Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

This is one of the winning recipes from the Thursday magazine dad got me when he came to Florida. I hope you enjoy it. It looks very good in the picture:)

Ingredients Nutrition

Directions

  1. First prepare the crab extract.
  2. To do so, while cleaning the crabs separate all the legs and grind them with 1 cup of water until you obtain a thick extract.
  3. Repeat the same with the sieved mixture a couple of times till you get a fine paste/juice consistency.
  4. Keep aside.
  5. Now heat oil in a deep large bottomed skillet.
  6. Add a pinch of asafoetida powder and crushed garlic.
  7. When the garlic turns brown, add the seasoning mixture.
  8. When it starts crackling, add chopped onions and saute till they turn brown.
  9. Add tomatoes and cook until softened.
  10. Toss in turmeric and red chilli powders.
  11. Stir-fry for sometime (3-5 minutes) and then add the paste.
  12. Stir-fry for 5-7 minutes.
  13. When this begins to simmer, add the crabs and pincers.
  14. Add just enough water to submerge the crabs.
  15. Once the curry starts boiling, add the crab extract.
  16. Allow it to boil well for a few minutes.
  17. Then add freshly ground coconut and allow it to boil for a few more minutes.
  18. Garnish with fresh corriander leaves.
  19. Serve hot with rice.
  20. Enjoy!

Reviews

(1)
Most Helpful

Very easy, turned out quite well, my family enjoyed it. However did not add asafetida powder. COULD NOT FIG OUT WHERE TO PURCHASE THEM. Thanks for the recipe

Chef anne nishaal charles July 03, 2006

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