Cuisine: Andhra Pradesh state of India
Ingredients:
Crabs – 500 gm
Coconut oil – 3 tablespoons
Onions – 4 medium
Tomato – 2
Ginger garlic paste – 1 teaspoon
Salt – as required
Turmeric powder – ½ teaspoon
Chilli powder – 2 teaspoons
Tamarind (Soak and extract the juice) – big lemon-sized
Water – as required
Garam masala – ½ teaspoon
Coriander leaves – 1 tablespoon
Method:
Take 2 onions and chop them into big pieces. Grind them into a smooth paste. Chop the other 2 onions into small pieces and keep them aside. Chop the tomatoes and make them into a puree. Take a thick-bottomed vessel (preferably a clay vessel) and heat the oil in it. Add the chopped onion and sauté until they have become pink and soft. Add ground onion paste and sauté until the raw smell goes off. Add Tomato puree and sauté for 2 minutes. Then add ginger garlic paste and sauté for minutes. Then add crabs, salt, turmeric powder, and chili powder. Mix until everything combines well. Add tamarind extract and water. The consistency should be semi-liquid. Let the curry cook for 15 - 20 minutes or until the crab has cooked. Finally, add garam masala and coriander leaves. Serve along with rice.
Note:
Crabs take very little time to cook.
Unlike other non-veg recipes, the crab recipe does not need much spice.
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