An exciting crab dish ready in few minutes.
Ingredients:
4-5 blue crabs, cleaned, halved, add salt and keep aside
2-3 cloves garlic, chopped finely
1/2 inch ginger, chopped finely
1-2 green chillies, finely chopped
2 dried kashmiri chillies
2 small red onions, chopped finely
2 vine tomatoes, chopped finely
1/2 tsp whole cumin
1/4 tsp turmeric powder
1/4 tsp coriander powder
1 tbsp piri- piri sauce ( can be omitted if you do not have it or use Goan Recheado masala for Goan flavour)
2 tbsp tomato ketchup
2-3 dried kokum seeds
1 tsp paprika powder
freshly chopped coriander
Salt & Pepper for seasoning
Method:
1. In a deep thick bottomed pan, heat oil, add the cumin seeds, once they start to splutter, add the chopped ginger, garlic,green chillies and dried red chillies.
2. Add the onions, once they start to soften add the tomatoes. Cook until the oil separates and turns nearly into a paste. Add in the coriander, turmeric powder and kokum seeds. Cook for few minutes.
3. Stir in the piri-piri sauce and tomato ketchup. Add the crabs and stir till well coated.
4. Add little water if required. Sprinkle the paprika powder and check for seasoning. Cover and cook on low heat until crabs are done.
5. Sprinkle freshly chopped coriander and serve hot.
Ingredients:
4-5 blue crabs, cleaned, halved, add salt and keep aside
2-3 cloves garlic, chopped finely
1/2 inch ginger, chopped finely
1-2 green chillies, finely chopped
2 dried kashmiri chillies
2 small red onions, chopped finely
2 vine tomatoes, chopped finely
1/2 tsp whole cumin
1/4 tsp turmeric powder
1/4 tsp coriander powder
1 tbsp piri- piri sauce ( can be omitted if you do not have it or use Goan Recheado masala for Goan flavour)
2 tbsp tomato ketchup
2-3 dried kokum seeds
1 tsp paprika powder
freshly chopped coriander
Salt & Pepper for seasoning
Method:
1. In a deep thick bottomed pan, heat oil, add the cumin seeds, once they start to splutter, add the chopped ginger, garlic,green chillies and dried red chillies.
2. Add the onions, once they start to soften add the tomatoes. Cook until the oil separates and turns nearly into a paste. Add in the coriander, turmeric powder and kokum seeds. Cook for few minutes.
3. Stir in the piri-piri sauce and tomato ketchup. Add the crabs and stir till well coated.
4. Add little water if required. Sprinkle the paprika powder and check for seasoning. Cover and cook on low heat until crabs are done.
5. Sprinkle freshly chopped coriander and serve hot.
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