Grandma's Spicy Crab Curry.
You can have Grandma's Spicy Crab Curry using 23 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Grandma's Spicy Crab Curry
- You need 2 kg of Crab.
- You need 13 of Onion big sized.
- You need 25 of Shallots.
- It's 4 +1 of Tomatoes big sized (medium).
- It's 1.5 tablespoons of Fennel Seeds.
- It's 2 tablespoons of Garlic chopped.
- You need 3 of Green Cardamom.
- It's Cloves of 9.
- It's 3 of Red chillies.
- Prepare 3 crushed of Bay Leaves large.
- Prepare 1 tablespoon of Ginger Garlic paste.
- Prepare 1 tablespoon of Turmeric powder.
- It's 2 tablespoons of Red chilli powder.
- It's 1 tablespoon of Coriander powder.
- It's 3/4 tablespoons of Garam Masala powder.
- You need 3 tablespoons or as preferred of Black Pepper powder.
- Prepare 1.5 tablespoon of Cumin powder.
- You need 3 teaspoons or as preferred of Salt.
- You need 4 tablespoons of Sunflower Oil.
- Prepare 100 ml of Sesame Oil.
- Prepare as needed of Water.
- Prepare 3-4 fistful roughly chopped of Curry Leaves.
- You need 2 fistful roughly chopped of Cilantros.
Grandma's Spicy Crab Curry instructions
- Take 13 big sized roughly chopped onions in a blender. Add required water and grind to a smooth and thick purée. Keep it aside..
- In the same blender, add 3 green cardamom and 1.5 tablespoons fennel seeds. Add 9 cloves. Add 2 tablespoons chopped garlic. Add 25 shallots. Add required water and grind into a smooth thick paste. Keep this also aside..
- Then blend 4 large tomatoes into a purée. Keep it aside for later use. Heat 4 tablespoons sunflower oil and 100ml sesame oil in a wide Handi. Drop 3 crushed bay leaves, 3 red chillies in the hot oil..
- Sauté quickly until rawness leaves. Then add fistful chopped curry leaves. Cover the Handi and cook for 5 minutes till purée shows discoloration. When the onion purée is cooked well, Pour in the ground tomato purée..
- After frying the chillies, add the ground onion paste. Add in the shallot and fennel paste as well. Sauté all until rawness leaves. Add in a teaspoon salt in between while sautéing the onion paste. Add 1 tablespoon ginger garlic paste..
- Add remaining salt as preferred. Pour 200 ml water. Cover and cook until ingredients combine well. When curry has reached it's finest texture, add in extra curry leaves. Add 3 tablespoons black pepper..
- Add 1 medium tomato finely chopped. Mix all. Cover the Handi and cook until tomato purée is well cooked, Curry turns little dark. When the curry boils, add 1 tablespoon turmeric powder. Add 1 tablespoon coriander powder. Add 2 tablespoons red chilli powder..
- Mix. Add 2 kg cleaned crabs. Push the crab in the curry, Cover and cook for 15 minutes in medium heat until crab is cooked well, turns orange in colour. In between add another fistful chopped curry leaves for flavor. After cooking the crab, add 3/4 tablespoon garam masala powder..
- Add 1.5 tablespoons cumin powder. Mix and allow the curry to boil until thick consistency achieved. By this time oil oozes on top. Add in 2 fistful chopped cilantros. Cover and Dum cook in slow for another 5 minutes. Switch off. Grandma’s Spicy Crab Curry is ready.Serve hot with steamed rice.This flavorful curry is undoubtedly delicious. Perfect for this winter season. Slurp. My Tip: Add chopped curry leaves to enrich the flavor of the curry..
