Masala Crab - Kekada Masala
Simi, my childhood friend, and I share a bond rooted in the industrial New Town in Burnpur. Our common passions, particularly our love for culinary adventures, has bonded us forever. Countless college escapades involved outings to watch movies, then occasionally getting caught. The consequences were often chores piled up at home, but the shared laughter and memories made it worthwhile. It was during one of these movie escapades that I stumbled upon a scene portraying the joy of savouring crabs. Intrigued and captivated, the desire to taste the delicacy lingered in my mind. The opportunity finally presented itself when I had crab in England and then with Simi’s roots from Kerela I crafted the recipe infusing it with the flavours that complement the crab meat. This dish became the most loved starter in my restaurant. The creamy coconut milk, the pungent mustard seeds, the moreish curry leaves and the sourness of the tamarind elevates the dish.
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