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Goan Crab Curry

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Goan Crab Curry

Goan Crab Curry

Chef

:

Recipe Servings

:6

Recipe Cook Time

:
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Crabs cooked Goan style with coconut cream and goan chilli bombs.

Ingredients

  • 4-5 Crabs

    8 Kashmiri chilies

    1 Tbsp Guntur chili paste
     
    6-7 Goan chili bombs

    1 cup Grated coconut

    15 Garlic cloves

    Ginger

    12 Cloves

    1 Tbsp Coriander seeds

    1 Tbsp Cumin seeds

    1 Tbsp Cinnamon

    10-12 Black pepper corns

    1 tsp Turmeric powder

    Salt to taste

    1 Tbsp Oil

    1/2 cup Water

    3 Tbsp Toddy Vinegar

    2 Onions, julienne
            
    3 Tbsp Tamarind extracts

    2 Tbsp Jaggery

    1 tsp Lime juice

    2 Tbsp Coconut cream

Method

For Dry Roasting

In a pan, add Kashmiri chilies, goan chilly bombs, grated coconut, garlic, ginger, cloves for heat, coriander seeds, cinnamon, black pepper corns, turmeric powder.

Now for grinding, first transfer the kashmiri chilies in pestle and motor as chilies are the toughest to break down.

Add salt to chilies and grind them.

When chilies break down add rest of the dry masala.

To this masala add oil, water and vinegar and grind the mixture well.

For Curry

In a pan, heat oil and add onions.

Now add masala paste to onions and stir it well.

After stirring it add 3 tbsp tamarind extract while balancing it with putting jaggery.

Add the crab and a pinch of salt.

Now add water and cover it.

For tempering


In a tadka pan add oil and Guntur chili paste.

Add the tempering to the crab.

Then add 5 tsp of tamarind extract jaggery and lime juice.

Again cover it and let it simmer.

After a while take out the crabs and add a spoon of coconut cream in curry.

Again add crabs and little lime juice.

Serve hot.

Shop for Health

Key Ingredients: Crab, Ginger, black Pepper, Vinegar, Jaggery, Kashmiri mirch, desiccated coconut, Garlic, Cloves, Coriander seeds, Cumin seeds, Cinnamon, Turmeric, Salt, vegetable oil, Onion, Tamarind, Coconut, lemon juice


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