Chettinad crab curry

Ingredients

  • 1 x 750g/1lb 10oz cooked brown crab
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 25g/1oz fresh or frozen coconut flesh, blended in a food processor or grated
  • 2 tbsp vegetable oil
  • 1 tsp fennel seeds
  • 1 tsp fenugreek seeds
  • + 12 more ingredients
    • 10 garlic cloves, finely chopped
    • 3 shallots, thinly sliced
    • 1 onion, thinly sliced
    • 10–14 fresh curry leaves
    • 2 tsp Kashmiri chilli powder
    • 1 tsp ground turmeric
    • 4-5 tomatoes, finely chopped
    • 2 tbsp chopped dried kokum (available from specialist Indian stores)
    • 1 tsp tamarind liquid
    • 1 tbsp ground coriander
    • 1 tsp jaggery or soft brown sugar
    • 1 tsp salt

1. For the crab, break off the tail flaps and discard. Break off the claws, then take a large-bladed knife and cut them in half at the joint; crack the shells of each piece with a hammer or the back of a knife. Chop the body section in half, then gently tug on the legs to pull the body pieces awa...

View full recipe at SpringPad

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