Crabs make one of the tastiest meals. This curry is typically from the heart of Bengal situated on the banks of river Ganges and eastern part of India, North of the Bay of Bengal
Course
Main Course
Cuisine
East Indian
Total Time30minutes
Servings4persons
Authorindrani
Ingredients
Crabsmedium 4 to 5 cleaned
Cumin seeds1 tbsp
Coriander seeds1 tbsp
Red chilies4 to 5
Garlic4 to 5 cloves
Ginger1 inch
Onions2 sliced fine
Turmeric powder1/2 tsp
Saltas per taste
Green chilies3 to 4 split
Coriander leavesfor garnish
Oil3 to 4 tbsp(traditionally mustard oil)
Instructions
Marinate the crabs with salt and turmeric.
Shallow fry them in oil, till they turn a bright red color.
Take them off from the pan and in the same pan fry onions golden brown.
Make a paste of red chilies, cumin seeds, coriander seeds, ginger, and garlic in a grinder or with mortar and stone.
Add the paste to the fried onions in the pan.
saute for few minutes.
Add the crabs and saute. Add 1/2 cup of water and green chilies and cover cook till the mixture is semi-dry.
Garnish with coriander leaves and serve hot with steamed rice.