Kurli or crab upkari or sukke recipe - If you have been looking for Konkan region's authentic, traditional sea food recipes, then this is a perfect dish to try and taste. The sea food dishes of Konkan region has its own unique taste. Most of the sea food cuisine in this part is done in coconut based spicy masala gravy and it goes exceptionally well with hot steamed rice. This crab upkari is also prepared using cocnut based masala coarse paste. The precise combination of coocnut, onions and other ingredients is the secret of making perfect crab upkari
Cooking time 30 minutes
12 crabs, cleaned, washed2 large onions, finely chopped
2 cups grated fresh coconut
2 tsp coriander seeds
7 - 8 cloves garlic, crushed
2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp kashmiri chilli powder
1 green chilli, chopped
1 sprig curry leaves
1 large grape sized tamarind
2½ tbsp oil
Salt to taste
Crab upkari or sukke recipe with step by step pictures
- Heat 1 tsp oil and roast the coriander seeds until aromatic. Remove and set aside. In the same pan, heat 1 tsp of oil and fry the chilli powder and turmeric powder together.
- Mix the coconut, chilli powder and turmeric powder, coriander seeds and tamrind together.
- Put the coconut mixture in the mixer jar and whip it for few times to make a coarse paste. Do not add water.
- Heat 2 tbsp of oil in a pan and add the curry leaves and green chillies one by one. Add the onions and crushed garlic.
- Saute till the onions become translucent.
- Clean and wash the crabs. Cut them into two parts. Once the onions become soft, add the crabs and fry for 3 minutes.
- Add the coconut coarse paste and salt. Mix well and stir continuously for 5 minutes. Sprinkle handful of water on the crabs and stir.
- Cover the pan with lid and pour water in it. Cook the crab upkari on low flame for 15 minutes, stirring in between.
- When the crabs cook well and become soft, remove the pan from the heat. Serve crab upkari hot as a side dish to steamed rice and curry.