Indian Crab Dry Curry Recipe
This Crab dry curry is a spicy and mouth-watering dish. All my family members love this dish very much. Try and enjoy!
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Crab | 3 Large | |
| Dry red chilies | 5 | |
| Ginger | 2 Inch | |
| Garlic | 12 Clove (60 gm) | |
| Onion | 3 | |
| Coconut | 1 1⁄2 Cup (24 tbs) | |
| Cumin | 2 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Fennel seeds | 1 1⁄2 Teaspoon | |
| Cinnamon | 1 | |
| Tomatoes | 2 | |
| Turmeric powder | 2 Teaspoon | |
| Curry leaves | 2 | |
| Salt | To Taste | |
| Oil | 1 Tablespoon |
Directions
1. Clean the crab and seperate in to pieces. Remove the top shell.
2. Grind the ingredients 2-10 to make a fine paste.
3. Heat oil in kadai and saute the crab pieces along with the tomatoes, turmeric powder for about 3 minutes
4. Add the ground masala paste to the pan and saute for another 5 minutes
5. Add half a cup of water and salt to the pan, cover and cook on medium heat for about 15 minutes.
6. Uncover, increase the heat to high, and fry it till most of the water is evaporated to form a thick gravy.
7. Stir fry more, if you want it dry or else have as a spicy gravy.
Crab dry curry is ready. Serve hot with rice or as a side dish. enjoy!
2. Grind the ingredients 2-10 to make a fine paste.
3. Heat oil in kadai and saute the crab pieces along with the tomatoes, turmeric powder for about 3 minutes
4. Add the ground masala paste to the pan and saute for another 5 minutes
5. Add half a cup of water and salt to the pan, cover and cook on medium heat for about 15 minutes.
6. Uncover, increase the heat to high, and fry it till most of the water is evaporated to form a thick gravy.
7. Stir fry more, if you want it dry or else have as a spicy gravy.
Crab dry curry is ready. Serve hot with rice or as a side dish. enjoy!
Comments
Comments: 4 |
Add a Comment
Gail says :
This sounds and looks great. I've had this before but the lady cooked it with mango...are you familar with that version and can you tell me how to include the mango to the cooking process
Posted on: 26 June 2010 - 10:41am
Anonymous says :
Gail, take whole mangoes and drop it into boiling water. Cover the lid and keep it for 20 mins. Once the mangoes comes to room temperature. Remove the skin and make puree. This puree u can add it instead of tomato or with tomato. Add as much as you can but check the sourness that fits ur level
Posted on: 7 April 2011 - 9:48pm
foodwithme says :
The crabs look very tasty Sanghi, however for a low spice palette like mine can I reduce the number of chillies and also maybe cut down on the pepper. Is there also a substitute for curry leaves that you could suggest? Looking forward to your feedback.
Posted on: 24 February 2009 - 3:16am
Anonymous says :
@foodwithme - Of course, please use chillies as per you palate. However, I'd advise not to cut down too much on the pepper. That brings a distinct taste to the dish. So do the curry leaves but if you can't get them, try a few bay leaves instead. Don't cook the bay leaves though. Just add a few (maybe 3 or 4) of them during the last one minute. Hope this helps.
Posted on: 18 April 2010 - 2:39am
Chef
.JPG)
.JPG)
