This is my maid Victoria's recipe. She hails from Kanyakumari and hence, the name - Kanyakumari Crab :) The health benefit of crab is that it is full of protein and omega-3 fatty acids that help build muscle, protect against heart disease and support the immune system. Crab is relatively cheaper but just as tasty as lobsters. So, go ahead and enjoy the yumness!!
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
Blue shelled crabs- 1 kg
Shallots-2 cups, chopped
Tomato - 4, medium, ripe
Tomato paste - 1 tbsp
Curry leaves 2 sprigs
Ginger-Garlic paste - 2 tbsp
Fennel seeds - 1 tsp
Turmeric - 1 tsp
Pepper powder - 1/2 tsp
Bay leaf -2
Ginger - 1'' piece
Green cardamom-6
Kashmiri chilli powder - 3-4 tsp
Coriander powder - 3 tbsp
Oil - 5 tbsp
Salt - to taste
For the masala:
Grated coconut- 1 cup
Fennel seeds - 2 tsp
Curry leaves - a sprig
Green chillies -4
For garnishing:
A few fried curry leaves
Method:
1. Wash the crab, remove the shells and clean them well so that there is no trace of sand and other dirt. Cut them into halves. Add a little salt and keep aside.
2. Grind to a fine paste all the ingredients for masala. keep aside.
3. Chop the shallots finely. Puree the tomatoes. Keep aside.
4. In a deep kadai(preferably an earthen pot) , heat oil and add the whole spices.
5. When they start to splutter, add the curry leaves, chopped shallots and saute for a while till lightly brown.
6. Add the Ginger-Garlic paste and stir till the raw smell goes.
7. Add the pureed tomato and mix well. Cover and cook till the gravy turns saucy.
8. Add all the powdered spices and salt. Mix well. Cover and cook till oil starts to leave the sides.
9. Now, add the crab pieces and mix well till the masala is well coated. Add little water, if needed. (I did not add, though)
10. Once the crab colour changes, add the ground masala. Cover the lid and let it cook on slow fire for 5-7 minutes. Remove from fire when done.
11. Garnish with fried curry leaves. Serve with rice or chapatis.
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
Blue shelled crabs- 1 kg
Shallots-2 cups, chopped
Tomato - 4, medium, ripe
Tomato paste - 1 tbsp
Curry leaves 2 sprigs
Ginger-Garlic paste - 2 tbsp
Fennel seeds - 1 tsp
Turmeric - 1 tsp
Pepper powder - 1/2 tsp
Bay leaf -2
Ginger - 1'' piece
Green cardamom-6
Kashmiri chilli powder - 3-4 tsp
Coriander powder - 3 tbsp
Oil - 5 tbsp
Salt - to taste
For the masala:
Grated coconut- 1 cup
Fennel seeds - 2 tsp
Curry leaves - a sprig
Green chillies -4
For garnishing:
A few fried curry leaves
Method:
1. Wash the crab, remove the shells and clean them well so that there is no trace of sand and other dirt. Cut them into halves. Add a little salt and keep aside.
2. Grind to a fine paste all the ingredients for masala. keep aside.
3. Chop the shallots finely. Puree the tomatoes. Keep aside.
4. In a deep kadai(preferably an earthen pot) , heat oil and add the whole spices.
5. When they start to splutter, add the curry leaves, chopped shallots and saute for a while till lightly brown.
6. Add the Ginger-Garlic paste and stir till the raw smell goes.
7. Add the pureed tomato and mix well. Cover and cook till the gravy turns saucy.
9. Now, add the crab pieces and mix well till the masala is well coated. Add little water, if needed. (I did not add, though)
10. Once the crab colour changes, add the ground masala. Cover the lid and let it cook on slow fire for 5-7 minutes. Remove from fire when done.
11. Garnish with fried curry leaves. Serve with rice or chapatis.
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