INDIAN CRAB CURRY
Steps:
- Mash the tamarind with your fingers to mix it well into the water.
- Grind the mixture well to make a smooth paste (also called masala ).
- Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.
Nutrition Facts : Calories 612 kcal, Carbohydrate 47 g, Cholesterol 258 mg, Fiber 9 g, Protein 54 g, SaturatedFat 10 g, Sodium 1578 mg, Sugar 20 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
CRAB CURRY
Use pots of white and brown crabmeat, or pick the meat from fresh crab for this tasty Sri Lankan crab curry. Tamarind adds a lovely sweet and sour note
Provided by Karam Sethi
Categories Main course, Supper
Time 1h45m
Number Of Ingredients 21
Steps:
- First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste.
- Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn't stick - add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little.
- Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 mins. Check the seasoning, then add the mixed crabmeat and heat through, stirring gently. Serve with rice.
Nutrition Facts : Calories 499 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium
CURRY CRAB
This curry crab is a delicious and flavorful way to prepare blue crabs during crab season!
Provided by Bill
Categories Fish & Seafood
Number Of Ingredients 13
Steps:
- To prep the crabs, check out our Scallion Ginger Cantonese Crab recipe for very detailed instructions. They should be as fresh as possible! After the crabs are prepared, pat them dry and dredge them with flour. Set aside.
- In most restaurants, crabs are almost always deep fried first, so they are cooked quickly and the juices get sealed in. But since we're doing this at home, we don't have to get out the deep fryer. The way to do it is to sear the crabs on all sides to get the same effect. Heat the wok over high heat and add 3 tablespoons of oil. Sear the crabs, paying special attention to the open dredged areas in order to seal in the juices. Turn the heat to medium and fry until they've turned red-orange. This process should take about 5 minutes and the crab should be about 80% done. Set them aside.
- There should be a tablespoon or more oil left in the wok and if not, add more until you have at least 1 ½ tablespoons. Add the ginger. Caramelize for 1-2 minutes on low heat, and then add the garlic, shallots, and the white portions of the scallion. Cook until softened.
- Turn heat to medium high and add the curry, turmeric, salt, sugar, water and wine, and stir until mixed well. Toss in the crab until coated and cover the wok. Cook for about 1 minute and stir and toss the crab until the liquid is reduced. Garnish with the green portion of the scallions and serve!
INDIAN CRAB CURRY
This Indian Crab curry goes well with steamed rice, Bread or Chapatis. Also this curry has blend of good spice and coconut.
Provided by [email protected]
Categories Coastal food, meals,
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Firstly dice the crab and wash it properly.
- Take a tawa or pan add little oil. Once hot add fennel seed and cumin seed-. When they crackle.
- Add 2 sliced onion. Keep one onion aside for Tadka.
- Now put Garlic cloves, desiccated coconut, 3 tbsp Coriander Leaves, Ginger and green chilies. Saute until onion all mixture becomes dark brown. Combine this fried mixture in the grinder. This mixture is of fried onion, ginger-garlic, cumin seed, coriander leaves, green chilies and desiccated coconut. Grind until it forms a smooth paste. Add little water if required.
- Take little oil. Add now fresh grated coconut to it.
- Saute until they are brown.
- Grind to form a smooth paste. Add water if required.
- Get a wok or vessel add 3 tbsp Oil. Add the remaining chopped onion. Saute for 2 mins on low flame.
- Add tomatoes and saute for a minute.
- Mix all spices except salt. Stir for sometime.
- Let the mixture become brown. Roughly after 5 to 6 mins.
- Add the fresh coconut spice paste to the curry. Its time to add crabs to it.
- Combine well. Now add the desiccated coconut paste to the gravy.
- Check the consistency add water as required. Stir well cover with a lid for 5 mins. Stir again. Once the curry starts bubbling add salt as per taste.
- After 3 to 4 mins taste the curry. See if more salt or spice required. Switch off the gas. Your Crab Curry is ready now.
- Before Serving garnish with coriander leaves. Serve This Crab curry with Pav, Bread Or Rotis. This crab curry goes well with steamed rice.
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