SPICY CRAB GRAVY RECIPE ;
REQUIRED THINGS ;
- Crab - 1 kg
- Onion – 3 (chopped)
- Tomatoes – 4 (chopped)
- Ginger garlic paste – 2 tbsp
- Chilli – 4
- Turmeric powder – 1/2 tsp
- Garam masala - 1/2 tsp
- Pepper - 2 tbsp
- Cumin - 1 tbsp
- Coriander - 2 tbsp
- Anise - 1/2 tsp
- Grated coconut - 4 tbsp
- Cashew – 4
- Green chillies – 3-4
- Salt – as needed
- Curry leaves – a little
- Coriander - a little
- Oil – required quantity
RECIPE ;
First, wash the crab cleanly and filter the water completely, then put it in a vessel, pour water to the extent that the crab is submerged, add turmeric powder and put it on the stove, when the water starts boiling well, remove the vessel and drain the water. (This way the crab won't get too rancid and the crab will be tender when eaten.). Then put a pan in the oven, add pepper, cumin, aniseed and coriander and roast it lightly, put it in a mixer and grind it well, add coconut, cashew, green chillies and coriander. Then put a wide pan in the oven, pour oil in it and when it gets dry, season it with chilies, curry leaves, add onions and saute well, then add ginger garlic paste, tomatoes, garam masala, tomatoes, salt and stir and keep covered on medium flame for 3 minutes. Then add the crab to it, fry it, cover it and boil it for 10 minutes. Next add the ground masala and stir it, check the saltiness and let it boil for 15 minutes until the green smell goes away, then the Chettinad Spicy Crab Gravy is ready.
CRAB RASAM RECIPE ;
REQUIRED THINGS ;
- Crab - one kg
- Tomatoes - 3
- Curry leaves – a little
- Turmeric powder - quarter teaspoon
- Mustard - one teaspoon
- Grams - 2 tbsp
- Asparagus powder - quarter teaspoon
- Anise - quarter teaspoon
- Ghee - 2 tbsp
- Sour solution - quarter cup
- Water - 4 cups
- Coriander – a little
- Salt – as needed
- Crab flavor powder
- Pepper - a teaspoon
- Cumin - one teaspoon
- Anise - one teaspoon
- Dry chillies – 3
- Tanya - 3 tbsp
- Garlic - 4 cloves
- Chives – 2
- Curry leaves – a little
- Recipe
- Crab flavor powder
RECIPE ;
Heat a pan in the oven and roast pepper, cumin, aniseed, dry chillies and taniya separately till fragrant, cool and grind them in a mixer. Finally add garlic, onion and curry leaves together and grind it coarsely and the powder is ready to make crab rasam. Grind the tomatoes. Finely chop the coriander. Boil the cleaned crab in a pan with salt, turmeric powder and 4 cups of water. Put another heavy pan on the stove and pour ghee and when hot add mustard seeds, urad dal, aniseed, fenugreek powder and curry leaves. Next add the prepared rasappodi to it and saute for a minute. Next add the grated tomato paste and saute until the oil separates. Then pour the fermentation solution and let it boil. Next add boiled crab and its water and mix. Check for salt, alkali, sourness and reduce the flame. When the rasam starts to foam, sprinkle coriander leaves. Serve hot as soup or with rice.
Note: If it is a local crab, clean it, grind it in a ram or ammi and dissolve it in water, and filter it and keep it.
Crab rasam can also be added in this method.
Uses: Relieves cold, cough, headache. While eating the rasam, it is delicious to taste the crab soaked in it.
CRAB SOUP RECIPE ;
REQUIRED THINGS ;
- Crab - 2
- Tomato - 1
- Big onion - 1
- Ginger - small piece
- Pepper - half a spoon
- Cumin - quarter spoon
- Oil - 3 tbsp
- Garlic - 4 cloves
- Green Chillies – 2
- Bark – required quantity
- Biryani leaves – as required
- Coriander leaves – as required
- Salt – as needed
RECIPE ;
First clean the crab. Tap the crab to expose the meaty side. Add ginger and garlic. Pour the required amount of oil in a pan and fry the bark, biryani leaves, onion, green chillies, tomatoes, ginger and garlic. Once the rice is fried well, pour enough water or water to wash the rice. When the water boils, add crab, turmeric powder and salt. When the crab is cooked well, add pepper and cumin powder. Drain and sprinkle with coriander leaves so that the crab is under the shell. Here is the delicious crab soup ready.
CRAB SPICE ROAST RECIPE ;
REQUIRED THINGS ;
- Crab ~ 4
- Salt ~ as required
- Pepper powder ~ 1 tbsp
- Curry leaves, Coriander leaves~ little
- to grind
- Anise ~ 1/2 tbsp
- Chili drying ~ 6
- Cumin 1/2 tbsp
- Pepper 1/4 tsp
- Coriander ~ 1 tbsp
- Poppy seeds ~1/4 tbsp
- Cashews ~5
- Grate 1/2 cup of coconut
- to season
- Chives ~10
- Ginger garlic paste~1 tbsp
- Oil ~ required quantity
- Chili ~1
- Tomato ~ 1
- Cardamom Bark Cloves ~ 1 each for fragrance
RECIPE ;
Fry the fried and grind until golden brown and grind into ink . Clean the crabs well and break them as needed. Take a heavy bottomed pan and pour oil in it and add the cloves and cardamom and fry them and add the chopped onion. Once the onions are lightly fried, add ginger and garlic paste and fry well until the green smell goes away. Add the chopped chili tomatoes to it and after frying add the crabs to it. Then add the ground masala and mix everything well. Add enough water to cook the crab and add required amount of salt and cover the pan and boil the crab well. Then check if the crab is cooked well. Boil well and the water in it will come out..Saute well till the water in the gravy boils. When it forms a thick gravy add pepper and saute well. Then sprinkle coriander leaves and curry leaves and serve. Spicy Crab Masala Roast is ready.
CRABBY BROTH RECIPE ;
REQUIRED THINGS ;
- Big Crab - 2
- Grated coconut - 5 tbsp
- Pepper - three-quarter teaspoon
- Anise - three quarter teaspoon
- Cumin - one teaspoon
- Turmeric powder – one teaspoon
- Chilli powder - one teaspoon
- Taniyad powder - one teaspoon
- Fenugreek - half teaspoon
- Onions – 10
- Big onion - one
- Tomatoes - 2
- Garlic - 10
- Lemon juice
- Tamarind - the size of a gooseberry
- Curry leaves Coriander leaves
- Olive oil, salt
RECIPE ;
First wash and clean the crabs and separate the body part that breaks the legs. Also add turmeric powder, lemon juice and salt and soak for about half an hour. Then, soak the tamarind in water and prepare the solution. Next, add cumin seeds, aniseed, pepper and coconut flakes and grind them in a mixer jar. Put the pan in the oven and heat ghee and add fenugreek seeds, aniseed, cumin seeds, spring onion and garlic and saute well. Then add finely chopped onion, curry leaves and tomatoes and saute well. Also add turmeric powder, chilli powder, coriander powder and salt and saute until the green smell goes away. Continue to grind and add masala and saute well. Then, add the crab, tamarind solution and mix well and boil well. Bake.. Kamagamakum crab gravy is ready.
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