Recipe by Rosy Pinto
Ingredients
1 kg crabs (whole, cleaned, washed and stomach divided into 2)
1" ginger
marble size tamarind soaked in a little water & squeezed (approx 1/2- 1 tsp tamarind paste)
To dry roast individually:
8 dry bydagi chillies
15 dry Kashmiri chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp pepper corns
1/8 tsp fenugreek seeds
1/2 tsp aniseeds (saunf)
1" cinnamon stick
2 cloves
Steps:
Marinate the crabs with yogurt, lime juice, salt and turmeric powder for 30 minutes
Dry roast the ingredients one by one for few minutes till you get a nice aroma (take care not to burn) and then powder the ingredients.
Grind the powdered ingredients along with ginger, garlic and tamarind (add little water while grinding) into a smooth paste
Heat 1 tbsp ghee in a pan, add marinated crabs and cook till it is half done (about 5-7 minutes)
Remove the cooked crabs and the gravy and keep both aside.
In the same pan, heat 2 tbsp ghee, add curry leaves and saute for a few seconds
Add thick ground masala and fry well. Rinse the mixie jar with 1/4 cup water and add it to the pan and mix well.
As the masala is frying, add 1 tbsp ghee. Fry till the color changes and you get a nice aroma and the ghee separates from the masala (about 15-20 minutes)
Add crabs along with the gravy and mix well with the masala. Adjust salt if needed. Balance flavor with 1/2 tsp of sugar (optional).
Fry till the masala is semi dry and the crabs are cooked and coated with masala.
ENJOY!
Notes:
Increase quantity of chillies according to your spice level (kashmiri chillies are less spicy, byadgi is more spicy)
The more ghee you add, the tastier the dish turns out.
Ingredients
1 kg crabs (whole, cleaned, washed and stomach divided into 2)
1/2 tsp turmeric powder
15 curry leaves
4 tbsp ghee
2 tbsp yogurt
1 lime - juice
salt
To grind with dry roast ingredients below:
6 big cloves garlic with skin15 curry leaves
4 tbsp ghee
2 tbsp yogurt
1 lime - juice
salt
To grind with dry roast ingredients below:
1" ginger
marble size tamarind soaked in a little water & squeezed (approx 1/2- 1 tsp tamarind paste)
8 dry bydagi chillies
15 dry Kashmiri chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp pepper corns
1/8 tsp fenugreek seeds
1/2 tsp aniseeds (saunf)
1" cinnamon stick
2 cloves
Steps:
Marinate the crabs with yogurt, lime juice, salt and turmeric powder for 30 minutesDry roast the ingredients one by one for few minutes till you get a nice aroma (take care not to burn) and then powder the ingredients.
Grind the powdered ingredients along with ginger, garlic and tamarind (add little water while grinding) into a smooth pasteHeat 1 tbsp ghee in a pan, add marinated crabs and cook till it is half done (about 5-7 minutes)
Remove the cooked crabs and the gravy and keep both aside.
In the same pan, heat 2 tbsp ghee, add curry leaves and saute for a few seconds
Add thick ground masala and fry well. Rinse the mixie jar with 1/4 cup water and add it to the pan and mix well.
As the masala is frying, add 1 tbsp ghee. Fry till the color changes and you get a nice aroma and the ghee separates from the masala (about 15-20 minutes)
Add crabs along with the gravy and mix well with the masala. Adjust salt if needed. Balance flavor with 1/2 tsp of sugar (optional).
Fry till the masala is semi dry and the crabs are cooked and coated with masala.
ENJOY!
Notes:
Increase quantity of chillies according to your spice level (kashmiri chillies are less spicy, byadgi is more spicy)
The more ghee you add, the tastier the dish turns out.