Masala Crabs – Spicy Crabs cooked in Kerala Style
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 120minutes |
|
|
Ingredients
- 1kilogram crab
- 3tablespoons oil
- 1/4teaspoon mustard seed
- 1/2teaspoon fennelseede
- 2 onionslarge finely chopped
- 1tablespoon chopped gingerfinely
- 2teaspoons chopped garlicfinely
- 2 tomatolarge finely chopped
- 2 chillygreen slit into halves
- 20 curry leaves
- 1/4teaspoon turmeric
- 1.5teaspoons corianderpowder
- 1teaspoon chillipowder
- 100millilitres coconut milk
- to taste salt
Instructions
- In a pan heat oil and add mustard seeds. When the mustard seed start crackling add fennel seeds.
- when the fennel seeds get lightly roasted, add onions and stir.
- when the onions are translucent add ginger , garlic, curry leaves and green chilly and continue to fry.
- When the onions become golden brown add tomato and stir.
- when tomatoes become soft add turmeric, red chilli powder and coriander powder and continue to fry, remembering to stir.
- Once the oil starts separating from the gravy and you can see it on the edges of the vessel add a table spoon of coconut milk and stir.
- Add crabs and mix well with the gravy. Cover the pan and cook for 30 minutes or till crabs are cooked, turn the crabs every two three minutes. Crabs will be cooked when the colour starts changing and there will be aroma of fried crabs
- Take the crabs out and place them in the serving dish, add remaining coconut milk and boil the gravy and pour over the crabs.
Recipe Notes
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