Simple Crab Curry Food

SIMPLE CRAB CURRY RECIPE

Steps:

• Wash the crab and rub some coarse salt into it to get it really clean. Make a few random cracks in the crab shells
• Heat the oil in a large pot. Add the minced garlic and fry for a minute
• Add the crab, 2 tbsp masala, turmeric and salt and allow it to fry for 10 minutes on low heat
• Add the onion, curry leaf and green chillies. Saute until the onion is translucent
• Remove the skin from the tomatoes and blend them. Mix it into the crab
• Add the chilli powder and chopped coriander. Allow it to simmer on low heat until the tomatoes are cooked and it reduces into a thick sauce. About 30 minutes
• Mix the tamarind into the warm water. Strain and add to the curry. Simmer for another 2-3 minutes
• Garnish with more coriander. Serve hot with rice

CRAB CURRY

Steps:

• Melt butter in skillet. Add soup and blend until melted.
• Stir in dry onions and sour cream, blend well. Add curry powder and meat.
• Heat about 5 minutes or until seafood is heated completely. Add salt and pepper, if desired.
• Serve over Saffron rice.

QUICK, EASY & TASTY CURRIED CRAB

Steps:

• Spray a pot with Pam.
• Add garlic & onions, cook over medium heat until onion is lightly browned (apprx 5 minutes).
• Pour in the stock.
• Stir in curry paste, simmer for 5 minutes.
• Add crab and heat for apprx 2minutes. Give it astir or two.
• Serve over rice.

CARIBBEAN CURRY CRAB

Steps:

• Cut the crabs in small pieces and use the lime juice for washing them. Use the ginger, minced chive, garlic, thyme to season the crabs. Pour the oil into a preheated pot.
• Make a paste by mixing the curry, salt and the pepper and add it to the hot oil. Next add the crab meat along with the coconut milk when the mixture thickens.
• Next allow the curry crabs to simmer for about 25 minute covered. When the curry crabs are done serve them with cassava dumplings.

CRAB CURRY

Steps:

• First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste.
• Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn't stick - add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little.
• Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 mins. Check the seasoning, then add the mixed crabmeat and heat through, stirring gently. Serve with rice.