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Spicy Creamy Crab Curry
Recipe
(nandu kari)
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RECIPES OF INDIA
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This wonderful crab dish originated from the
southwestern coast state of Mangalore, an area renowned for its appreciation of both fish
and coconuts. The dish uses coconut milk plus freshly grated coconut for a rich sauce.
Ingredients |
| 4 |
Fresh crabs, each approx 300g |
| 250 ml |
Coconut milk |
| 20 g |
Freshly grated or desiccated coconut |
| 3 sprigs |
Curry leaves |
| 2 pieces |
Bay leaves |
| 3 pieces |
Green chilies, halved lengthwise |
| 3 pieces |
Onions, chopped |
| 2 pieces |
Tomatoes, chopped |
| 2 tbsp |
Cooking oil |
| 1 tsp |
Black mustard seeds |
| 1/4 tsp |
Turmeric powder |
| 1 tsp |
Chili powder |
| - |
Pinch of
asafoetida |
| - |
Salt to taste |
Method :
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Prepare crabs. Plunge crabs into boiling water
for 2 minutes then drain and chop into 6 pieces each. Clean and discard the spongy grey
matter, crack shell and claws to allow flavoring to penetrate.
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Heat oil in wok or pan, fry mustard seeds until
they starts to pop, then add curry leaves, bay leaves and green chilies and saute gently for
one minute before adding the asafoetida.
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Add onion, cook till it turns transparent, then
sprinkle in the turmeric and chili powder.
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Saute for a minute and add in the crab pieces
and tomatoes.
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Cook without adding water and stir occasionally
for approx. 10 minutes, cover when not stirring.
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Now add in the coconut milk and salt and bring
to just a boil, stirring constantly.
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Lift to a serving bowl, add in the grated
coconut and serve.
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Asian Melting Pot
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