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.
Add ginger-garlic paste, cinnamon, pepper powder, chilli powder, & chopped tomatoes.
Sauté well till oil clears out.
Add crab & fry till gravy dries.
Serve with rice. 




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