Kurle piyavu panha is a traditional konkani preparation. Kurle means crab,piyavu means onion and panha means seasoning which means crab curry seasoned with onions.This curry goes well with boiled rice.My mamama and amma used to prepare this authentic dish very well,especially we used to eat this in the brass plate at my mamama’s house.The minute we used to go to my mamama’s(maternal grandmother) house ,my maamu(maternal uncle),used to get giant live crabs from the market and we used to enjoy the sight of the crab running here and there and mamama used to clean it very beautifully,so did my amma and I have also inherited a lot of things from them.Poor mamama, the crabs used to attack her hands by pricking with its sharp legs,but she was also very clever to handle them.So there would be literally a war between crab and mamama,lol, and my mamama was always Jhansi ki rani. And she used to help us out from separating the flesh from the crab while we used to have our lunch and sit with a pounding stone to break open the crab pincers(daang),that was the crab cutter of our times……Nostalgia…..Infact I use that traditional way to open the crab even now, despite having a crab cutter.
Basic masala-of same measure for 1 kg crab
Onions-2 chopped finely
- Cut,clean and wash the crab thoroughly.
- Add water just as much as needed,add salt and cook for 10 -15 minutes.
- Add the basic masala and take a boil,simmer for few minutes and switch off the flame.
- Heat oil in a small pan,fry finely chopped onions till reddish in color and season it to crab and close the lid immediately.
- Serve it hot with rice.