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PrintCRAB MASALA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind all the ingredients for the green masala into a fine paste, adding about 1 tablespoon water.
- For the coconut masala, heat the oil in a pan. Add the coriander seeds, peppercorns, cloves and cinnamon and saute for 2 minutes. Stir in the sliced onions and continue to saute until the onions turn translucent.
- Add the coconut and continue to saute on a very low heat until the coconut turns brown, taking care that it does not burn. Cool the mixture and grind to a very fine paste, adding 100ml water.
- For the crabs, heat the oil in a kadai. Add the bay leaves, peppercorns and cloves and saute for 2 minutes. Stir in the green masala and saute until fragrant.
- Add the chopped onions, saute until they turn golden brown, then stir in the turmeric and chilli powder. Saute for a further 2 minutes.
- Add the prepared crabs to the pan, mixing in 200 ml water and the salt. Bring to the boil, then lower the heat and cook the crabs for 8-10 minutes.
- Stir in the coconut masala and 100 ml water and bring to the boil, then immediately remove the pan from the heat and allow to stand, covered, for about 5 minutes. The flavours will gently seep into the crab.
INGREDIENTS
- 2 teaspoons IDHAYAM sesame oil
- 2 bay leaves
- 3-4 black peppercorns
- 2 cloves
- 2 green cardamom pods
- 4-5 medium-size onions, finely chopped
- ½ teaspoon ground turmeric
- ½ teaspoon red chilli powder
- 6 medium crabs
For the green masala
- 3 tablespoons chopped fresh coriander leaves
- 4-5 green chillies
- 5 cm piece root ginger, roughly chopped
- 10-12 garlic cloves, grated
- 2 cloves
- 6 black peppercorns
- 1 cm stick cinnamon
For coconut masala
- 2 teaspoons IDHAYAM sesame oil
- 1 tablespoon coriander seeds
- 2 black peppercorns
- 2 cloves
- 1 cm stick cinnamon
- 3 medium-size onions, sliced
- 2 tablespoons grated fresh coconut
6 comments for “Crab Masala”
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