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The ingredients needed to cook Grandma's Spicy Crab Curry:
- Get 2 kg Crab
- Use 13 Onion big sized
- Provide 25 Shallots
- Prepare 4 +1 Tomatoes big sized (medium)
- Use 1.5 tablespoons Fennel Seeds
- You need 2 tablespoons Garlic chopped
- You need 3 Green Cardamom
- Use Cloves 9
- Prepare 3 Red chillies
- Take 3 crushed Bay Leaves large
- Take 1 tablespoon Ginger Garlic paste
- Prepare 1 tablespoon Turmeric powder
- Take 2 tablespoons Red chilli powder
- Use 1 tablespoon Coriander powder
- Use 3/4 tablespoons Garam Masala powder
- Use 3 tablespoons or as preferred Black Pepper powder
- Provide 1.5 tablespoon Cumin powder
- Use 3 teaspoons or as preferred Salt
- You need 4 tablespoons Sunflower Oil
- Prepare 100 ml Sesame Oil
- Prepare as needed Water
- Take 3-4 fistful roughly chopped Curry Leaves
- Get 2 fistful roughly chopped Cilantros
Steps to make Grandma's Spicy Crab Curry:
- Take 13 big sized roughly chopped onions in a blender. - - Add required water and grind to a smooth and thick purée. Keep it aside.
- In the same blender, add 3 green cardamom and 1.5 tablespoons fennel seeds. - - Add 9 cloves. - - Add 2 tablespoons chopped garlic. - - Add 25 shallots. - - Add required water and grind into a smooth thick paste. Keep this also aside.
- Then blend 4 large tomatoes into a purée. Keep it aside for later use. - - Heat 4 tablespoons sunflower oil and 100ml sesame oil in a wide Handi. - - Drop 3 crushed bay leaves, 3 red chillies in the hot oil.
- Sauté quickly until rawness leaves. - - Then add fistful chopped curry leaves. - - Cover the Handi and cook for 5 minutes till purée shows discoloration. - - When the onion purée is cooked well, - Pour in the ground tomato purée.
- After frying the chillies, add the ground onion paste. - - Add in the shallot and fennel paste as well. - - Sauté all until rawness leaves. - - Add in a teaspoon salt in between while sautéing the onion paste. - - Add 1 tablespoon ginger garlic paste.
- Add remaining salt as preferred. - - Pour 200 ml water. Cover and cook until ingredients combine well. - - When curry has reached it's finest texture, - add in extra curry leaves. - - Add 3 tablespoons black pepper.
- Add 1 medium tomato finely chopped. - - Mix all. Cover the Handi and cook until tomato purée is well cooked, Curry turns little dark. - - When the curry boils, add 1 tablespoon turmeric powder. - - Add 1 tablespoon coriander powder. - - Add 2 tablespoons red chilli powder.
- Mix. Add 2 kg cleaned crabs. Push the crab in the curry, - - Cover and cook for 15 minutes in medium heat until crab is cooked well, turns orange in colour. - - In between add another fistful chopped curry leaves for flavor. - - After cooking the crab, add 3/4 tablespoon garam masala powder.
- Add 1.5 tablespoons cumin powder. - - Mix and allow the curry to boil until thick consistency achieved. By this time oil oozes on top. - - Add in 2 fistful chopped cilantros. Cover and Dum cook in slow for another 5 minutes. Switch off. - - Grandma’s Spicy Crab Curry is ready.Serve hot with steamed rice.This flavorful curry is - - undoubtedly delicious. Perfect for this winter season. Slurp. - - My Tip: - - Add chopped curry leaves to enrich the flavor of the curry.
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