Pathela eguru

Yield: 4 servings

Measure Ingredient
4 larges Crabs
1 teaspoon Turmeric powder; (5 g)
4 teaspoons Ginger paste; ( 20 g)
20 grams Garlic paste
2 \N Bay leaves
\N \N Salt to taste
6 tablespoons Oil; (90 ml)
5 \N Onions; chopped fine (250
\N \N ; g)
2 tablespoons Ginger paste; (30 g)
20 grams Garlic paste
1½ teaspoon Coriander powder; (7 g)
1 teaspoon Chilli powder; (5 g)
30 grams Coconut paste
4 teaspoons Poppy seed paste; (20 g)
3 tablespoons Tamarind pulp; (45 ml)
\N \N Salt to taste
2 tablespoons Oil; (30 ml)
½ teaspoon Mustard seeds; (2 g)
24 \N Curry leaves
100 grams Crab; cooked and shelled

THE MASALA

TO GARNISH

CLEAN the crabs carefully, removing the grit from the shell and pat dry.

Put in a large pot, add the remaining ingredients and enough water and bring to a boil. Cook for six to seven minutes.

Heat oil in a kadai. Add onions and stir-fry until brown. Add the ginger paste and garlic paste. Stir-fry until the onions turn golden. Dissolve coriander powder and chilli powder in 60 ml water. Add to the pan and stir-fry until almost dry. Add the coconut paste and poppy seed paste.

Stir-fry for four minutes. Add tamarind pulp and salt. Stir and add the cooked crab. Stir and add 120 ml water and stir-fry until the crabs are well coated with the masala. Remove and adjust the seasoning To prepare the garnish, heat oil in a frying pan, add mustard seeds. When they crackle, add curry leaves. Stir for a minute. Add the crab meat and toss for a minute.

To serve: Remove to a serving bowl, and add the garnish. Serve as a starter.

Converted by MC_Buster.

NOTES : Andhra cuisine is not all Nizami. A piquant crab curry Converted by MM_Buster v2.0l.

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