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Crab Curry

Crab Curry



For those who relish sea food, crab curry is a special delight. Though a bit messy to eat, the taste is unparalleled and unique. While one can remove the meat from the shell before cooking, a true connoisseur of crabs dives in - with both hands.

Crab meat is high in phosphorous  which is essential for bone and teeth health. It is rich in Omega 3 fatty acids , known to balance cholesterol and increase immunity. 

Can you think of a more delightful way to good health? 


Ingredients:

3 Crabs ( Cleaned and cut into half)

1 Big Onion ( blended into paste)

1/4 tsp Ginger Garlic paste

1/4 tsp Turmeric powder

1/2 tsp Chilli powder

1/2 tsp Coriander powder

1 tbsp Coconut milk powder

Salt to taste

1/2 cup water

1 tbsp Sunflower Oil


Method:

Clean and wash crabs. Boil them for two minutes in water to which salt and a pinch of turmeric has been added. Drain water and wash again with cold water. Drain and keep aside. Don’t overcook the crabs.

In a wok, heat oil and on medium heat ,add the onion paste and ginger garlic paste and fry for a minute. Reduce heat and fry till the onion smells cooked ( another minute or so).

 Add the turmeric powder, chilli powder and salt. Mix well and fry till a nice aroma emanates from the wok.

 Take care to keep stirring and not let the paste burn. If necessary add a few drops of oil. 

Add 1/2 cup water in which the coconut milk powder has been dissolved . Turn the heat up . When it bubbles, add the crab and mix well.

Turn down the heat and cover the wok. Cook till the water evaporates and the gravy is thick.

Serve hot with rice or roti.

 


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