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3 to 4 tablespoon oil
Ginger and garlic (1 teaspoon each)
1 Fresh large coconut
½ tsp Cumin seeds (jeera)
½ tsp mustard seeds, (sarso)
¼ tsp fenugreek seeds (methi)
½ teaspoon chili powder
1 teaspoon coriander powder
Turmeric ¼ tsp
Salt to taste
Coriander leaves for garnish
One large coconut grated, add 1/3 cup of water to the grated coconut. Squeeze all the milk. (do it twice). Strain all the liquid in a bowl and keep aside.
Heat oil in the pot. Add cumin, mustard and fenugreek seeds. Once those seeds start to pop up add curry leaves, onions, green chilies and sauté them for 2 minutes or until onions turn golden brown.
Add garlic and ginger paste and fry for 1 minute.
Add tomatoes and cook for 2 minutes. Add turmeric powder, coriander powder, chili powder and cook on low flame. Keep stirring it.
Add crabs to the pot and stir thoroughly. Make the flame low, and cover the pot. Add salt to taste.
Once the crabs start to change the color to orange. Then add ½ cup water and simmer on medium heat for 5 minutes. Then reduce the flame and add coconut milk and cook for 7 minutes.
Once all the crabs changed color it means its cook. Add coriander leaves to garnish the crabs.
My favorites yummm….i loved it.