Simple Curry Curry is a fish dish that is made with freshly suburbing crabs in a rich coconut and spices sauce. It is the comforting Southern Crab of Southern India Masala that brings heat and nostalgia to every bite. This dish is so delicious because the juicy crabs absorb all the flavor of the masala of coconut, pepper and freshly ground poppy. This is the dish that has a deep and bold flavor that matches beautifully with hot rice. This crab curry is perfect for Sunday lunch or a special meal in the family, it is the type of dish that really satisfies people who love traditional Indian fish recipes.
Crab curry
Recipe of simple crab curry with step by step images. This recipe has a mixture of good spice and coconut which makes the taste paradisiac. This curry is fine with steam rice or chapatis.
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Kitchen crab It has always been my desire, but I was afraid of cleaning them and cooking it. I have received many and many requests from my spectators to publish crab recipes. But in a sense I remained far from it. But one day as a surprise husband he had fresh crabs. First I was afraid of touching it. But I saw some videos on how to clean the crab on YouTube and I had the courage to cook them.
Information about Crab Curry (Nandu Kuzhambu)
If you grew up in a coastal area, this simple crab Curry is one of those dishes that reminds you of the house. The beauty of this recipe is its simplicity without complicated steps or imaginative ingredients.
This dish is very special for me because of the opening of the shells and letting the fingers do the job, while enjoying the rich and spicy sauce on a hot rice plate. It is not a meal but it is an experience. This curry crab brings comfort in every spoon.
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Because this recipe works
Basic stuff -Solo The basic ingredients of the kitchen make the final result that has a flavor like something from a festival coavessa cooked at home.
Because I love this recipe: THE crab Curry makes the house smell like the coastal atmosphere. It collects everyone around the table with disordered hands and happy faces. Looking at someone to break the crab shells with your fingers, drinking the curry’s soaked pieces makes me feel nostalgic in the best way. When it craves something different from fish or shrimp, this recipe never disappoints.
Worthy food – The crab takes some work to eat, but the flavor that is obtained through curry makes it so satisfying.
Family feeling – It is a mix of family comfort with a small coastal football. Which makes you want to go back for another portion.
Ingredients
Crab – The fresh crab brings a natural sweetness and a juicy consistency that makes the flavor of curry so good.
Onion – The onions give a nice base and a sweet sweetness that balances spices.
Tomatoes – They add a slight flavor and body to the curry, which create a rich and often sauce.
Ginger garlic paste – This adds depth and heat to the curry.
Green Chillies – adds a delicate heat without overwhelming the other flavors.
Turmeric dust – A small quantity brings color and a mild earthenware flavor. Also good for cleaning seafood.
Chilli dust – which gives curry its warmth and an intense red color. He adds that spicy punch that we all love.
Coriander powder – The Masala binds and gives curry aroma.
Garam Masala powder – A final touch of Garam Masala gives warmth and an adorable aroma.
Coconut – The minced coconut paste adds thickness and consistency to the curry.
Hack
- Crappa the claws before cooking, which helps the Masala to penetrate and you will not have to fight while you eat.
- Blend the smooth Masala. A smooth paste makes the cloak of the sauce better the crab and gives a rich consistency.
- Use small crabs that cook faster and will absorb the flavors beautifully. And they are easier to manage.
- Use a large Kadai, not a deep pan. The crabs need space to cook well and absorb the Masala. A shallow and wide pan does the job better.
- Just before turning off the flame, sprinkle some crushed pepper for a warm and terrose finish. Raise the entire dish.
Curry crab (Passo Passo Pictures)
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| Take all your ingredients |
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| Clean your crab |
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| Take onions, tomatoes and chillies in a blender |
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| Purer |
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| Heat the oil in a |
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| Add the puree mix |
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| Mix well |
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| Add a ginger garlic paste |
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| Cook until the oil separates from it |
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| Add the spices |
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| salt |
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| brown for 30 seconds |
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| Add the clean crab |
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| Launches well in the Masala .. |
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| Now take coconut in a blender |
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| Add the poppy seeds |
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| Fennel seeds |
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| whole pepper grains |
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| Pural for a smooth mix |
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| Pour it on the curry |
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| Add a little water to the mixer and pour it on the crab |
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| Mix well |
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| Cover and cook over low heat |
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| Until the crab is cooked |
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| Serve with a little rice .. |
Suggestions for experts
- The crabs release a little salty sea flavor during cooking, then always check the salt and spices once the curry starts cook over low heat.
- Use fresh, not frozen coconut. The newly grated coconut gives a better taste and a richer consistency in the sauce.
- The crabs cook better when the heat remains trapped inside. So cook always covered. Keeps them juicy and soft.
- Don’t cook the crab too much. It makes the rubber meat. Once it becomes bright orange and has a sweet smell, it is ready.
Variations
Masala crab recipe: A dry and spicy dish in which the crabs are covered in thick onion Masala. Full of bold flavors, perfect with chapati or rice.
Sincecoriano chilli pepper crab: Coated crabs in a sweet, spicy and spicy sauce of tomato-chili. It has a better flavor with soft sandwiches to absorb the rich sauce.
Faq
1. Can I use the frozen crab?
Yes, you can! Make sure to defrost it correctly and rinse well before cooking. The fresh crab gives a better taste, but Frozen also works when you are in a hurry.
2. How do I know if the crab is cooked?
Once the shell becomes bright orange and the meat feels solid, it is done. Don’t cook it too much or will become rubbery.
3. Can I skip the poppy seeds in coconut paste?
If you don’t have poppy seeds, it’s okay. You can add some anacardi or a little extra coconut by thickness.
4. Is this curry very spicy?
It has an average level of heat. You can reduce chilli dust or sauté the green chillies if you are cooking for children or want it.
5. What is the best side for crab curry?
Hot steam rice is the best! You can also try it with idiyappam or dosa for a change.
6. How long can I keep leftovers?
It remains well in the refrigerator for a maximum of 2 days. Heat gently before serving. The flavor actually improves the next day!
7. Can I add vegetables to this curry?
Usually, crab curry is made without vegetables, but some pieces of raw mango or wand can add extra flavor if you wish.
Other fish recipes
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Porze: 4 portions
Calories: 185Kcal
Video
Nutrition
Service: 1service | Calories: 185Kcal | Carbohydrates: 12G | Protein: 3G | Fat: 16G | Saturated fat: 12G | Polynsaturo fat: 1G | Monolysatuine fat: 1G | Cholesterol: 0.3mg | Sodium: 36mg | Potassium: 391mg | Fiber: 5G | Sugar: 5G | Vitamin A: 1073Iu | Vitamin C: 16mg | Soccer: 76mg | Iron: 1mg
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