Spicy Crab Curry Recipe By Tasty

CRAB MASALA CURRY RECIPE BY TASTY

Steps:

• For the Masala Paste:
• Heat the oil in a non stick pan. Once heated, add the chopped onion into the pan and cook until translucent.
• Add the grated coconut into the pan. Roast for about 1-2 minutes until well-toasted.
• Add the coriander seeds, white sesame seeds and cumin seeds. Roast them for 1 - 2 minutes more until aromatic. Now, empty this mixture into a bowl and let cook.
• Once cool, transfer the contents into a blender. Add the chilli powder, turmeric powder, ginger, garlic, garam masala powder, tomatoes and the chopped coriander with some salt.
• Grind it into a smooth paste. Set aside.
• For the Crab Curry:
• Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves and the curry leaves and let the leaves splutter.
• Then, add the chopped onion and cook until translucent. To this, add the green chillies and masala paste. Cook and stir for 2-3 minutes.
• Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
• Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
• To the mixture, add lemon juice and cook covered on a medium flame for about 10-15 minutes, stirring occasionally. Once crabs turn orange in colour, they're cooked.
• Top with coriander leaves and serve hot with fresh rotis or jasmine rice.

SPICY CRAB CURRY - BANGLA STYLE

Steps:

• Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
• Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
• Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
• Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
• Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
• Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

SPICY CRAB CURRY RECIPE BY TASTY

Steps:

• Add oil to a pan. When the oil is heated, add in the garlic and the onions. Fry onions until translucent. Add cardamom, cinnamon, and cloves, roast, then add crabmeat and coat well in the remaining spices. To this, add turmeric powder, salt, and goraka. Cook crab in oil until spices are well-combined.
• Add coconut milk and bring to a boil. Cook until gravy thickens.
• Serve warm with steamed bread or rice.