"Kulyachem Tonak" or CrabCurry is a delicacy in Goan homes. Many people asked me for the recipe of authentic Goan Crab Masala, so I thought I should share this with you all
This is another of my all time favorites – Konkani Kurle (Crab) Ambat(Curry). I think of all the produce from the sea, crabs are the tastiest and I love the texture of its meat
In an earthen pot (manchatti), add crab pieces, crushed ginger, garlic, shallots, green chilli,curry leaves, turmeric powder, chilli powder, pepper powder, kudampuli ,salt and small quantities of water
Crabs are also a lean protein source. And although they do contain cholesterol, crabs are very low in saturated fat, which is more important than cholesterol for maintaining healthy blood lipids
Well this crabcurry is one of my mom's own recipe and I wanted to share it with all of you. I used blue crab, they turned into a pinkish red color after cooking
Kerala CrabCurry. Few curry leaves. Few curry leaves. 3-4 blue crabs. Clean and cut the crab into smaller pieces(usually small crabs to 2 and bigger crabs to 4). Cook for 3-4 minutes and add enough water to cover everything and let it cook for another 15-20 minutes until the tomatoes and onion is cooked and soft and thick curry is formed. Add the remaining coconut milk(add water if curry is thick) and bring to a boil add curry leaves, cinnamon and cloves and the cleaned crabs and cook for 7-8 minutes. 3-4 blue crabs
It had been almost couple of years that i had eaten / made crab at home. I had been searching for drumstick leaves from the day i had been planning to make this curry
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