Shrimp, Crab, Or Lobster, Kerala Style
|Vegetable oil||3 Tablespoon|
|Onions||2 Medium, peeled, finely chopped|
|Fresh ginger piece||1 , peeled (1/4 Inch Cube)|
|Garlic||4 Clove (20 gm), peeled and chopped|
|Grated roasted coconut||1⁄2 Cup (8 tbs) (Fresh)|
|Ground turmeric||1⁄2 Teaspoon|
|Ground coriander||1 Tablespoon, roasted|
|Cayenne pepper||1⁄4 Teaspoon|
|Tamarind paste||3 Tablespoon|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Medium shrimp/2 pounds uncooked lobster meat, cut into 1 inch pieces / 2 pounds uncooked crabmeat, cut into bite sized sections||2 Pound, peeled and deveined|
Heat oil either in deep 10-inch skillet or in 10-inch heavy-bottomed pot over a medium-high flame.
Put in the chopped onions and fry, stirring, for 7 to 8 minutes or until the onions are slightly browned, but soft.
Turn off heat.
In a blender container combine the ginger, garlic, and grated roasted coconut.
Blend at high speed until tiny grains are formed.
Add contents of blender container to skillet or pot.
Also add the turmeric, coriander, cayenne, tamarind paste, tomato sauce, salt, and 1/2 cup water.
Bring to a boil.
Cover, lower heat, and simmer gently for 5 minutes.
(This made up to a day in advance.
Keep covered and refrigerated until ready for use.) Seven to 8 minutes before serving, bring the sauce to a boil.
Add the shrimp or lobster or crabmeat, fold in, and cook at high temperature, stirring continuously, until the meat turns opaque (about 5 minutes).
The sauce should be very thick and cling to the meat, but if you desire a thinner sauce, add a bit more water.
To serve: Place in warm bowl and serve with a rice dish and some kind oidal.
Masoor Dal with Vegetables would be good on this menu.