I got this recipe from Aruna Naresh. Have a look at what she has to say about it “Tried this new recipe last night for dinner. It turned out really good. This recipe is a combination of 2 recipes, one from a recipe book that I read and the other, the Cheesy Wrap available at Pizza Hut. I dont know what to name it…..how about Prawn Cheesy Wraps….”.
I tried it and it was delicious. I have done very minor modifications(Whatever is mentioned as ‘optional’ in the ingredients).
Ingredients: Chapathis (or medium sized tortillas) 2 Prawns 10-12 Chilli powder 1/2 tea spn Onion 1 Garlic 2 Ginger 1″ Turmeric Powder ½ tsp Egg 1 Garam masala(optional) 1/2 tea spn Coriander leaves(optional) 2-3 strands Grated Cheese(Mozzarella / Cheddar Cheese)
Method: Chop onion, garlic and ginger. Heat oil in a pan, add the onions, garlic, ginger and fry till the onions become soft. Add the prawns, turmeric powder and salt and cook till the prawns are done. Add all the masala and fry for a minute. Allow this to cool.
Add the egg and mix well.
Heat the Chapati on the tava and spread the above mixture on the chapati.
Roll the chapathi. Make a cut diagonally in the centre of the roll. It takes great when it is hot. But I guess its ideal to be taken in a lunch box.
Serves : 2 Praparation time : 20min
Finally, here I am with my all time favourite crabs gravy. I have observed that people who are very fond of fish, dont prefer crabs/prawns much and vice versa. Obviously I am in the second category.
At my native Kodkani, its very rare to find the crabs in the market. These are usually caught by people for their own use. Usually we ask Thimmappa to catch them for us. Many of the people at our native know how to catch them (No..I have never tried my hand on it). People say that they go to river with a lantern on ‘amavasya’(no moon) to catch them. The crabs live in small nest-like holes in the sand. They are caught using some kind of ‘big pincers’ (I am not able to recall what this tool is called).
There are usually two types of crabs that we get at our native. One is the crabs that we get in river which are called ‘Kurle’, these are black in color and second type are sea crabs which are called ‘jhali’/’jhale’. The river crabs have harder shell/bone than the sea crabs. The sea crab flesh is more sweater compared to the river crab.
An interesting fact about crab: The crabs which are caught on or around “amavasye” (No moon) are the best ones with full of flesh and the ones caught near or around “hunnime”(full moon) do not have much flesh (they are called as ‘pollu’, meaning ’empty’). I still wonder how these things matter in the life cycle of crabs.
In Bangalore, I liked the crabs thali at “Fish Land”, in majestic, where we get all the sea food cooked in Konkani style.
Most of the people use the 10 walking legs also for the gravy. But we usually discard them.
Crabs gravy (Kurle ambat)
Ingredients
- 4 crabs
- 3/4 cup onions
- 1 cup fresh/frozen coconut
- 1 tea spn coriander seeds
- 5-6 red chillies
- 1/2 tea spn tamarind extract
- Oil 2 tea spns
- Salt
Instructions
- Clean the crabs. If the crab is big, cut them into 2 pieces to make eating easier. Slightly crush the legs with pestle(beat it just once or twice just to crack the outer shell slightly).
- Heat 1 tea spn of oil and fry coriander seeds. Grind them with red chllies, coconut and tamarind to a smooth paste.
- Heat remaining oil and fry onions till they are slightly brownish. Add ground masala, salt and cook for 2-3 min. Now add the crabs and cook for around 12-15min.
- Serve hot with rice.
- The taste of gravy increases once the crabs absorbs the gravy. So preferably serve it after 3-4 hours.
