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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This is one of the winning recipes from the Thursday magazine dad got me when he came to Florida. I hope you enjoy it. It looks very good in the picture:) Ingredients:
4 medium crabs, cut into half |
4 tablespoons oil |
1 pinch asafetida powder |
2 cloves garlic, peeled,washed and crushed |
6 medium onions |
2 medium tomatoes |
1/2 tablespoon turmeric powder |
2 tablespoons red chili powder |
1 cup grated fresh coconut |
1 green cardamoms |
4 cloves |
10 -12 black peppercorns |
1/2 inch cinnamon stick |
2 bay leaves |
1 tablespoon fennel seed |
1/2 inch ginger |
8 -9 cloves garlic |
4 green chilies |
1/2 cup fresh coriander leaves |
1 green cardamoms |
4 cloves |
10 -12 black peppercorns |
1/2 inch cinnamon stick |
1 1/2 teaspoons fennel seeds |
Directions:
1. First prepare the crab extract.
2. To do so, while cleaning the crabs separate all the legs and grind them with 1 cup of water until you obtain a thick extract.
3. Repeat the same with the sieved mixture a couple of times till you get a fine paste/juice consistency.
4. Keep aside.
5. Now heat oil in a deep large bottomed skillet.
6. Add a pinch of asafoetida powder and crushed garlic.
7. When the garlic turns brown, add the seasoning mixture.
8. When it starts crackling, add chopped onions and saute till they turn brown.
9. Add tomatoes and cook until softened.
10. Toss in turmeric and red chilli powders.
11. Stir-fry for sometime (3-5 minutes) and then add the paste.
12. Stir-fry for 5-7 minutes.
13. When this begins to simmer, add the crabs and pincers.
14. Add just enough water to submerge the crabs.
15. Once the curry starts boiling, add the crab extract.
16. Allow it to boil well for a few minutes.
17. Then add freshly ground coconut and allow it to boil for a few more minutes.
18. Garnish with fresh corriander leaves.
19. Serve hot with rice.
20. Enjoy!
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