Soft Shell Crab, Flame Roast Coconut Chips, Crispy Curry Leaves Recipe

 
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Soft Shell Crab, Flame Roast Coconut Chips, Crispy Curry Leaves
  • Chef: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Marinated with flavours, crabs are dipped in batter, fried an tossed in freshly made coconut masala.

Ingredients of Soft Shell Crab, Flame Roast Coconut Chips, Crispy Curry Leaves

  • 4 soft shell crabs
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 pinch red chilli powder
  • 2 tsp chicken broth powder
  • 1 Tbsp lemon juice
  • 2 fresh coconuts
  • 2 tsp mustard seeds
  • 1 Tbsp urad dal, washed
  • 1 Tbsp curry leaves
  • 1 Tbsp chaat masala
  • 1 tsp garam masala powder
  • 1 pinch turmeric powder
  • 1 tsp black peppercorn powder
  • 3 Tbsp tempura batter mix
  • 2 cups cornflour
  • 3 Tbsp coarse rice powder
  • Refined oil, for frying
  • 3 Tbsp fresh coriander, chopped
  • 1 banana leaf (for presentation)

How to Make Soft Shell Crab, Flame Roast Coconut Chips, Crispy Curry Leaves

  • 1.Wash, clean and pat dry soft shell crabs carefully.
  • 2.Marinate crabs in ginger and garlic paste, red chilli powder, chicken broth powder and half lemon juice. Keep aside.
  • 3.Slice fresh coconut finely and dry it in a salamander heater.
  • 4.Heat little oil in a pan. Add mustard seeds, urad dal and curry leaves to prepare south Indian tempering (tadka)
  • 5.Toss dried coconut chips in a bowl with chaat masala, garam masala powder, turmeric powder, crushed black pepper and south Indian tempering and keep aside.
  • 6.Dip marinated crabs in a thick tempura batter, dust with cornflour and rice powder thoroughly and deep fry in hot oil till golden and crisp.
  • 7.Toss crabs in coconut masala. Mix along with fresh chopped coriander and remaining lime juice.
  • 8.Serve on banana leaf.

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