Indian Crab Curry Food
KERALA BOATMAN'S CRAB CURRY
Steps:
- Pick over crab meat to remove any bits of shell and cartilage. Chop onion and mince garlic. Peel gingerroot and mince. Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds.
- In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop. Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes. Stir in other spices until combined well. Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.
- While crab mixture is cooking, chop cilantro. Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.
- Spoon curry over rice and garnish with scallion greens.
INDIAN CRAB CURRY
Steps:
- Mash the tamarind with your fingers to mix it well into the water.
- Grind the mixture well to make a smooth paste (also called masala ).
- Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.
Nutrition Facts : Calories 612 kcal, Carbohydrate 47 g, Cholesterol 258 mg, Fiber 9 g, Protein 54 g, SaturatedFat 10 g, Sodium 1578 mg, Sugar 20 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
INDIAN CRAB CURRY
This Indian Crab curry goes well with steamed rice, Bread or Chapatis. Also this curry has blend of good spice and coconut.
Provided by [email protected]
Categories Coastal food, meals,
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Firstly dice the crab and wash it properly.
- Take a tawa or pan add little oil. Once hot add fennel seed and cumin seed-. When they crackle.
- Add 2 sliced onion. Keep one onion aside for Tadka.
- Now put Garlic cloves, desiccated coconut, 3 tbsp Coriander Leaves, Ginger and green chilies. Saute until onion all mixture becomes dark brown. Combine this fried mixture in the grinder. This mixture is of fried onion, ginger-garlic, cumin seed, coriander leaves, green chilies and desiccated coconut. Grind until it forms a smooth paste. Add little water if required.
- Take little oil. Add now fresh grated coconut to it.
- Saute until they are brown.
- Grind to form a smooth paste. Add water if required.
- Get a wok or vessel add 3 tbsp Oil. Add the remaining chopped onion. Saute for 2 mins on low flame.
- Add tomatoes and saute for a minute.
- Mix all spices except salt. Stir for sometime.
- Let the mixture become brown. Roughly after 5 to 6 mins.
- Add the fresh coconut spice paste to the curry. Its time to add crabs to it.
- Combine well. Now add the desiccated coconut paste to the gravy.
- Check the consistency add water as required. Stir well cover with a lid for 5 mins. Stir again. Once the curry starts bubbling add salt as per taste.
- After 3 to 4 mins taste the curry. See if more salt or spice required. Switch off the gas. Your Crab Curry is ready now.
- Before Serving garnish with coriander leaves. Serve This Crab curry with Pav, Bread Or Rotis. This crab curry goes well with steamed rice.
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Heat 2 tablespoons of olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and …
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- Heat 2 tablespoons of olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli.
- Fry on a medium heat for 4 to 5 minutes until lightly golden, then add the turmeric, a splash of olive oil and the brown crabmeat.
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CURRY - WIKIPEDIA
The food offered is Indian food cooked to British taste, but with increasing demand for authentic Indian styles. As of 2015, curry houses accounted for a …
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Main ingredients Meat or vegetables, oil, spicesRegion or state WorldwidePlace of origin Indian subcontinent
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- When the onion is light brown and fragrant then add your tomatoes and the spices that you have in your bowl
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- Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, cumin and fenugreek.
- Saute the chopped onion, the ginger, and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and cook for another 2 minutes, stirring occasionally.
- Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.
- Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer.
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From saffronnspice.com
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- Grind peppercorns, cumin seeds, fennel seeds, garlic, ginger, coconut, chili powder and coriander powder with a little water.
- Heat the oil in a large deep pot. When hot add fenugreek seeds and curry leaves and wait for 20 seconds.
HOW TO MAKE CRAB CURRY: 7 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
82% (38)Published 2008-10-24Category Crab
- How to dry roast the spices:Simply heat a heavy bottom non-stick pan and put the spice in it (without any oil). Reduce the heat to the minimum. Continuously stir with a wooden spoon, in order to maximize even roasting.
- Clean the crabs and put them in a saucepan with water (a little more than is required to cover them up). Add 1 Tsp of salt. Bring it to a boil and cook the crabs for 7-10 minutes.
- Meanwhile, take 4 dry red chilies, break them and remove as many seeds as you can and discard the seeds (we need the chilies to give a good color to the gravy yet not making it too hot).
- Dry roast the other ingredients. Blend the onions, ginger-garlic, soaked chilies and poppy seeds, coriander seeds, cumin seeds, fenugreek seeds, pepper corns and curry leaves, to a smooth paste.
- In a pan heat the oil, add the fennel seeds and sauté for 10 seconds and add this paste. Cook on a low to medium heat until dry and light brown. Add the turmeric powder.
- Bring it to a boil. Reduce the heat and add the coconut milk. Stir continuously, till the milk is blended well with the gravy. Add the tamarind paste. Sneak a taste and make adjustments if any.
AUTHENTIC INDIAN CURRY RECIPES COLLECTION - THE SPRUCE EATS
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- Basic Chicken Curry. This is the most basic chicken curry recipe and it's also one of the tastiest. Serve chicken curry with hot chapatis (Indian flatbread) or plain boiled rice.
- Maharashtrian Chicken Curry. Maharashtrian chicken curry is made with coconut milk, a staple of Maharashtrian cooking. Maharashtra is located in the western region of India.
- Kofta Curry (Meatballs) The kofta curry (meatballs) in this dish can be made with beef, lamb, or chicken, garlic paste, and garam masala. They make a great meal when served with jeera rice and kachumber (cucumber) salad.
- Fish Kofta Curry. Fish kofta curry is fish balls in a thick gravy that can be served as a lunch or dinner main course. Serve it with a green salad or vegetarian side dish.
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- Chicken Vindaloo Curry. Despite its reputation for being a hot and spicy dish, this chicken vindaloo curry is a sweet and warmly spiced dish. The number of spices used in this recipe might seem offputting, but they each have an important role in creating this curry paste.
- Goan Fish Curry. Along with rice, fish curries are staple foods of Goa, the smallest state in India. Goan curries are usually tangy and spicy. Tuna tastes especially good in Goan fish curry but you also can use any fish that has a firm white flesh.
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- South Indian Fish Curry. South Indian fish curry, also called meen kulambu, has a pleasant tanginess that will make you want more and more after each bite.
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Let’s learn how to make Indian style crab curry with step by step pictures. Crab Curry is a delicious, spicy and flavorful curry with good blend of spices. The spices makes the curry spicy and mouthwatering. This crab curry is prepared without using coconut. It is an aromatic and flavorful curry. If you love carb and like spicy food you can ...
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Add the chillie powder, coriander powder, turmeric powder, all spice powder / garam masala power, salt and a little water and fry till the mixture separates from the oil. Now add the crabs and mix well. Add a little water. Cover and cook on low heat for about 10 minutes till the gravy thickens a bit. Serve with steamed rice or bread.
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Crab Curry. This Indian crab curry has blend of good spice and coconut. All this makes this curry special and mouth watering. Once you have this I bet you will make it always. The crab curry taste will linger on your taste-buds always. Murgh Makhani. Here's the recipe of one of it's most prized dishes. Boneless chunks of chicken lathered with a rich, buttery gravy of …
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