Cleaning the Crabs (2020)SOCH Outreach Foundation
Crabbing in Karachi
Perhaps one of the most authentic ‘Karachi’ experiences you can find in Pakistan’s largest port city is crabbing at Kemari (Urdu: کیماڑی ٹاؤن), the harbor named after Kemari Town in the southern region of the city which has been in use since the days of British rule as an entry point into the city.
Seafood served (2020)SOCH Outreach Foundation
Captain Saleem's Menu
For the last forty years or so, Kemari has been synonymous with Captain Saleem, whose father and grandfather first started crabbing in Pakistan. However, it was the third-generation Captain Saleem Razzaq who became renowned for making the crabbing experience popular amongst locals, travelers and tourists from all walks of life.
Spicy Crab Meat
The succulent white meat of freshly caught crab is cooked in a blend of spices.
A Feast in the Making - Crab Lollipops
Crab claws, partly de-shelled, are also cooked in fresh spices and served up as part of the meal.
Prawn Masala
Freshly deveined and deshelled prawns are cooked up in Captain Saleem's signature blend of fresh spices.
Fried Pomfret Fish
Pomfret fish is a popular choice for visiting tourists and locals because of the comparatively less number of bones to be found within. Here it is marinated in spices and quickly pan fried as part of the meal.
Tomato Chatni (Sauce)
The must-have accompaniment for the meal is Captain Saleem's fiery tomato chutney!
Served with Fried Naan/Paratha
Unusually perhaps, naan is also fried up and served as an accompanying bread with the meal.
The Final Dishes
Left to Right: tomato chutney, fried pomfret fish, prawns in masala, crab lollipops and masala crab.
Watch our short documentary on Seafood in Karachi.
A Feast in the Making - 1. Crab Lollipops
Thirty-some years ago when the waters of Kemari were less polluted, people who paid to take a ride on Captain Saleem’s boat experienced actual crabbing, fishing their own food out of the waters and then Captain Saleem and his team would anchor the boat and cook up a delicious meal with their own spice blends and masalas, serving items such as crab lollipops (crab claws served cracked open so that it is easier to eat them), spicy potatoes, fried fish and prawn masala.
Crab lollipops are one of the most famous items on the Captain's menu. Crab claws are cracked open so that the fiery spices can penetrate and the tender crabmeat can be eaten with ease.
Clean the crabs, then gently crack the claws to reveal the meat.
Making crab lollipops - add oil, cumin seeds & Captain Saleem's signature masala (spice) paste, then cook on medium to low heat for 10 minutes.
2. Prawn Masala
Freshly shelled sea prawns are washed and dried, then marinated in garlic-ginger paste along with Captain Saleem's secret blend of seafood spices. Fresh cumin and tomatoes are added to the hot oil to season, and the result is a succulent and savory prawn entrée to relish.
Fresh cumin seeds are fried briefly to season the hot oil.
Fresh tomatoes and deveined prawns are added to the hot oil in stages.
Captain Saleem's special masala mix is added and mixed thoroughly with all the ingredients for a few minutes.
3. Fried Pomfret Fish
Crispy, succulent and smothered with traditional masalas, this dish is a firm favorite on the menu for all pescatarians.
The pomfret fish is first coated with a thick masala (spice) paste including freshly pounded garlic, ginger and assorted powdered spices.
The fish is left to marinate on the side briefly to absorb the flavors, while extra oil is heated in a pan, ready to shallow fry the fish.
Once the oil is hot, the pomfret is fried on high heat till crispy and golden, then served immediately.
Seafood served (2020)SOCH Outreach Foundation
In order to make ends meet, Captain Saleem has also extended his services to house visits, where he and his team arrive to prepare and serve their seafood feasts during dinner parties and congregational gatherings. Whenever this happens, Captain Saleem’s cooking is usually the highlight of the meal and is enjoyed by all who partake in the feast.
King of the Seas
Captain Saleem's cooking is the highlight of the meal and enjoyed by all. Inspired by his success story, there are many other fishermen and boat owners who have aspired to create a clientele like Captain Saleem’s and while there has been success in that aspect, Captain Saleem prides himself on having learned his craft from his father and grandfather, and perfected it via customer feedback and his own unique takes on recipes. To this day, no commercial masalas are used by the captain, who makes his own spice blends and ensures that the finest quality food is cooked in hygienic conditions with the utmost care by himself and his team.
Captain Saleem (2020)SOCH Outreach Foundation
Captain Saleem with his sons
Captain Saleem aims to let the world know through his business that the Pakistani population knows what crabbing is all about and to attract people from all around the world to come and enjoy his freshly prepared, delicious seafood on his boat, and to make Kemari known for serving some of the freshest and best crabs, prawns and fish in town.
Seafood served (2020)SOCH Outreach Foundation
Produced by SOC Films
Project Director: Sharmeen Obaid Chinoy
Producers: Syed Ayub , Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Photography: Karim Baig , Murtaza Ali
Photography Editor: Karim Baig
Additional Video & Photography: Khurram Victor
Exhibits Writer: Nazia Latif , Sameer Khan
Exhibits : Syed Ayub , Sameer Khan
Art Direction : Rahat Niazi
Associate Producer : Asad Pabani
Video Editors: Nina Zehri, Mishal Adhami
Color Grade: Sourath Behan
Sound Design: Sameer Khan
