Monday, May 24, 2010

Crab curry



5 frozen king crabs

Roast
2 tbsp scraped coconut
2 tbsp raw rice
1 tsp fenugreek seeds

Roast coconut, rice, fenugreek seeds without oil the and grind.

1 tbsp oil
1/2 cup onion
1 tsp garlic ginger paste
1 tbsp curry leaves
2 tbsp chillie powder
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp tandoori powder optional
1/2 tsp garam masala
1 tsp salt
1 tbsp tamarind to pulp
2 cups water
2 tbsp coconut milk powder
3 tbsp drumstick leaves

Mix all the spices and tamarind with the crab.

Heat oil add onions cook, then add ginger garlic paste and curry leaves. Add the crabs with water about 2 cups and cook in medium high heat covered for about 20 minutes.

Add the coconut milk and cook in low heat till the gravy thickens. Add the drumstick leaves and cook for few minutes. Serve hot as a side dish.

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5 comments:

  1. Yes! I bet I will like this. My hometown is popular for its kare rajungan (blue crab curry). Ooo I miss it now :)

    ReplyDelete
  2. I love crab curry! This looks wonderful!

    ReplyDelete
  3. Oh I love crab - this curry sounds delicious!

    ReplyDelete

Thank you for commenting :)

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