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Sify Home > Food > Nonvegrecipes > Ingredient > Crab > Crab chettinad masala
Crab chettinad masala
By : Sonali Pradhan
Category : Curries and gravies, Crab
Servings : 4-5
Time Taken : 30-45 mins
Rating :
Method
  1. Wash and cut the crabs thoroughly. I have used the flesh part with shell ( discarding the hard outer shell), legs and the claws in this recipe. Marinade crabs with salt, turmeric powder and 1/2 tbsp red chili powder , keep aside for 15 minutes.
  2. In the mean time, dry roast the ingredients for grinding as mentioned above till you get a nice aroma. You need to dry roast the coconut separately to a golden brown color.
  3. Add all the roasted spices in a blender with 3 to 4 tbsp of water and blend well to a fine paste.
  4. Next in a wide bottomed non stick skillet, heat 2 tbsp oil, add the curry leaves, ginger garlic paste with onions and sautee till the onions turn a light golden brown color.
  5. Next add the chopped tomatoes and cook till they turn soft , then add the spice paste, with 1/2 tbsp red chili powder, fry well for a minute or so by constantly stirring until the spices leave oil and you get a nice aroma .
  6. Add the crab pieces , mix well with the spices and let fry for 2 to 3 minutes.
  7. Lastly add a cup of water and let cook on medium low heat for 5 to 6 minutes or until the crab is fully cooked. Add 2 tbsp of lemon juice at the end. I have kept a dry gravy, you can add water according to your desired gravy consistency.
  8. Garnish with chopped coriander, serve hot with Rice or Paratha.

Recipe & image: Only Fish Recipes

Ingredients:
1 lb. blue crab (comes to almost 4 medium sized crabs)
1 cup yellow onion , chopped
1/2 cup shallots, chopped
1 cup tomato chopped
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tbsp red chili powder ( adjust heat according to your taste)
4 to 5 curry leaves
2 tbs lemon juice
2 tbsp oil
Chopped coriander leaves to garnish

To grind :

1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp poppy seeds
4 to 5 whole black pepper
1, 1" cinnamon stick
2 cloves
1 bay leaf
10 -12 fenugreek seeds
3 tbsp grated coconut

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