Geeta Baliga's Kitchen: Crab Curry

Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.

I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.

I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.

Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".

We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.

I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !

All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Wednesday, March 9, 2011

Crab Curry | Thai

This recipe is from Geeta Pachhi's daughter - Sunita Shenoy

Ingredients:
Crabs - 5 to 6 medium sized
Red bell pepper - 1 (cut length wise)
Yellow bell pepper -1
Onions - 2, medium sized (cut length wise)
Oil - 3 tbsp
Thai curry paste (ready made paste is available)
Coconut milk (thick) - 1 cup
Sat to taste

Method:
1. Wash crabs several times removing the dirt and the yellow of the crabs.
2. Cook them with salt and keep aside
3. Heat oil in a big pan. Add lengthwise slit onion and bell pepper and fry till they become soft and transparent.
4. Add thai paste according to ur taste and coconut milk as per desired consistency and simmer for 5 seconds.
5. Then add cooked crabs in this and stir for a few minutes. (Add basil or lemon grass leaves optional)
6. Serve with rice.

Geeta Baliga's Kitchen