Skip to main content

Crab Curry

Ingredients
  • 4 large crabs
  • 3 tbsps mustard oil
  • 2 tbsps red chilli powder
  • 1 tbsp coriander powder
  • 3 tbsps turmeric powder
  • Salt as per taste
  • 1 medium sized onion - ground to a paste
  • 2 tbsps freshly ground ginger garlic paste
  • 1 tbsp pepper powder 
Masala preparation
  • In a bowl, mix the red chilli powder, coriander powder, 2 tbsp turmeric powder, salt with a little water to make a fine paste
  • Mix the onion paste and the ginger garlic paste along with a little water to make a fine paste. 
Process
  • Separate the claws from the crab. Now cut the crabs into 2 pieces.
  • In a vessel, put the crabs along with the claws. Put enough water to cover the crabs. Add 1 tbsp turmeric powder and salt and bring to a boil. As soon as the boiling starts, remove the vessel from heat and drain the water. Now wash the crabs with normal water and put aside.
  • In a wok or karhai, heat the mustard oil to the smoking point. Add the paste as mentioned in point 1 of Masala preparation. Stir it for 5 minutes. Make sure that the paste doesnot stick to the wok. Add a little water and bring to a boil.
  • Now to the above mixture, add the paste as mentioned in point 2 of Masala preparation.
  • Constantly stir the above mixture. Cook till the red masala is well done. Add some water and bring to a boil.
  • Now to this mixture add the crabs and the claws. Mix thorougly so that all he crabs are coated with the red masala.
  • After 2-3 minutes of boliling, sprinkle the pepper powder and remove from heat and server hot with white rice. 

Note: This recipe tastes hot.


Comments

Post a Comment

Popular posts from this blog

Odia style Chaat

For 8-10 people Ingredients • 200 grams Dry matar soaked in water for 4 hours and then cooked in a pressure cooker. Don't overcook the matar, cook until 75% done • 4 medium sized potatoes boiled and mashed with hand • 1 large onion finely chopped • 2 tomatoes finely chopped • 2 tbsp ginger garlic paste • 4 red chillies ground to a fine paste along with 3 garlic cloves • Garam Masala paste - 2 tsp fennel seeds, 3 inch cinnamon, 2 black cardamoms, 4 green cardamoms, 1 bay leaf, 4 cloves - soak in water for 30 mins and grind to a fine paste • 1 tsp turmeric • 1 tbsp roasted coriander powder • 2 tsp roasted cumin powder • 3 tbsp mustard oil For Garnish • 2 onions finely sliced • Sev • Boondi • Masala peanuts/kabuli chana • Mitha chutney (6 dates, 1 tbsp tamarind ground to a paste and added in 2 tbsp jaggery and 1 cup water. Simmer for 10 mins and cool) • Tamarind water • Whisked curd • Chat masala (Home made: Mix well 1 tbsp black pepper powder, 1 tbsp black salt, 1/2 tbsp white salt, ...
Post a Comment
Read more

Chicken in Coconut Milk

  1)  1 kg curry sized chicken on the bones - marinate with 1 tsp turmeric powder, 2 tsp red chilli powder, a pinch of hing, 2 tbsp vinegar, 1 tsp black pepper powder and salt as per taste. Marinate for 30 minutes. 2 )  Add mustard oil in a kadhai, when hot add the marinated chicken and fry well for 7-10 minutes until the chicken is 90% cooked and raw smell of chicken in gone. Take out the fried chicken and keep aside. 3 )  In the same kadhai, add very finely chopped onions (2 medium) and fry well for 5 minutes on medium heat. 4 )  Add very finely chopped tomatoes (1 large), mix well and fry for 2-3 minutes. 5 )  Add 1 tsp each of turmeric and red chilli powder and mix well. 6 )  Add 1.5 tbsp ginger garlic paste and fry (kassifying) for 7-10 minutes. 7 )  Add 2 tbsp of a fine mustard paste (should not have the black particles). Lower the heat, mix well and let it get further kassified, for another 5-10 minutes. 8 )  Add the thick milk of 1 fu...
Post a Comment
Read more

Dalgona Coffee

Post a Comment
Read more