Remember the Spicy Crab Parathal and Chilli Crab?. Absolutely, those two dishes cooked with chillies are a favourite, then again, there's always a different style without compromising on the spiciness. This latest recipe, as the name suggest, black pepper and green chillies for the heat and to further elevate the taste and aroma, a handful of fresh sweet basil leaves .
6 medium size flower crabs - remove shell and cut into two pieces
3 green chillies - slice into 4-5 pieces
1 tbsp lime juice
A handful Thai sweet basil leaves (or replace with coriander leaves)
1/2 cup water.
Salt for taste
1 inch ginger
1 inch fresh turmeric (can replace with turmeric powder)
1-2 tbsp black peppercorns
** Add some water and blend these ingredients for a smooth paste
When oil is heated, fry paste till aromatic and oil splits
Add crabs and stir into the paste.
Pour 1/2 cup of water (more water for more gravy), stir and simmer till crabs are cooked.
Add chillies, basil leaves, lime juice and salt .
Stir all together for a couple of minutes and dish out.
More on lifestyle at nava-k's facebook page