fish eaters. Crabs are not only difficult to clean but also takes time to eat and one has to be very careful as the shell is sharp and at no cost should it cause damage to your tongue while eating the same. So one has to learn proper method of relishing the same before trying out to eat crabs if you are new to fish. Personally I feel, you should eat them at home and practice before you try them out in restaurants to avoid any mishaps. The cleaning methods etc. are all given elsewhere and I will share a common link to crabs at the bottom of this recipe, just go through the links and follow the same for proper grasping of the knowledge. You can also ask a helpful friend to teach you as I strongly believe that keen observations of cooking is the best way to learn the preparation methods as both written or videos actually do not show completely the proper method and many a time just rushed over.
** Here is my simple method of “Crab (Kurlo/Kekda/Shellfish) Fry” .. My Style …
** I have used 4 full crabs without their leg portions and the claws here. Clean them well, apply some salt and keep aside for 10 minutes. Wash well once again and pat dry.
** In a small bowl add in 2 tsp of chilly powder, pinch of haldi (turmeric powder), ½ tsp of ginger garlic paste, ½ tsp of coriander powder, salt to taste, 1 tblsp of vinegar and mix well. Sprinkle some water to bind well into a very thick paste.
** Now apply the paste all over the crabs, taking care to see that you apply them within the cracks or any gaps etc. Put this in a tight fitted stainless steel box and keep it in the fridge for 2 hours or so.
** Remove the crabs from fridge and roll in lightly on rice flour and deep fry or shallow fry them on medium heat in hot oil. When evenly crisped all round, remove and place it on a absorbent paper for the excess oil to get drained off.
** “Crab (Kurlo/Kekda/Shellfish) Fry” is done and ready to be served. Serve them hot with any dish as an accompaniment of your choice. We had a few friends for lunch and I had prepared a fish thali and we relished this with it and some more fish fries and curries and relished the same. Do try this out and enjoy with your family and friends.
** Given below is the common link for “Crab Shellfish/Kurlo/Kekda” Recipe, Please go through the links for more details on crabs, their cleaning methods etc. There are more pictures there in those links which may be helpful to you, I have not repeated the same here.
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