Serving Size : 4 people
Cooking Time : 30-45 mins
Difficulty: | ![]() | Spice Level: | ![]() |
Quantity | INGREDIENT |
---|---|
1/2 kg | crab (king crab) |
2 tbsp | Oil |
2 tsp | cumin seeds |
2 tsp | fennel seeds |
1 tbsp | pepper corns |
2 | Green chilies |
1 tbsp | ginger garlic paste |
1(250g) | Large Onion |
2(150g) | Tomato |
1/2 tsp | Turmeric Powder |
1 Tbsp | Coriander Powder |
2-3 tsp | Chilli Powder |
1/2 cup | Grated Coconut |
3 | Cardamom |
2 | Cloves |
1/2 tsp | Mustard Seeds |
Salt to Taste | |
Curry Leaves for Garnishing |
Cooking Method |
- Roast 2 tsp cumin seeds,2 tsp fennel,3 tsp pepper corns in 1 tbsp oil for a minute
- Add sliced onions(250g) ,required salt and saute for 2 more minutes
- Once the onions are golden add 2 green Chillies and 1 tbsp of ginger garlic paste and saute until raw smell is gone
- Add the masalas turmeric powder,chilli powder and coriander powder and saute it for a minute and turn off the heat
- Grind the onion mixture along with some grated coconut and make it into a smooth paste
- Again Heat 1 tbsp oil and add cardamom pods, cloves and mustard seeds and allow the seeds to pop
- Add the ground coconut onion masala paste and also add required water and bring the gravy to a boil
- Now add the cleaned and scored crab (if you are using big crabs its very important to score the crabs only then masalas will diffuse into the meat more efficiently)
- Cover and cook for 15-20 minutes (in case of small crabs cook for 10 minutes)
- To add more flavor add some curry leaves for garnishing and turn off the heat and serve the delicious crab curry over rice .Happy Cooking!!!
Note:
Its very important to score the crabs only then masalas will diffuse into the meat more efficiently
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