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Crab Curry (Mangalorean style)
By : Anita RahejaCategory : Shrimp-crab, Curries and gravies
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Clean and cut the crab into medium sized pieces.
- Wash the crab thoroughly.
- Roast coriander seeds, red chillies, cumin seeds, mustard seeds, peppercorns, grated coconut and garlic on a medium flame till aromatic.
- Add 1/4 sliced onions and grind these ingredients to a fine paste and keep aside.
- Heat oil in a non-stick kadai or a pan.
- Add the remaining onions and curry leaves.
- Saute the onions on a low flame till golden in colour.
- Add the tomatoes and continue cooking for 2 to 3 minutes.
- Add the crab and saute gently.
- Add the ground paste, salt and mix gently.
- Cook on a low flame.
- Add coconut milk and simmer.
- Cook till the crab is done.
- Garnish with fenugreek seed powder and coriander leaves. Serve hot.
Ingredients:
1 - big crab
1 tbsp - coriander seeds
5 to 6 - whole kashmiri chillies ( or as per taste)
1 tsp - cumin seeds
1 tsp - mustard seeds
10 - peppercorns
1 - small coconut (grated)
12 cloves - garlic
2 - onions (finely sliced)
2 - tomatoes (finely chopped)
1 cup - coconut milk
few fresh curry leaves
handful - coriander leaves
3 to 4 tbsp - oil
1/4 tsp - fenugreek seed powder
salt to taste
1 - big crab
1 tbsp - coriander seeds
5 to 6 - whole kashmiri chillies ( or as per taste)
1 tsp - cumin seeds
1 tsp - mustard seeds
10 - peppercorns
1 - small coconut (grated)
12 cloves - garlic
2 - onions (finely sliced)
2 - tomatoes (finely chopped)
1 cup - coconut milk
few fresh curry leaves
handful - coriander leaves
3 to 4 tbsp - oil
1/4 tsp - fenugreek seed powder
salt to taste
RECIPES BY ANITA RAHEJA
