Kurlya Recipe
Ingredients
| Crabs | 4 , uncooked | |
| Salt | 2 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Safflower oil | 2 Tablespoon | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Onion | 1 Large, finely chopped | |
| Coconut sauce | ||
| Chopped fresh coriander, to garnish | ||
Directions
To clean crabs, wash crabs in cold water, twist legs and claws off, set aside, remove and discard hard back and grey feathered gills from crab.
Cut crab, in half with kitchen scissors.
Use legs and claws as well as body of crab.
Mix salt, chilli, turmeric with crabs, toss to coat well.
Leave in refrigerator to marinate for 30 mins.
Heat oil in large pan, saute garlic until golden brown.
Add onion, saute until light brown.
Add crabs, stir on high for 3-4 mins.
Reduce heat, cover, cook on low until crabs turn red (approx 2 mins).
Add coconut sauce, bring to boil, adjust salt, chilli to taste, remove from heat.
Cut crab, in half with kitchen scissors.
Use legs and claws as well as body of crab.
Mix salt, chilli, turmeric with crabs, toss to coat well.
Leave in refrigerator to marinate for 30 mins.
Heat oil in large pan, saute garlic until golden brown.
Add onion, saute until light brown.
Add crabs, stir on high for 3-4 mins.
Reduce heat, cover, cook on low until crabs turn red (approx 2 mins).
Add coconut sauce, bring to boil, adjust salt, chilli to taste, remove from heat.
Chef
