Khekda Curry Recipe (Spicy Crab Curry Recipe)

Try this authentic crab masala curry, influenced by the kokan cuisine. Here Im using mud crabs, Which are black in color. Fisher folks say that they go to the river with a lantern on 'amavasya' (no moon day) to catch them as they are more fleshy on these days. These mud crabs live in holes in the sand.

In these recipes, The walking legs are pureed, strained and used in the gravy. Crab meat is great source of protein, Omega -3 which are essential nutrients required for the body. 

Ingredients:

• Mud crabs 1 kg

(well washed with pincers and walking legs)

For masala paste

• Fresh grated coconut  2 shells
• Chopped onions 3-4
• Cumin seeds  1tsp
• Coriander seeds  2 tsp
• Green chilies 2
• Coriender leaves  
• Ginger -Garlic paste   2 tsp

For curry 

• Turmeric powder 1 tsp
• Red chutney masala  3 tsp 
• Salt as per taste
• Kokum  2-3 nos.
• Washed crabs  
• strained leg's puree
• Readymade coconut masala  

Cleaning the crabs:

• Take a whole crab and remove the hands by spatula.
• Cleaning of stomach portion, To make this easier, First remove flap like thing in the back side of the crab. For that, first the flap has to be loosened. So hold the crab and hit it to some hard edges to slightly break it.
• Hold it with flap opened and hit the hard shell to a hard surface to just crack the outer shell.

• Clean the soft portion and all the yellowish portion. Some people use the yellow thing in the gravy which gives thickness to the gravy. I used this yellow thing in gravy. this yellow thing as shown in image in small plate.
• Clean the remaining portion of legs attached to the body 
• When the shell is opened, it looks like this.

• After cleaning, it looks like this.

• Hold the crab below running water to remove any other unwanted dirt from crab.

• Separated walking legs from each crab.

• Take Roasted cumin seeds, coriander seeds, sesame seeds. You can use any masala , if you want.
• Transfer into mixie jar and make to fine paste.

• Fry fresh grated coconut and Chopped Onion, Take a minute for cool.

• After cool down they are transfer into mixie jar and grinded to make fine paste. 

• Prepare to ready Ginger - garlic, 2 Green chilies and Coriander leaves paste

• Hot the oil in pot 

• Add readymade ginger-garlic, green chilies, coriander leaves paste.

• Add Yellowish thing of crabs, Saute them.

• Then add cleaned and washed crabs and pincers or spatula.

• Add turmeric powder and salt, Saute them very well.

• Cook for 5 minutes till the crab become golden red.
• Add Grinded masala with some water

• Cover the plate and cook till it leaves oil for 10 minutes.
• Water pour in this cover plate.

• The removed walking legs with some water are transfer into grinder jar
• Add water into jar and grinded to make puree

• Then this all puree strained and this puree pour into cooked masala.

• Add Red chutney masala, Turmeric powder, 3-4 Kokum petals and salt

• cook for 10-15 mins. 
• Add cover plate water into curry, Consistency is very thin

• Cook for 10-15 mins after then gas off and Garnish with fresh coriander leaves.
• Serve and eat immediately over hot Plain Rice or eat with Bhakari.

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