CRAB CURRY

This spicy Crab Curry is a traditional south Indian style curry. It is usually served with white rice also it goes well with idly or dosa. Crab is a great source of protein and contain omega-3 fatty acids.

I tried this recipe very first when i was pregnant, I had a craving for crab meat but scared to eat because i have heard that eating crabs could do harm to baby. Later my mother allowed to have one piece of crab. It was so good, the recipe has come out well. Pregnancy women who have been craving for crabs can eat in moderation(one or two pieces). Choose king crab(low level in mercury) and must be well cooked.

I have recommended king crab for pregnant women otherwise you can have any edible crab.

Try out this healthy,scrumptious and lip smacking recipe.For this recipe,you need:

INGREDIENTS :

1. Crab, cleaned — ½ kg
2. Gingelly oil — 2 tablespoon
3. Onions, diced — 2
4. Tomatoes, diced- 3
5. Cinnamon stick
6. Cardamom — 1
7. Cloves — 2
8. Chilies — 2
9. Curry leaves — few
10. Mint leaves
11. Poppy seeds — 1 teaspoon
12. Ginger garlic paste — ½ tablespoon
13. Turmeric powder — ½ teaspoon
14. Chilly powder — 1 tablespoon
15. Cumin powder — 1 tablespoon
16. Coriander powder — 1 tablespoon
17. Salt — 1 tablespoon
18. Coriander leaves, for garnishing

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PREPARATION :

1. Wash and clean the crabs.
2. Take diced onions and tomatoes in a blender and grind it to a smooth puree and keep aside.
3. Heat the pan dry roast the poppy seeds and grind it to a paste by adding small amount of water.
4. Heat oil in a pan or kadai,add cinnamon,cardamom and cloves and saute it,then add curry leaves,mint leaves and chilies stir well,add ginger garlic paste saute it for 1 minute.
5. Now add the puree and cook it for about 2 minutes till oil separates.
6. Add masalas(turmeric powder,chilly powder,cumin powder,coriander powder),salt as required and add 1 glass of water and mix well.Cook it for about 3 to 4 minutes over medium heat.
7. When the masala smell goes off add in crabs and gently mix well.If it’s dry add extra water and cook it for 10 to 15 minutes over medium flame.
8. Garnish with coriander leaves.
9. Serve hot.

NOTE :

1. If you want it to be too spicy add extra chili powder to match your tastes.
2. I have used poppy seeds you can either use cashew nut paste or coconut milk.It would be more thick and creamy.
3. Do not add too much of water.