CRAB SUKHE Crabs cooked with onions, ginger, garlic and malvani masala - a lip smacking dish
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Ingredients:
Crabs -4 medium
Tamarind -1 lemon sized ball
Oil -4 tablespoons
Onions, sliced-3 medium
Ginger, sliced-1 inch piece
Garlic, sliced-12-16
Coconut -1 1/2 cups
Mustard seeds -1/2 teaspoon
Curry leaves -6-7
Turmeric powder -1/2 teaspoon
Malvani masala -1 teaspoon
Red chilli powder -1 teaspoon
Salt -to taste
Fresh coriander leaves, chopped-2 tablespoons
Method:
Clean crabs and wash thoroughly. Detach and crack the claws. Cut each crab into two pieces. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. Remove from heat and cool. Add a little water and grind in to a thick paste. Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves. Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick. Serve hot garnished with fresh coriander leaves.
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Ingredients:
Crabs -4 medium
Tamarind -1 lemon sized ball
Oil -4 tablespoons
Onions, sliced-3 medium
Ginger, sliced-1 inch piece
Garlic, sliced-12-16
Coconut -1 1/2 cups
Mustard seeds -1/2 teaspoon
Curry leaves -6-7
Turmeric powder -1/2 teaspoon
Malvani masala -1 teaspoon
Red chilli powder -1 teaspoon
Salt -to taste
Fresh coriander leaves, chopped-2 tablespoons
Method:
Clean crabs and wash thoroughly. Detach and crack the claws. Cut each crab into two pieces. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. Remove from heat and cool. Add a little water and grind in to a thick paste. Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves. Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick. Serve hot garnished with fresh coriander leaves.
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