Started collecting recipes from age 10! .....And Now...To share them, I "quote" .............. Some traditional and quaint recipes on Kerala / Anglo- Indian Cuisine.
Somethings from Portugal, and yet others Malabari, with distinct Arabic leanings. Yes, also authentic South-Indian stuff collected studiously from some very interesting people.
Look forward to contributions of similar genre and comments or reactions.
Wednesday, 19 December 2012
Crab/Njandu masala (Seafood)
For sea food lovers, crab is an all time favourite. Generally made dry, but there are places where crabs are always made into gravy dishes.
A point to note when preparing crabs for cooking- wash them well, scrub with a small brush, if possible, before opening the shell.
Trim claws, cut off gills (dead man's fingers).
DO NOT wash after opening the shell.
Crab: 500 g
Onion: 2 sliced
Tomato: 2 chopped fine
Ginger-garlic paste: 2 tsp
Pepper powder: 1 tsp
Red chilli powder: 1 tsp
Turmeric powder: 1/4tsp
Cinnamon: 1” stick
Coconut oil: 2 tbsp
Salt to taste
Cook crab with salt, turmeric powder, half a cup of water & one
tablespoon of coconut oil.
Heat the remaining oil in a frying pan, fry onions well.