Ingredients:
- Crab 500 grams (1 lbs)
- Coconut 3 tbsp; paste
- Fennel seeds 1 tsp; ground into powder
- Onion 4 cups; thinly sliced
- Tomatoes 2 cups; thinly sliced
- Chili powder 3 tsp
- Coriander powder 3 tsp
- Turmeric powder 2 pinches
- Karuvadagam 1 tsp
- Curry leaves
- Cilantro
Procedure:
- Clean the crab well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
- Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, and stir a bit
- Add onions and fry till light brown
- Add tomatoes and keep frying till the onions and tomatoes start to break down
- Add chili powder, coriander powder, turmeric powder, salt and stir
- Add the coconut paste, crab, and 2 cups water and cook covered in slow fire
- Add the shrimp 2 minutes before the end
- Once the raw coconut smell is gone and the consistency is right turn off stove and add the rest of the curry leaves and garnish with cilantro
- Fry karuvadagam is 2 tsp oil and add to the kulambu
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