CRAB BASIL SCHEZWAN

With average writing skills, I had to gather great courage to write a blog, after persistent persuasion and support from my hubby and close friends. I don't know how the blogs will come up, but with a positive lookout, I write my first blog, hoping many more to add on.....

Crab Basil Schezwan...

As the name says it all.. To think about it, it seems a difficult and time consuming dish. But its very simple and easily cooked, and savoured as a main course or a starter..

This is not a complete authentic recipe, but made with a bit of trials and errors, enjoyed by my family and friends, and asked for its recipe.. Hope you enjoy it too..

 

 

To begin with, the crabs I have used in the recipe are the red ones, as they are readily available in the market. As compared to the black crabs, the red ones are softer and do not require a crab cutter either.

 

This recipe can also be used with fish fillets or with paneer cubes, if desired.

 

Ingredients :

 

• 7-8 Medium sized red crabs.
• 2 medium sized onions, chopped.
• 2 medium sized tomatoes, chopped.
• 12-15 cloves of garlic.
• 10-12 green chillies (as per the spice required).
• A sprig of curry leaves.
• A bunch of fresh basil leaves.
• Few sprigs of parsley.
• 1 tsp mustard seeds.
• 1 tsp cumin seeds.
• 1 tsp Peri-Peri sauce, (optional).
• 5-6 tbsp Ching's Schezwan Chutney.
• 2 tbsp olive oil.
• Salt to taste.
• Fresh coriander leaves, chopped to garnish.

 

Method:

• Clean and wash the crabs and set aside to drain.
• In a thick bottomed pan, add oil. On heating, add curry leaves, cumin seeds, mustard seeds and 4-5 slit green chillies to it.
• When the seeds start to splutter, add chopped onions and tomatoes and salt to it. Cover and cook on low flame, till tomatoes melt and onions soften.
•  Add the crabs to it. Cover and cook for another 10 mins on low flame. Stir occasionally.

• Grind the garlic cloves and remaining chillies into a fine paste.

• Add the above paste, parsley and whole basil leaves to the crab mixture. Cover and cook for 10-15 mins, till you get the aroma of basil and crabs.
• Add the peri peri sauce and schezwan chutney and 1 cup of water. Cover and cook for 10 mins, till the crabs absorb the flavor of the sauces.Peri peri sauce, being spicy, can be adjusted as per the taste subjectively.

• The thickness of the gravy depends on how you want to have it, as a starter or a main course.
• Garnish with chopped coriander and serve hot along with steamed rice or boiled sphagetti.