Tag-Archive for » Seafood «

Crab Fry

Ingredients:

  • Crab 500 grams (1 lb)
  • Chili powder 3 tsp
  • Turmeric powder 3 pinch
  • Gingely oil 2 tsp
  • Curry leaves chopped finely

Procedure:

  1. Prep:
    • Clean the crab and cut into pieces and add salt, chili powder, turmeric powder, curry leaves, gingely oil and mix well and marinate for 30 minutes to 1 hour
  2. Put oil in the pan and fry the crab pieces in slow fire

Note: Make sire the oil is not hot or else the crab will be burnt on the outside and raw on the inside

Crab Kulambu

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:

  1. 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
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste, crab, and 2 cups water and cook covered in slow fire
  7. Add the shrimp 2 minutes before the end
  8. 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
  9. Fry karuvadagam is 2 tsp oil and add to the kulambu

Shrimp Kulambu

Ingredients:

  • Shrimp 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:

  1. Clean the shrimp well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste and 2 cups water and cook covered in slow fire
  7. Add the shrimp 2 minutes before the end
  8. 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
  9. Fry karuvadagam is 2 tsp oil and add to the kulambu

Note: Do not cook shrimp for more then 3 minutes otherwise it will get hard

Crab Gravy

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
  • Ginger 1 inch
  • Garlic 4 cloves
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Curry leaves
  • Cilantro

Procedure:

  1. 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
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, ginger garlic paste, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste, crab, and 2 cups water and cook covered in slow fire
  7. Once the gravy thickens then turn off stove and add the rest of the curry leaves and garnish with cilantro

Shrimp Gravy

Ingredients:

  • Shrimp 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
  • Ginger 1 inch
  • Garlic 4 cloves
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Curry leaves
  • Cilantro

Procedure:

  1. Clean the shrimp well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, ginger garlic paste, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste and 2 cups water and cook covered in slow fire
  7. Add the shrimp 2 minutes before the end
  8. Once the gravy thickens then turn off stove and add the rest of the curry leaves and garnish with cilantro

Note: Do not cook shrimp for more then 3 minutes otherwise it will get hard