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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