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8 medium crabs
8 tbsps. Grated coconut
10 kashmiri chillie
2 tbsps. Coriander seeds
2 tbsps. Oil
2 onions (sliced)
½ tsp. Ginger-garlic paste
¼ tsp. Tumeric powder
¼ cup tamarind juice
2 green chillies (chopped)
Clean the crabs. Roast the coconut lightly and clear the pan.
Roast the chillies and them the spices. Grind the roasted ingredients to a fine paste using a little water.
Heat oil, brown the onion, stir in ginger-garlic paste and tumeric powder.
Fry for a few seconds, add the crabs, mix well and sprinkle tamarind juice.
Add half a cup of water, cover the pan and after 10 minutes stir in the roasted spice paster, salt and green chillies.
Cook till preparation is thick.
Posted By: L. Sequira, Cansaulim.
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