Saturday, February 20, 2010

Crab Curry - My Indian Malaysian Style


When crab claws and legs had made their way into Indian Crab Soup (Rasam), what must follow through? For crab body? Of course, Crab Curry, Nandu Curry, Nandu Kulumbu or Nandu Peratal. In my house, crab soup and crab curry must be side by side. Meaning? Both in tandem. Alongside each other for our meal. Crab curry after pouring crab soup on rice? Walla! This my Indian Malaysian Style Crab Curry? Including claws and legs. Imagine biting into claws and legs soaking in a spicy thick flavorful curry? Pretty much a crab curry which will shoot you right up to the stars Mutton Parathal).  

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

Other Ingredients
1 tbsp plain chilli powder (or as needed)
1/2 tbsp fish curry powder (or as needed)
** Mix both with a bit of water for a thick paste
2 medium size tomatoes ( slice thinly)
Some spices (cinnamon, star anise & cardamom)
1 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 paste, garlic paste and onion paste.
Sauté. Add curry paste and spices. 
Stir and cook till aromatic and oil floats. .  
Put in tomatoes, curry leaves, crab 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 the heat and dish out. 



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