1 day Ago By Mid-day
Maharashtra cuisine is extremely diverse because the Western state also boasts of the long coastline. While the interiors of Maharashtra rely on different kinds of masalas, the coastal region has much more to offer. Every year, Maharashtra Day is observed on May 1 to mark the formation of the western state, and separation, it coincides with Gujarat Day.
While the two cuisines may have some similarities, they are vastly different too. To celebrate Maharashtrian cuisine, mid-day asked Indian chefs and restaurateurs to share recipes for innovative dishes that have been inspired by traditional dishes. They not only share a seafood inspired dish but also one that celebrates the spicy specialities of the region.
Malvani Masala Soft Shell Crab with Prawn Bisque Curry Chef Akash Deshpande, who is the head chef at Luv Restaurant in Andheri has taken the liberty to innovate and make Malvani Masala Soft Shell Crab with Prawn Bisque Curry. He shares, "Most people in India know crabs as having hard shells, and that`s how they`re usually caught and cooked here. The idea of catching crabs right after they shed their old shell, when they`re soft, isn`t very common in India.
" Deshpande adds that the way Indian food is usually made, with strong flavours and sauces, may not be the best way to enjoy the special soft texture of these crabs, which he also likes to work with even though, he believes other restaurants fear wastage, and avoid working with it. Ingredients: For the Soft Shell Crab Soft shell crab 1 piece Malvani masala as required Fresh garlic, finely chopped, to taste Chilli flakes to taste Fresh coriander, chopped to taste Lemon juice a splash Salt to taste Black pepper to taste Tempura batter as needed (for coating) Oil – for deep frying For the curry: Oil 15 ml Ginger 3 gm (finely chopped or grated) Onion masala 30 gm In-house kanda (onion) masala as required In-house prawn bisque 100 ml Fresh cream 90 ml Butter 15 gm Salt 1 gm Kokum 1/2 tsp Broth powder or concentrate 1 gm Fresh coriander, chopped 1 gm For serving: Freshly baked bun stuffed with caramelised onions Method: 1. Prepare the Soft Shell Crab: Marinate the soft shell crab with Malvani masala, fresh garlic, chilli flakes, salt, pepper, fresh coriander, and a splash of lemon juice.
Let it rest for at least 10 minutes to absorb the flavours. Dip the marinated crab into tempura batter, ensuring it is well coated. Deep-fry in hot oil until golden brown and crispy.
Set aside on a paper towel to drain excess oil. 2. Prepare the curry: Heat 15 ml of oil in a pan.
Add ginger and saute briefly until fragrant. Add onion masala and cook for a minute. Stir in the in-house Kanda masala.
Pour in the prawn bisque and stir well. Simmer gently, then add cream and butter, stirring until the curry becomes rich and silky. Season with salt and broth powder.
Finish with chopped fresh coriander. 3. Assemble: Place the crispy soft shell crab on a plate.
Pour the hot prawn bisque curry over or around the crab. Serve immediately with a freshly baked bun stuffed with caramelised onions. Taleli Kolambi Chef Pankaj, senior chef at HyLo suggests making Taleli Kolambi, which is a seasonal take on the classic fried prawns dish.
He explains, "This dish sees succulent prawns meet the tanginess of raw mango, creating unique flavours on your palate." Ingredients: Prawns (with the tail attached) 8 nos Raw mango pulp 4 tbsp Ginger-garlic paste 1 tbsp Green chilli paste 1 tbsp Turmeric powder 1/2 tsp Salt (as required) Lime juice 2 tbsp Cornflour 1 tbsp Refined Oil for frying Method: 1. Take prawns, de-vein them and wash properly.
2. Create a marinade with the raw mango pulp, ginger-garlic paste, green chilli paste, turmeric powder, salt, and lime juice. 3.
Mix the prawns in the marinade. 4. Add in the cornflour and mix well.
5. Fry in refined oil until crispy..
