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PrintCURRIED CRABS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat a pan and dry roast cumin seeds, coriander seeds, dry red chilies, peppercorn, cinnamon sticks and cardamoms until they release aroma. Transfer to a plate and cool to room temperature.
- Heat oil in a pan and add onions and saute until they become translucent.
- Then add grated coconut and cook until it changes to brown colour. Remove from heat.
- Combine the roasted spices along with onions and coconut and grind it to a fine paste by adding sufficient water.
- Heat oil in a pan and add some sliced onions, sufficient salt and saute till they are translucent.
- Then add crushed ginger and sliced garlic and green chilies. Saute well.
- Add turmeric powder, garam masala and chopped tomatoes and mix well. Cook until oil floats at the surface.
- Now add the ground paste and crabs and stir well and cook for 5 minutes.
- Add fish stock and sufficient salt and stir well. Cover and cook for 10 minutes until the crab is cooked.
- Add coconut milk and mix well and cook for 2 minutes. Remove from heat.
- Transfer to a serving bowl and garnish with coriander leaves and lime wedges.
- Serve hot.
INGREDIENTS
- 6 large crabs, cleaned
- 200 ml fish stock
- 1 large onion, finely sliced
- 2 large tomatoes, finely chopped
- 200 gram grated fresh coconut
- 200 ml freshly ground coconut milk
- 1-inch piece ginger, grated
- 4 cloves garlic, sliced
- 3 green chilies chopped
- 4-inch piece cinnamon sticks
- 1 teaspoon cumin seeds
- 1 teaspoon peppercorns
- 2 green cardamoms
- 5 dry red chilies
- 2 tablespoon coriander seeds
- 1 teaspoon Garam masala powder
- Salt to taste
- 2 limes cut into wedges
- 1 sprig curry leaves
- A few sprigs fresh coriander
- 2 tablespoons IDHAYAM Sesame oil
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