Thursday, October 13, 2011

Crab Curry by Kiran James


Onions – 1 large
Tomatoes – 3 large & ripe
Garlic – 3 cloves
Cumin seeds – 1 tsp
Whole pepper – ½ tsp
Whole Red chillies ( long) – 5 to 6
Turmeric powder – 1 tsp
Fresh coconut grated – 1 cup
Cinnamon stick – 1 inch
Cloves – 2 nos.
Oil or ghee for cooking
Fresh coriander leaves - ½ cup finally chopped
Salt to taste
Water – ½ cup

Method :
Remove the outer shell of the crabs and clean thoroughly. Split the body of the crab into 2halves if they are big or leave just as it is if they are small in size.
Clip the claws of the crabs and separate them from the main body of the crabs if desired.
Next put the crabs and claws in a big vessel, add 2 tomatoes sliced into small pieces and ½ tsp of turmeric powder and 1 tsp salt. Cook it on slow flame with the lid on but ensure it doesn’t get burnt at the bottom.
While the crabs are cooking , we need to prepare the mixture for the gravy.

In a blender , put in ¾ of an onion, 1 tomato, 3 cloves of garlic, cumin seeds, whole pepper, red chillies,1/2 tsp turmeric powder, cinnamon, cloves and grated coconut and grind to as fine a mixture as possible. Use very little water while grinding.

In another large vessel, take a tablespoon of oil or ghee and once it is slightly hot add the thinly sliced onion. When the onion slices turn to light brown in colour, add the ground mixture and fry it nicely on low flame for about 4-5 mins. Add half cup of water and let the gravy come to a boil. Please make sure not to make it too watery.
Then add the crabs and let it cook in the gravy on low flame for about 10 mins. Salt to be added as required .Garnish it with fresh coriander leaves .

Enjoy your crab curry with some plain white rice.

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