| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Andhra |
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Crabs |
| 1 |
ts |
Turmeric powder; (5 g) |
| 4 |
ts |
Ginger paste; ( 20 g) |
| 20 |
g |
Garlic paste |
| 2 |
|
Bay leaves |
|
|
Salt to taste |
| 6 |
tb |
Oil; (90 ml) |
| 5 |
|
Onions; chopped fine (250 |
|
|
; g) |
| 2 |
tb |
Ginger paste; (30 g) |
| 20 |
g |
Garlic paste |
| 1 1/2 |
ts |
Coriander powder; (7 g) |
| 1 |
ts |
Chilli powder; (5 g) |
| 30 |
g |
Coconut paste |
| 4 |
ts |
Poppy seed paste; (20 g) |
| 3 |
tb |
Tamarind pulp; (45 ml) |
|
|
Salt to taste |
| 2 |
tb |
Oil; (30 ml) |
| 1/2 |
ts |
Mustard seeds; (2 g) |
| 24 |
|
Curry leaves |
| 100 |
g |
Crab; cooked and shelled |
INSTRUCTIONS
THE MASALA
TO GARNISH
CLEAN the crabs carefully, removing the grit from the shell and pat dry.
Put in a large pot, add the remaining ingredients and enough water and
bring to a boil. Cook for six to seven minutes.
Heat oil in a kadai. Add onions and stir-fry until brown. Add the ginger
paste and garlic paste. Stir-fry until the onions turn golden. Dissolve
coriander powder and chilli powder in 60 ml water. Add to the pan and
stir-fry until almost dry. Add the coconut paste and poppy seed paste.
Stir-fry for four minutes. Add tamarind pulp and salt. Stir and add the
cooked crab. Stir and add 120 ml water and stir-fry until the crabs are
well coated with the masala. Remove and adjust the seasoning
To prepare the garnish, heat oil in a frying pan, add mustard seeds. When
they crackle, add curry leaves. Stir for a minute. Add the crab meat and
toss for a minute.
To serve: Remove to a serving bowl, and add the garnish. Serve as a
starter.
Converted by MC_Buster.
NOTES : Andhra cuisine is not all Nizami. A piquant crab curry
Converted by MM_Buster v2.0l.
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