Crab in Mustard and Lemon juice Gravy

With this Fabulous Crab recipe with Mustard and lemon juice , I hereby welcome Spring  in my own way. For quite some time I was thinking of trying a recipe with lemon juice as the key ingredient, and what best than trying it with the onset of spring . Addition of lemon juice   is not just refreshing , it enhances the flavor of this dish . If you do not prefer crabs, try this recipe with Tilapia or King Fish . You can also try sweet water fish like Rohu or Katla. They taste equally good .

Preparation time : 45 minutes
Cooking time : 15 minutes
Serves : 3

Ingredients :

• 3 blue crabs
• 3 green chilies, slit lengthwise
• 1 tsp black mustard seeds
• 1 tsp turmeric powder
• 2 and 1/2 tbsp white mustard seeds
• 3 tbsp lemon juice
• Salt, to taste
• 1 tbsp oil
• Water, as required

Preparation :

•  Cut and wash the crabs thoroughly. In this dish, I have used the flesh with the cover portion and the claws , have discarded the hard outer cover and the legs of the crab. 
• Keep the white mustard seeds soaked in 1/4 cup of water for about 15 to 20 minutes. Blend it well to a fine paste.
• Now, in a large non stick skillet, heat oil and  add 1 tsp mustard seeds , when it starts to sputter, add the slit green chilies and turmeric powder and fry for a min or so , next add 2 cups of water.
• When it starts to boil, add the white mustard seeds paste , add salt and let cook for 2 minutes .
• Next add the crabs, cover and cook on medium heat, once the crabs are almost cooked, add the lemon juice at the end and let simmer for another 2 to 3 minutes. 
• Serve hot with rice.

TIPS :

• Squeeze out lemon juice just before use , to reduce the chances of turning bitter.
• After addition of lemon juice, make sure not to cook for more than 4 to 5 minutes , else curry might turn bitter.

I'm sending this recipe to the Blogger Secret Ingredient event


and


also sending to event Treat to Eyes : Series-2

Like our Recipes? Subscribe via Email to get the latest Updates!