Ingredients:
Crabs - 4 or 5 small ones diced
Onion - 1 large sliced
Tomato - 2 finely chopped
Fennel seeds - 1/4 teaspoon
Oil - 3 tablespoon
Ginger garlic paste - 2 teaspoon
Chili powder - 2 teaspoon
Coriander powder - 4 teaspoon
Turmeric powder - 1/2 teaspoon
Coconut milk - 1 cup
Water - 1 cup
Curry leaves - few
Coriander leaves - few chopped
Salt - as needed
I had crab curry only once when I was a kid and dint quite like it. Because it was very spicy and I was not used to spicy foods while growing up. My athai made the crab curry for us and she makes everything very spicy. I asked my mom to prepare crab curry after almost a decade as I suddenly had a desire to eat crabs. This was because of my friends raving about crab curry.
This is my mom's rendition of crab curry and I really liked the way she made it.
The first and important step in making tasty crab curry is to wash the crab individually and thoroughly. After doing so, keep this aside.
In a heavy bottomed pan, warm up the oil and add fennel seeds & curry leaves. Once the spurting stops add in the chopped onions. Saute it for few mins till they turn transparent and then add in chopped tomatoes. Cook the tomatoes for some time till they turn mushy and then add in ginger garlic paste. Saute this till the raw smell of ginger garlic paste goes off. Once it does, add in the chili powder, coriander powder, turmeric powder and salt. Mix the masala well and pour in 1 cup of water and bring the mixture to a soft boil. To this add the washed crabs and cook it covered for at least 5-10 mins based on the size of the crabs.
After roughly 10 mins, pour in a cup of coconut milk and cook the crabs for another 5 mins. Finally add chopped coriander leaves before taking the crab curry off the heat.
If you prefer a more dry crab curry, you may keep the curry on the flame for some more time till it becomes dry as per your liking. This tastes amazing with rice, roti, idli or dosa.
Crabs - 4 or 5 small ones diced
Onion - 1 large sliced
Tomato - 2 finely chopped
Fennel seeds - 1/4 teaspoon
Oil - 3 tablespoon
Ginger garlic paste - 2 teaspoon
Chili powder - 2 teaspoon
Coriander powder - 4 teaspoon
Turmeric powder - 1/2 teaspoon
Coconut milk - 1 cup
Water - 1 cup
Curry leaves - few
Coriander leaves - few chopped
Salt - as needed
I had crab curry only once when I was a kid and dint quite like it. Because it was very spicy and I was not used to spicy foods while growing up. My athai made the crab curry for us and she makes everything very spicy. I asked my mom to prepare crab curry after almost a decade as I suddenly had a desire to eat crabs. This was because of my friends raving about crab curry.
This is my mom's rendition of crab curry and I really liked the way she made it.
The first and important step in making tasty crab curry is to wash the crab individually and thoroughly. After doing so, keep this aside.
In a heavy bottomed pan, warm up the oil and add fennel seeds & curry leaves. Once the spurting stops add in the chopped onions. Saute it for few mins till they turn transparent and then add in chopped tomatoes. Cook the tomatoes for some time till they turn mushy and then add in ginger garlic paste. Saute this till the raw smell of ginger garlic paste goes off. Once it does, add in the chili powder, coriander powder, turmeric powder and salt. Mix the masala well and pour in 1 cup of water and bring the mixture to a soft boil. To this add the washed crabs and cook it covered for at least 5-10 mins based on the size of the crabs.
After roughly 10 mins, pour in a cup of coconut milk and cook the crabs for another 5 mins. Finally add chopped coriander leaves before taking the crab curry off the heat.
If you prefer a more dry crab curry, you may keep the curry on the flame for some more time till it becomes dry as per your liking. This tastes amazing with rice, roti, idli or dosa.
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