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Tandoori Crabs
By : Method
- Wash the crabs thoroughly and pat dry.
- Hang the curds in a fine muslin cloth for an hour. In a bowl mix together curds, garlic, ginger, green chilli paste, garam masala powder, coriander powder, cumin seed powder, red chilli powder, lemon juice, oil and salt.
- Marinate the crabs in the curd mixture .
- Keep covered in the fridge for at least 2 hours.
- Pre-heat the oven. Place the crabs in a oven proof dish.
- Cover with an aluminium foil.
- Grill at 180 degree C for 10 minutes.
- Check to see if the crabs are done.
- Just before serving open the aluminium foil and grill uncovered for 4 to 5 minutes.
- The curd mixture on the crabs should be fairly dry. Serve hot .
Ingredients:
2 - big crabs
300 g - thick curds
1 pod - garlic (peeled and made into paste)
1-1/2 - ginger (made into paste)
green chilli paste (as per taste)
1 tsp - garam masala powder
2 tsp - coriander powder
1-1/2 tsp - cumin seed powder
red chilli powder (as per taste)
1-1/2 - lemons juice
2 tbsp - oil
salt to taste
2 - big crabs
300 g - thick curds
1 pod - garlic (peeled and made into paste)
1-1/2 - ginger (made into paste)
green chilli paste (as per taste)
1 tsp - garam masala powder
2 tsp - coriander powder
1-1/2 tsp - cumin seed powder
red chilli powder (as per taste)
1-1/2 - lemons juice
2 tbsp - oil
salt to taste
RECIPES BY ANITA RAHEJA
