Feb 25, 2014

Crab Curry

In a pan, add some oil. When the oil becomes hot, add whole garam masala (cloves + cinnamon + bay leaf) and some fennel seeds. To this add onion (1 large) + little salt + a pinch of turmeric pdr. When the onion turns translucent and starts to leave oil, add ginger garlic paste (1 tsp). It is always better to use freshly ground paste and in this case, make sure there is an overdose of garlic pods. After the raw gg smell leaves add tomatoes (2 large). Saute till the tomatoes turns mushy. You should not be able to see the tomato pieces, it should become more like a crunchy paste consistency. To this add add chilli powder and coriander pdr, each 1 tbsp. You can adjust the spice level as per your taste. After the masala smell leaves, add crab pieces (5 nos), add a cup of water, adjust the salt as needed and cook closed on medium flame for 15 to 20 mins. After 15 mins, check if the crab is done and then switch off the flame. You can add some pepper pdr just before switching off the flame, but this is purely optional. Garnish with some coriander leaves.


Oil - 2 tbsp
Whole garam masala - cloves + cinnamon + bay leaf
Onion - 1 large
Tomatoes - 2 large
Ginger garlic paste - 1 tbsp
turmeric pdr - 1 tsp
salt - as req
Chilli and coriander pdr - 1 tbsp each
Pepper pdr - 1 tsp (optional)
Coriander leaves - for garnish
Water - 1 cup


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