Crab Balchao

Soft shell crab is one of my favourite small dishes as a starter or appetiser.  I have eaten it in many different styles including Vietnamese, Chinese, Japanese and American.  Having an Indian version was new to me so I jumped at the opportunity when it appeared on the menu at Meghdoots restaurant in Petworth.  The crab was prepared in a light batter with ginger, garlic, vinegar and crushed peppercorns, topped with mango chutney and served with a yoghurt dip and salad garnish.  This delicious starter was developed for Meghdoot's recent Goan Food Fiesta which featured a guest Goan chef and offered a range of speciality dishes including King Prawn Cafreal (king prawns in a mint and coriander sauce with coconut) and Fish Ambot Tik (roasted hot and sour fish served with traditional Goan spices and served dry). Owner Sanjay Jha heralded the fiesta a huge success which was sold out every night, so check out Meghdoots website.