Super Crab Fry

Name: Super Crab Fry
Yield: 3 servings
Cuisine: British
Ingredients: 1 kg Crab; 100 gm Shallots; 4 Tomatoes; 2 Tsp Red chilli powder; As needed Salt; 1/2 Tsp Turmeric powder; Roast and Grind:; 20 Garlic cloves; 4 Tsp Black pepper; To Temper:; 1/4 cup Gingelly oil; 1 Tsp Fennel seeds; 1 String Curry leaves; leaves To garnish Coriander

Prasel @cook_prasel

Super hot, juicy crab fry. Authentic Tamil Nadu Recipe. #mycookbook

Prasel @cook_prasel

Super hot, juicy crab fry. Authentic Tamil Nadu Recipe. #mycookbook

Saved

Ingredients

3 servings

1 kgCrab
100 gmShallots
4Tomatoes
2 TspRed chilli powder
As neededSalt
1/2 TspTurmeric powder
Roast and Grind:
20Garlic cloves
4 TspBlack pepper
To Temper:
1/4 cupGingelly oil
1 TspFennel seeds
1String Curry leaves
leavesTo garnish Coriander

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Steps

1

Chop finely shallots, tomatoes, coriander leaves and keep aside.
Heat 1 tsp of oil in kadai add 20 garlic and black pepper. Saute nicely and let it cool. Grind this to smooth paste and keep aside.
2

Clean the Crab nicely and keep aside.
Heat remaining oil in wide kadai temper with fennel seeds and curry leaves. Once done add chopped onion and saute until onion turns light golden.
3

Now add chopped tomatoes and saute until tomato mash nicely. Ass grounded masala, chilli powder, turmeric powder and enough salt. Saute until raw smell goes off from the masala. You can adjust the spicy level according to your taste buds.
4

Now add cleaned crab to this. Just add 1/4 cup of water and boil until crab cooked nicely. Crab release more water while cooking it. If water is not enough you can add little more but be careful while adding. Sometimes it turns the masala into runny. Masala should get thick. Once this consistency achieved switch off the flame and garnish with coriander leaves.
5

Serve hot with rice. Yummy tummy... #mycookbook