Crab ghee roast sukha

Crab ghee roast sukha:

One of the delicious dishes of Manglore are the ghee roast and Sukha. Here in my recipe I have included ingredients of ghee roast recipe and crab sukha recipe of Manglore to name it as crab ghee roast sukha.

Sukha towards South means a dry preparation with addition of coconut on top of the final dish and any wet masala gravy means you grind the coconut and add in your masala, which gives your dish an ultimate gravy. Sometimes coconut is coarsely grinded and added, here I have incorporated the same way. 

I love to explore different cuisines and learn them, try them but always have a fight back thinking will it taste good? Sometimes the final presented dish looks awesome but it's not that good to taste. It happens many times, we fall in love with the color of the dish, it's preparation but the main thing is the flavour of the final dish. When taste comes good, you have won the battle. And with Manglore cuisines at least with ghee roast and Sukha recipes are the battle winning ones, which you would really fall in love with. 

So today I tried to accumulate the ingredients of ghee roast recipe of Manglore and crab sukha, certain ingredients vary and also basically it's inclusion in certain steps in the recipe is in my own way. 

Let see the preparation. 

Ingredients and method:

Marinate crabs with 1 tsp each of haldi, red chilli powder and keep aside.

Dry roast 2 tsp coriander seeds, 2 tsp of  peppercorns, 1 tsp each of fennel seeds, jeera, methi seeds, 4 cloves, 1 inch cinnamon, 1 green cardamom, 1 star anise, 1 nutmeg, 4-5 karipatta leaves, dry begdi red chillies 4-5. Cool and grind with 1 tsp of haldi powder, 4-5 garlic, 1 inch ginger, 2 green chillies, 2 onions roughly chopped, a small tamarind ball with required water. 

Dry roast 1 cup coconut and cool. Coarsely grind it for 2 secs and mix 1 cup coriander leaves in it and keep aside.

Heat a vessel. Add 2 tsp of  refined oil and 3 tsp of ghee ( sometimes they use coconut oil), add 2 onions finely chopped, then 4-5 karipatta leaves. Saute well. Add 1 finely chopped tomato. Saute. Add 1 tsp each of haldi powder, red chilli powder. Saute well. Then add above grinded masala, salt and saute well till aromatic and till slight ghee oozees out. Add 1/4 th tsp of sugar to balance the pungency of red chillies and green chillies. Add cleaned crabs and water. Let the crabs cook well till semi dry. 

At last add above coconut coriander leaves mixture and mix well. 

You are done. Off the flame. I keep my dish semi dry so that you can relish the gravy.

You will get a reddish color semi dry gravy filled with aroma of karipatta and a South Indian flavour to your crabs.

Serve with rice or you can relish this gravy with parata too.

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