Chimboryachi Khudi

Posted  By : Joanna D'souza

We East Indian”s Call It  Wharya Its a is local name for Sea water Crabs , The fish markets in Mumbai offers varieties of Crabs with  several names under its banner some call it Wharya while some call it  Chimbori ,

Chimbori Khudi is my favourite  I love the Lal  Makh  Chimbori which is the crabs with its Eggs The more the Eggs the more expensive it is

Make sure to get fresh crabs for this you need reach early morning to the market so that you can get the fresh catch by 12:00 PM ,  After 12:00  most of the fresh fish is gone and you may end up with leftovers  

Chimboryachi  Khudi  is a fragrant medley of spices and aromatics. Its spicy punch is set off deliciously by the sweet crab meat.

4 to 5 whole crabs cut it into halves

Wash it under cold water , Simply clean the under belly you can discard that part

Rest of the Crab is Eatable 

           

Khudi  Masala  Ingredients :

On Medium Heat with couple of  Tablespoon of  Oil ,

Pan Roast these following ingredients step by step starting with Onions , Green Chillies , Garlic , Ginger lastly Dry Coconut    

2 Onions roughly chopped Nicely fried and browned

¼  Dry Coconut scrapped ( Dry Coconut is more Richer In  Flavour  )  

3 to 4 fresh chopped Green chillies

1 inch Ginger

6 Cloves  of  Garlic

Grind the above ingredients with very little water added to it

Then grind this to fine smooth paste  then Keep aside

2 to 2 ½ Tablespoon Bottle Masala

3 Tablespoon Cooking Oil

1/2   Teaspoon Tamarind Pulp

2 tablespoon Fresh Chopped Green Coriander Leaves 

Method Of Preparation :

Heat 2 tablespoons of oil in a vessel

Add the above Ground Masala and fry nicely for few minutes

Until Oil Seperates

Then add  Bottle Masala

Then add just 1 to 1 ½ cup water  enough to make your gravy 

Add your Chopped Chimbori’s  , Give a gentle Mix 

Then add  Tamarind Pulp for little bit of Sourness

Add  Required amount of Salt

Increase the Heat and cook your Crab for good 10 minutes

when the Crab is cooked , Lower the heat and allow the Gravy to simmer

Top it up with some freshly chopped Green Coriander Leaves

Remove and serve this  Chimboryachi Khudi with Steaming White Boiled Rice Or  Handmade Rice Rowtys .

Joanna  D'souza