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.