Kurle Sukke ( Crab Sukkha )

This is the first time in my stay in the US , that I gathered the courage to actually go and buy crabs and cook them. Being from the coastal line and being brought up most of my life along the coastal belt also, sea-food for us is almost like a necessity ;)....Crabs is big favourite, both for my husband and me. I remember the times, when back home, any crab dish meant an hour long lunch, since you need a lot of time to bite into them and get the meat from every nook and corner, and enjoy every bit of it :)...

Kurle Sukke is a relatively dry item with a coconut masala. Also, I had noticed that the Sukke that my mom makes always had a few shrimp also alongwith the crabs. So I asked her, and she said it gives a very good flavour and told me to add too. So this is how to make it..

Ingredients

Blue crabs - 2
Shrimp - 6-8, the small variety.
Fresh/Frozen grated coconut - 1 1/2 cup
Red onion - 1 big, finely chopped
Red Chillies - 10
Coriander seeds - 2 tsps
Tamarind - 2 pieces
Haldi - 1/4 tsp
Methi seeds - 1/4 tsp
Salt - to taste

Method

- Clean the crabs and keep aside. I cut them into 2 pieces for a good size.
- Grind the coconut, red chillies, tamarind, coriander seeds and haldi with very little water to make a coarse masala paste.
- In a kadhai, take little oil, put in the methi seeds, when they change colour, add the onions and saute for 2 minutes.
- Then, add the crab pieces and the shrimp to it, add little water and cook. The crab will turn orangish-red in color when cooked.
- Then, add the ground masala paste to it, add salt, mix well and cook till the water content goes away and it becomes of a dry consistency.
- Serve hot with rice.

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