Indian Deep-fried Soft-shell Crab With Lime Pickle
This recipe combines the tangy flavors of lime pickle with crispy spiced soft-shell crabs for a delightful and flavorful dish. The lime pickle adds a zesty kick to complement the tender crab meat, creating a unique and delicious fusion of tastes. Perfect for a special occasion or a unique dinner treat, this dish will surely impress your family and friends with its exotic flavors.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz limeslimes
- 2 tbsp fine sea salt
- 1 tbsp vegetable oil
- 1 tbsp mustard seeds
- 4 garlic
- 5cm/2in piece fresh root ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp asafoetida
- 1½ tsp mild chilli powder
- 300g/10½oz soft light brown sugar
- 50ml/2fl oz white wine vinegar
- 5cm/2in piece fresh root ginger
- 4 garlic
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp red chilli powder
- 4 tbsp chopped fresh coriander
- 4 tbsp gram flour
- 2 limes
- 4 tbsp groundnut oil
- 8 small soft-shell crabs
- , for deep-frying vegetable oil
- , to taste salt
Instructions
- For the lime pickle, toss the lime wedges with the salt in a large bowl. Cover the bowl and chill in the fridge for 48 hours, stirring occasionally.
- When the limes have cured, heat the oil in a large frying pan over a high heat. Add the mustard seeds. (Caution: The mustard seeds will pop - keep eyes and face well clear.)
- When the mustard seeds start popping, add the garlic and ginger and stir-fry for 1-2 minutes.
- Add the cumin, coriander, asafoetida and chilli powder and stir-fry for a further 1-2 minutes, then add the sugar and continue to cook until it melts.
- Add the cured limes and all of the juices from the bowl to the pan. Cover with the white wine vinegar and 200ml/7fl oz of cold water.
- Bring the pan contents to the boil, then reduce the heat until the mixture is simmering and simmer gently for 1½ hours until the mixture has thickened and the limes are very soft. Set aside to cool slightly.
- Blend the cooled lime pickle in a food processor for 20 seconds, or until the pieces of lime are quite small. Spoon the pickle into sterilised jars until needed.
- For the crab, mix all of the crab ingredients except the crabs and vegetable oil in a large bowl until well combined as a thick paste.
- Add the crabs and mix again until the crabs are coated in the spicy mixture. Cover the bowl and chill in the fridge for at least two hours.
- Before cooking, remove the crabs from the fridge and return to room temperature.
- Heat the vegetable oil in a deep fat fryer to 160C/315F. Alternatively, heat the vegetable oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
- Fry the spiced crabs (in batches if necessary) in the hot oil for 1-2 minutes, or until cooked through. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt.
- Serve the spiced soft-shell crabs with dollops of the lime pickle.
Cook Time
2H
Yield
Serves 4
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