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Mangalorean Crab Curry

By newindia | April 10, 2010

Crab meat is very tender, so ensure that the crabs are not over cooked, a spicy tangy, dish from the Mangalorean Platter.

Mangalorean Crab Curry

Category- Non-Vegetarian

Ingredients

Crab 1 dozen, average sized
Onion3, big, finely chopped
3-4 green chillies, chopped
Ginger 1” long, finely chopped
Turmeric powder (haldi) ¼ tsp
Fresh Coconut 2 cups, grated
Dry red chillies (lal mirch),13-15
Tamarind (imli) 1 small, lemon sized ball, (tamarind pulp extracted)
Coconut milk 1 cup
Coconut oil 2 tbsp
Salt to taste

Method

Wash and clean the crabs, by opening the shell, rinse thoroughly in fresh water for 4-5 times. Add turmeric powder, salt, onions, ginger, green chillies and 1 tsp of coconut oil, to the crabs, mix well and leave it for 30 minutes.

Dry roast the red chillies and grind it into fine paste with tamarind pulp and grated coconut into fine paste.

Pour the masala over the marinated crab and turn on the flame. Add enough water so that the water has semi solid gravy consistency. Cook till the crabs go tender. Once the gravy becomes thick add coconut milk and bring it to boil.

Once cooked leave the curry for 10 minutes, so that all the flavors get absorbed. This curry goes well with Mangalorean, brown rice or white rice.

Topics: Karnataka-Udupi-Mangalore Recipe, Sea Food Recipes | No Comments »

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