Wednesday, October 11, 2017

Crab Curry With Eggplant


Ingredients:-
  • Crab Pieces- 1 Kg
  • Tamarind water - 1 cup
  • Small Onion- 10 nos
  • Tomato, chopped - 1 big
  • Cumin seeds- 1/4 tsp
  • Curry Masala Powder - 2 tbsp 
  • Red Chilli Powder- 1 tsp
  • Turmeric powder - 1/4 tbsp
  • Ginger Garlic Paste- 1 1/2 tsp
  • Green chillies – 3
  • Curry leaves - 2 sprigs
  • Egg Plants – 2 (cut into 4 pieces)
  • Coconut, shredded- 1 cup
  • Fennel seeds - 1 tbsp
  • Hing - 1/4 tbsp
  • Salt- To taste
  • Oil - as needed

Preparation:-

To stir-fry eggplant:-
  • In a large sauté pan or wok, heat 1 tablespoon of the oil over high heat. 
  • Add the eggplant and stir-fry until tender, 6-8 minutes. 
  • Transfer the eggplant to a plate or bowl and keep nearby.  

To make coconut mixture:-
  •  Place the shredded coconut and fennel seeds in a blender along with the water. Blend until they look like a fine paste.
  • Transfer coconut paste into a bowl.

  • Now add curry masala powder, red chilli powder, turmeric powder, salt and little water into it and mix well. Set aside. 
To make Crab curry:-
  •  Wash and clean the crabs well. Keep it aside.   
  • In a kadai/wok, heat oil and fry cumin seeds as well hing until fragrant.
  • Add curry leaves and ginger garlic paste and fry till the raw smell of garlic goes away. 


  • Add chopped onions, chopped tomato and green chillies and saute till tomatoes turn mushy.  

  • Pour 1 cup of tamarind water and ground coconut mixture and bring it to a boil.   


  • Let this come to a boil and drop the cleaned crab pieces and boil it for 2 minutes.  




  • Drop the Egg Plants too at this time and add enough water for the crab pieces to cook well.   
  • Cover the pan with a lid and let the curry boil until you get the desired consistency.
  • Adjust salt and switch off the heat.    


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