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21 November 2013,15:34 by
J.Sujatha

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CRAB MASALA

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Grind all the ingredients for the green masala into a fine paste, adding about 1 tablespoon water.
  • For the coconut masala, heat the oil in a pan. Add the coriander seeds, peppercorns, cloves and cinnamon and saute for 2 minutes. Stir in the sliced onions and continue to saute until the onions turn translucent.
  • Add the coconut and continue to saute on a very low heat until the coconut turns brown, taking care that it does not burn. Cool the mixture and grind to a very fine paste, adding 100ml water.
  • For the crabs, heat the oil in a kadai. Add the bay leaves, peppercorns and cloves and saute for 2 minutes. Stir in the green masala and saute until fragrant.
  • Add the chopped onions, saute until they turn golden brown, then stir in the turmeric and chilli powder. Saute for a further 2 minutes.
  • Add the prepared crabs to the pan, mixing in 200 ml water and the salt. Bring to the boil, then lower the heat and cook the crabs for 8-10 minutes.
  • Stir in the coconut masala and 100 ml water and bring to the boil, then immediately remove the pan from the heat and allow to stand, covered, for about 5 minutes. The flavours will gently seep into the crab.

INGREDIENTS

  • 2 teaspoons IDHAYAM sesame oil
  • 2 bay leaves
  • 3-4 black peppercorns
  • 2 cloves
  • 2 green cardamom pods
  • 4-5 medium-size onions, finely chopped
  • ½ teaspoon ground turmeric
  • ½ teaspoon red chilli powder
  • 6 medium crabs

For the green masala

  • 3 tablespoons chopped fresh coriander leaves
  • 4-5 green chillies
  • 5 cm piece root ginger, roughly chopped
  • 10-12 garlic cloves, grated
  • 2 cloves
  • 6 black peppercorns
  • 1 cm stick cinnamon

For coconut masala

  • 2 teaspoons IDHAYAM sesame oil
  • 1 tablespoon coriander seeds
  • 2 black peppercorns
  • 2 cloves
  • 1 cm stick cinnamon
  • 3 medium-size onions, sliced
  • 2 tablespoons grated fresh coconut

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