Saturday, February 20, 2010

Spicy Crab Parathal

How else can I start with this dish except by saying that its just spectacular. Cooked with chilli powder and spices for the spicy thick gravy with tender crabs. Okay. I'm actually feeling quite tired after cooking. You know lah what it is like sweating in the kitchen and the family is waiting for the arrival of the dish. Got to do. Enjoy drooling!!

5 flower crabs - clean, cut into two, lightly crack claws and rinse thoroughly

Other Ingredients
1 tbsp plain chilli powder
1/2 tbsp fish curry powder
** Mix both with a bit of water for a thick paste
2 medium size tomatoes ( sliced thinly)
Some spices (cinnamon, star anise & cardamom)
1 1/2 tbsp onion paste (or chopped onion)
1/2 tbsp ginger paste
1 tsp garlic paste.
3-4 sprigs curry leaves
Heat oil in a big wok.
When heated, add ginger, garlic and onion paste.
Sauté. Add curry paste and spices. 
Stir and cook till aromatic and oil floats. .  
Put in tomatoes, curry leaves, crabs and salt. 
Stir and mix. 
Pour 1/4 cup of water (more if you prefer more gravy). 
Stir again and close with a lid. 
Just after 7-8 min, open lid and allow the gravy to dry up.
Off heat and dish out. 

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