Recipe for Anda curry ( Egg masala Curry) By jeff

Recipe for Anda curry ( Egg masala Curry) By jeff

This recipe is a “egg curry with Indian spices” or also called as "egg masala curry" and can be made  a bit dry  by adding less coconut milk or water  while cooking  or then can be made into a gravy curry with more coconut + water + tomato puree.

If you make the gravy method  you can just have it with rice  and if you can make it the dry method you can have it with bread or some nice nan or chappatis or even appams ( south indian rice bread). It is also called “egg masala curry”

My Egg masala recipe video coming soon

Ingredients for Egg curry

Vegetable oil or sunflower oil for sautéing onions
5 Full Boiled Chicken eggs
1 250 ml can of Coconut milk
1 Big finely  Diced onion
1 tomato diced
1 teaspoon fenugreek leaves
2 slices of ginger
1 chopped chilli
1 Big or two small pods garlic crushed
1 tablespoon turmeric powder (Haldi powder)
1 teaspoon garam masala
1 teaspoon coriander powder (Dhania powder)
Pinch of Chilli powder

Curry Eggs -Method 

Cook on medium flame

1. Full boil the 5 eggs and set aside . Peel and cut eggs in half or partially slice it for flavours to infuse into eggs (when you will add it to the curry later).
2. Make the curry masala for the egg - Pour two tablespoons of oil in pan or dish and let it get hot
3. Add onions , chopped or crushed garlic  and ginger slices in the oil and Sautee until golden brown ( possibly 7 to 10 mins depending on cooking flame).
3. Add the spice powders like chilli, turmeric, Coriander powder to the sautéing onions which have turned golden and mix together and fry for 5 mins while stirring it
4. Add diced tomato  ( or half 420 g tin of crushed or puree tomato) and keep mixing ( approx 5 mins) until a bit dry
5. Add boiled eggs  to the dish while cooking and let cook for another2 minutes for the eggs to to absorb  spices flavour 
5. Add 250 ml tin of coconut milk, mix, let it cook for another 4 to 5 mins and its done
You can garnish with fresh chopped coriander if you like

Other egg recipes you may want to try

Scrambled Eggs With Cheese (5 stars!)
Soft-Boiled Eggs With Toast Fingers
Toad In The Hole (5 stars!)
Baked Eggs With Parmesan & Basil
Home Egg Muffin Sandwich
Poached Eggs A La Micro (5 stars!)
Spinach & Egg Garlic Toasts
Fried Eggs (5 stars!)
Fried Egg Sandwich (5 stars!)
Breakfast Burritos Sans Beans
Hard-Boiled Eggs (5 stars!)
Egg Salad
Chutney Deviled Eggs
Scrambled Eggs & Caviar
Hot Egg & Bacon Salad
Crab & Egg Drop Soup
Greek Egg & Lemon Soup (5 plus 5 stars!)
Chawan Mushi
Cajun Spiced Eggs
Pizza & Eggs
Eggs, Onions, & Lox
Asparagus Quiche
Zucchini Frittata
Huevos Rancheros (5 stars!)
Scotch Egg
Potato Tortilla
Wild Mushroom Omelet
Greek Omelet
Matzo Brei
Faux Egg Noodles
Huevos Motulenos
Chorizo & Eggs
Salami & Eggs
Egg Bread
Ultimate French Toast
Classic Eggnog
Totally Safe Eggnog
Mocha Flip
Zabaglione (5 stars!)
Stovetop Lemon Curd
Pound Cake
Flan
Old-Fashioned Noodle Pudding
Sunshine Cake
Grand Marnier Souffle
Cookies & Cream Supreme
Ophelia's Celestial Egg Whites

 You can get the  cook book for these recipe from Amazon (totally Eggs)

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India’s Top 7 chefs and Food Writers & Recipe Cook Books

India’s Top 7 chefs and Food Writers & Recipe Cook Books

The land of spics and curry  have many proficient Indian chefs making the best in currys  and Exotic Indian dishes from the north to the south of India. There are many popular acclaimed food critics  that write  reviews for the Indian food industry. Below are some of the more popular and well know names in the food industry in India and some reviews of the curry recipe Cookbooks.

Top Popular Indian Chef’s and Food critics

Tarla Dalal
She is India’s best - selling cookery author since over 2 decades. She has written a total of 100 titles, several of which have been translated in various languages like Hindi, Gujarati, Marathi, Bengali and even Dutch and Russian. To her credit she has about 17 recipe cookbooks and about 4 million copies sold till date.

Her cookery show "Cook it Up with Tarla Dalal" is aired weekly on Sony Entertainment Television in INDIA. The show broadcast all over South East Asia, India, the Gulf, UK and even the US.
Tarla Dalal Cook Books:
1. “The Pleasures of Vegetarian Cooking "
2. The complete Gujarati Cook Book

Sanjeev Kapoor
Sanjeev Kapoor probably needs little introduction being the most celebrated face of Indian cuisine today. He is chef , TV show host, author of best selling cookbooks, restaurant consultant and winner of several culinary awards. Sanjeev Kapoor is one of India's most popular chefs and author.

Sanjeev kapoor Curry recipe cook books:
1.Khana Khazana:Celebration Of Indian Cookery
2.Khazana Of Healthy Tasty Recipes
A lot of painstaking research has gone into collecting these Indian curry recipes for his book “Khana Khazana: Celebration of Indian Cookery"”

Atul Kochhar:
 He is an Indian born British chef. He is a celebrity chef not only in India but in Britain as well. He is the first Indian chef who is awarded Michelin Star. Today Atul Kochhar is a renowned hotelier known all across the world. Michelin-starred chef Atul Kochhar creates great recipes, from fish curry to potato cakes, simple enough to cook at home.
In 2001, Kochhar's modern Indian cooking won the restaurant a Michelin star and made a name for the precocious 32-year-old chef.
You can find Atul kochar on his website @ http://www.atulkochhar.com/

Atul Kochar Ebook & Cookbooks
1. Simple Indian: the Fresh Tastes of India's New Cuisine
2. Indian Essence: The Fresh Tastes of India's New Cuisine

Madhur Jaffrey

Madhur Jaffrey (born August 13, 1933) is an Indian actor, who has also found fame as a food writer. She was born in Delhi, India, educated at Miranda House (Delhi) and in England. She is based in New York City. Originally Madhur Bahadur, she obtained her stage name when she married Indian actor Saeed Jaffrey, though they divorced in 1965.

It all started when she moved to London at the age of 19 and then she started cooking by herself the recipes referred by her Mom.
Madhur Jaffrey Cook books
1. Madhur Jaffrey Indian Cooking
2. At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
3. Madhur Jaffrey's Quick & Easy Indian Cooking


Jiggs Kalra
Jiggs Kalra is a pioneering food columnist and cookery writer, anchor of two popular television programmes, Gastronome and Food Consultant. He is the Chairman & Managing Director of Bawarchi Tolla India's premier Hotel and Restaurant Consulting Company.

He has written Indian recipe books like
PRASHAD: COOKING WITH INDIAN MASTERS , KAAM BHOG , DAAWAT
Listed Jiggs kalra books for sale on amazon :
1.Prashad-Cooking with Indian Masters

Hari Nayak & Vikas Khanna:
Hari Nayak is an Indian chef and restaurateur born on 8th February 1974 in Udupi, India. Vikas Khanna is also a chef and restaurateur born on 14th November 1971 in Amritsar, India.
They both are renowned book writers and authors who have written lots of cook books. They are the founders of “Cooking For Life”. Cooking for life is a tasting even organized all across the world where top chefs from all parts of the globe gather to raise funds for different relief projects carried in different parts of world.
Cookbooks from Hari Nayak And Vikas Khanna
1.Modern Indian Cooking
2.Spice
3.The Spice Story of India

India Curry Recipes Ebook - (Special Introductry offer Only $8):

Most of the recipes included in the Ebook Below have been tried and tested by our resident chefs who also  are contributors to the blog and also some from our website readers. The eBook Contains Meat  and non-meat recipes, Seafood recipes as well as Vegetarian recipes and Sweet or desert recipes  to provide you a wide selection of indian food flavors

Our Curry Recipes Ebook

The recipes contributed in this book are from our resident chefs  who have worked in the Food industry and also normal people like you  who have a passion for home made cooking.

Get the “Ebook now”

Laxmi's Authentic Indian Home Cooking 700 Recipes

With Laxmi's eBook you will cook with recipes that is Genuinely Indian. It is the food that we Indians make in our homes not the food that we eat in 5 Star Restaurants. Laxmi will show you the art of making Indian curry that is Healthy, delicious & tasty.

Book Content includes

Part 1: Vegetarian Recipes

You will find all the best of India's vegetarian dishes here. Best of

South Indian dishes including different types of dosas, idlis, sambaar etc. Some of the best of Gujarati, Rajasthani and other well known vegetarian dishes, hundreds of them in fact.

Part 2: Regional Indian Recipes

Various regional states such as Kerala, Goa, Andhra, Bengali, Punjab and other state vegetarian and non vegetarian recipes.

Part 3: Non Vegetarian Recipes

All the best of Mughlai, Lamb and Chicken Curry and sea foods. Hundreds of them for you to experiment. Get Laxmi's Cookbook Here.

Indian cuisine is well known all across the world for the amount of spices used in cooking which is much more than any other cooking style. Each Indian state has its own specialty and delicious regional food different from any other state.

A list of some other well known Indian chefs who run or work/ Manage   successful Eating places in india and abroad

1. Hemant Oberoi, Masala Kraft & Zodiac Grill, Taj Mahal Palace & Tower, Mumbai
2. Ananda Solomon, Konkan Cafe, Taj President, Mumbai
3. Imtiaz Qureshi, Dum Pukht ITC Sheraton Maurya Delhi
4. Arvind Saraswat, Taj Group. Oversees Taj Delhi & Taj Bengal in Kolkata.
5. Naren Thimmaiah, Karavalli, Taj Gateway Bangalore
6. Satish Arora, was the youngest chef for Taj Bombay back in 1973 (he was 26 then!). Now Director of Food Production for Taj SATS.
7. Rahul Akerkar, Indigo (Continental), Mumbai - heard that Bill Clinton's dined here as well.
8. Ritu Dalmia, Diva (Italian), Delhi

This list is not a be all and end all of great indian chefs list, If you think we have missed any great Indian chefs, send us a comment or message on our blog and we will endeavor to review it and include it in our list

Technorati Tags: free indian cooking top Ebook Download Curry book 10 chefs india best chief minister india,best indian cooking book best,indian cooking recipes famous,indian chefs famous indian,chief indian cooking hindi,Padma Lakshmi

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Recipe for Rajasthan Vegetarian Kichdi

Recipe for Rajasthan Vegetarian Kichdi

VEGETABLE KHICHDI RECIPE

Ingredients for Kichdi:

§ 1 cup rice

§ 2 tablespoon ghee (Clarified butter)

§ 1/2 Cup green gram or golden gram (moong dal)

§ 1/2 Cup French beans (Chopped)

§ 1 t-spoon cumin seeds

§ 1 Cup cauliflower florets

§ 1/2 Cup carrots chopped

§ A pinch asafoetida

§ 1 cup peas

§ 4 cup water

§ Salt

§ 1/2 tablespoon turmeric powder

 

How to make vegetable khichdi :

§ Wash rice and dal (green gram) together.

§ Heat up the ghee in a vessel and drop in cumin seeds and asafoetida (when the seeds crackle mix in the

Vegetables and dal and stir fry for 2-3 minutes.

§ Mix in the rice and turmeric powder and continue to stir fry for 2 minutes.

§ Pour 4 cups of boiling water and ½ t-spoon salt.

§ Cover and let it cook on low heat until cooked.

§ Serve with pure ghee for added flavour.

This recipe can also be made with a mix of different dals (lentils) like masoor dal, toor dal ,Chana dal etc.

The following different spices can also be mixed and matched when doing the tempering of the rice to get a different flavour, but surely do this only if you know your flavours right.

Jeera (Cumin Seeds) - 1/2 tsp
Rai (Mustard Seeds) - 1/2 tsp
Saunf (Fennel Seeds) - 1/2 tsp
Methi (Fenugreek Seeds) - 1/4 tsp
Kalaunji (Nigella Seeds) - 1/2 tsp
Tej Patta (Bay Leaves) - 2-3
Dalchini - 2 one inch pieces
Badi Ilaichi (Black Cardamoms) - 1
Laung (Cloves) - 4-5

There are other rajasthani recipes as well like Bajra kichdi, Bikaneri kichdi, Jouthpuri pulao which are all vegetarian dishes with vegies or lentils in the mix.

Most of the vegetarian rajasthani recipes are cooked in pure ghee is famous for its mouth- watering aroma. Rajasthan's best delicious curries are based on the use of pulses or gram flour. Rajasthan also has a vast array of savouries and sun-dried snacks like dal baati and churma or missi roti. Enjoy

This is the last in our series of rajasthan inspired dishes  and recipes, we will  be posting our regular recipes as usual  and also  soon starting  our  new theme of “Recipes from Mumbai”. If you do still have any rajasthani  recipes  to contribute ( that we have missed) do send us your recipe

Also if you do have a nice Recipe  to feature ion our “recipes from mumbai” do send us your recipe at 

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Rajathani Red meat curry

Rajathani Red meat curry

Rajasthan food is mainly Vegan or vegetarian focussed , but  The lal mirchi ( RED Chilli Lamb curry) has become quite popular. This traditional Rajasthani dish can be made as hot as you like with the adding or reduction of the red chillis.

The curry gets its color from the red chillies used to cook the dish it. If you want the nice looking delicious hot  color but not all the heat of the chillis, the trick is to use only half the amount of red chillies and substitute the other half with Kashmiri Chillies which impart a red color but  are NOT very hot in flavor.

Ingredients for Rajathani Chilli Red Meat curry:

• 500 gms lamb cut into  small diced cubes with (or without bones)
• 7-8 whole dry red chillies and 4 Kashmiri chillis ( Kashmiri chillis are not very hot)
• 2 tbsps coriander seeds
• 1/2 tsp turmeric powder
• 1 tbsp garlic paste
• 1 cup Plain Natural yogurt
• 4 tbsps vegetable or canola cooking oil
• 4 medium sized onions sliced very thin
• Salt to taste
• 1 tsp garam masala powder
• 3-4 tbsps finely chopped green coriander

Preparation of the Red meat curry:

• Soak the red chillies/ Kashmiri chillies and coriander seeds in a bowl of water. After 10 minutes drain them and put into the food processor adding the turmeric powder and garlic paste. Add  a little water to get the mixture  to reach a smooth paste.
• Mix this paste with the yogurt and then add the meat to it  to keep aside to marinate for 1 hour.
• Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
• Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes.
• Now add the marinated meat and its marinade. Fry till the oil begins to separate from the masala( gravy).
• Stir often and sprinkle a little water whenever the masala ( gravy) begins to stick to the pan or burn. Season with salt to taste.
• When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes.
• Open the cover and garnish with previously fried onions and chopped fresh coriander leaves.

This curry is enjoyed locally with a local bread called bajra Roti

Related rajathani recipes

Rajathan Recipes - MARWADI GATTA KADHI RECIPE

The history of Indian Rajathani Recipes

Jalebi For holi ( Ghear jalebi , Ghevar jalebi)

Also check out our Listing of ----------->  top Indian chefs 

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Rajathan Recipes - MARWADI GATTA KADHI RECIPE

Rajathan Recipes - MARWADI GATTA KADHI RECIPE

Recipes from the northern part of India – Rajasthan

The Rajasthan recipe of GATTA KADHI has essentially two components to the recipe, The Gatta and The Kadhi. The kadhi is the gravy which is yoghurt based with spices and the gatta is the cylindrical shaped Gram flour shapes that is cooked with the gravy.

Gatta Kadhi Recipe Difficulty Average Rating 7.3 / 10 Recipe Type Veg.

MARWADI GATTA KADHI RECIPE

Preparation Time:  15 mins.
Cooking Time:  30 Minutes.
Serving: 3 people 

Ingredients for Gatta & Kadhi:

§ 1 tblsp vegetable fat (ghee)
§ 1/2 tsp coriander seeds
§ Oil for deep frying
§ A pinch of baking powder.
§ 2 cup coriander leaves chopped.
§ 1 tsp red chilli powder.
§ 1 tsp turmeric powder.
§ 2 cup Gram flour (Besan or chick pea flour)
§ 4 curry leaves salt to taste.
§ 1 tsp red chilli powder.
§ 1/4 tsp cumin seeds.
§ 2 cup yogurt (curd).
§ 1 tsp green chillies chopped

How to make the Marwadi Gatta Kadhi

-- Making of the gram flour shapes or Gatta --
§ Keep 2 tblspoon besan (gram flour) aside for Kadhi (gravy).
§ Mix remaining besan with baking powder, turmeric powder, red chilli powder , ghee and salt.
§ Mix in water little at a time to make hard malleable dough.
§ Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.
§ Now you can further cut the boiled cylindrical pieces into small pieces.
§ Deep-fry these pieces in medium hot oil until lightly browned.
§ Remove and leave aside to cool a bit.
--  Making of the kadhi ( Spicy yoghurt gravy) --
§ Mix remaining besan with curd (yoghurt) thoroughly.
§ Heat up ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment and not letting them burn.
§ Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.
§ Mix in water, add salt as per taste and stir fry until it returns to medium thick consistency.
§ Mix in fried gatta, bring to a boil, top with cut green coriander leaves and serve hot.

Some Indian Spicy terms translated below:

Tblsp= Tablespoon
Gatta = Gram flour shapes or pieces
Kadhi = Yoghurt gravy flavoured with spices
Curd = Yoghurt

Technorati Tags: rajasthani recipes videos,rajasthani recipes pdf,rajasthani recipes blog,rajasthani recipes,vegetarian rajasthani recipes in english,rajasthani recipes list,rajasthani recipes photos rajasthani recipes by tarla dalal

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The history of Indian Rajathani Recipes

The history of Indian Rajathani Recipes

As continued from a very long time ago  from the time of kings, Rajasthani cuisine has a wide range of non vegetarian ( meat ) dishes which utilizes meat of basically large animals.

Rajasthani Recipes – History of kings , Ingredients and the meat and hunting Culture

In the days of the kings when they used to hunt large animals and bring back for the chefs to cook, it was a daunting tasks for the cooks to think of recipes which required minimum use of water, could be stored for long period of time without requiring re-heating and did not use great quantities of vegetables.

As nothing could be grown in the barren desert lands of Rajasthan with the the hot and stormy sand-dunes. In those times, most of all the pre-requisite was to have food with high nutritional value. One that could provide sufficient aliment to bear not just the hardships imposed by the vast stretches of deserts but also be suitable for the war-like lifestyles of the people.

The Rajasthani vegetarian cuisine is also quite appetising without the use of meat and creatively utilizes a large variety of green veggies, pulses, beans  which is quite often cooked in pure desi ghee. The cuisine of Rajasthan offers a large variety of desert cuisines which is all sugar dipped and delicious and often had as a snack or after dinner.

Some of the popular Rajasthani dishes are snack recipes like dal baati, churma and missi roti  for which they also use dry fruits and spices.

 

The Cuisine of Rajasthan

Some of the Rajasthani cuisine  and name of dishes are dal baati, tarfini, rabri, bail gatte, panchkoota, chaavadi, laapsi, boondi sukhri, guwar falI ki saag, guwar ki sabzi, gajar ki sabzi, aloo matar ki sabzi, besan gatte ki sabzi, dal chawal kutt,lauki ke kofte, aloo bharta, chana dal paratha, ghevar, gatte ka pulao, chane Jaisalmer ke, jaipur ki gajak, jaipuria mewa pulao, lehsun ki chutney, kesar murg, laal maas, missi roti, kesari bhaat, khasta poori, machi ke sooley, makki paneer pakoda, Marwari gatta kadhi, moong dal halwa, shahi gatte, Rajasthan bhindi, saak ke papad, papad sabzi and many more.

These are only few of the mouth watering Rajasthan dishes which are quite famous in Rajasthan Area as well as other Indian regions. It is matter worthy of appreciation that when even surviving in the rough terrains of Rajasthan is difficult, people here have devised innovative recipes (and a whole lot of them)  that is emulated by all in India and the cuisine is very popular all-over India. The Ingredients in these Rajasthan  recipes have been carefully selected, more out of hard geographical compulsion than out of a like for the taste, yet manages to give a unique and delicious flavour.

The “Rajathani Thali”

Rajasthani cuisine have great aroma and flourishes in all kinds of vegetarian, non vegetarian and sweet dishes.  . One of the quintessential dishes of Rajasthani food is the Rajasthani Thali which is a perfect combination of all major Rajasthani delicacies and sweets.

We posted our first Rajathani recipe of Ghevar ( indian Jalebi) and we will continue to post other Indian Rajasthan recipes as part of our “The Great Rajathan Recipe collection - India Curry Recipes” special for the next few coming weeks. – jeff

Links for rajasthan

Map of rajasthan India 

The history of Rajasthan , India

Official web site of Rajathan tourism

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Jalebi For holi ( Ghear jalebi , Ghevar jalebi)

Jalebi For holi ( Ghear jalebi , Ghevar jalebi)

Rajasthan is the land of kings in India. Rajasthan is the royal land where Rajas (king) and maharajas used to live. It has diversity in both vegetarian and non vegetarian dishes. It was believed that the rajas maharajas used to be great hunters and so ate the meat of their hunt while having a diverse meat eating as well as vegan cuisine. 

The Great Rajathan Recipe collection - India Curry Recipes

We start our Rajathan Special Recipe collection in reverse with one of our already published "jalebi recipe" given below, which is Indian sweetdish  had after dinner or lunch as dessert or then just as a snack with Tea.

Jalebi strands go round and round in Desi Ghee to be dipped into sweetness which you will enjoy.A north indian Traditional delicacy called Jaleba (a bigger jalebi).

Rajathan Ghevar jalebi

Rajasthan is the best place to taste a good ghevar( ghevar jalebi). Would you believe it if I told you that jalebis were known as kundalika which as a sweet delicacy was served specially during marriage feasts. Jalebis go back to 4th and 2nd centuries BC. In ancient classical literature boondi laddoos were named bindumodak laddoos. Churma laddos erstwhile dahitra laddoos had almonds, pistachios, raisins, dry dates, dry coconut and peppercorns.

Holi, (also known as Basant Utsav) is the festival of colors is around the corner.  Most Indian households make different kinds of sweets to celebrate this fun filled festival

Ingredients go Jalebi or  Ghevar:

1 cup all purpose flour
1 tbp besan flour
1 tsp yeast
few saffron strands soaked in warm water
1 tsp sugar
1 tsp ghee
warm water to mix
Oil for deep frying.

For Jalebi  Syrup:

1 1/4 sugar
1/2 cup water
2 pinches of saffron
2 cardamom bruised
1/2 tsp lemon juice

Method:
Mix all the ingredients (not the oil ) into a semi thick paste and keep aside for 10-15 minutes.
Prepare the sugar syrup, by boiling all the syrup ingredients except lemon juice. Once it become very thick then add the lemon juice, now  the syrup is ready for the fried jalebis.

Take a clean cloth  and cut a small hole in it. Fill half of the batter into the cloth and squeeze the batter into to the oil in circular motion. Fry both sides, remove the fried jalebi from the oil and dip it in the syrup. Remove quickly as soon as possible.

Hot and crunchy tasty jalebi is ready to serve.( Also made as speciality during the Indian Holi Festival)

History of Holi

Holi is an ancient festival of India and was originally known as 'Holika'. The festivals finds a detailed description in early religious works such as Jaimini's Purvamimamsa-Sutras and Kathaka-Grhya-Sutras.

Historians also believe that Holi was celebrated by all Aryans but more so in the Eastern part of India.



Ref: http://chefsanjeevkapoor.blogspot.com/2010_08_01_archive.html

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Recipe for Varathu aarichu crab curry (South Indian Crab Curry)

Recipe for Varathu aarichu crab curry (South Indian Crab Curry)

This is one of  the few tried and tested south “indian seafood recipes”  that  sherry recently tried out (photo below) and it came out “finger-licking Yummy” according to people who had it. She improved on the original recipe to give it  that bit of a zing and make it irresistible.

South Indian ( Kerala Crab recipe)

She says “if you don't already know”, which you probably wouldn't unless you from south india - varatha means roast and arachu means ground. Here's sherry's recipe and enjoy the crabs ( no pun intended)

Ingredients for the Crab recipe

Ingredients:
Crab - 1 kg
Ginger - 1 tsp (grated )
Green chillies - 2 small
Dry red chillies - 2 large
Garlic - 4 cloves chopped finely
Coconut - 1 fresh coconut
Tamarind extract - 1 tsp
Onions - 1 medium size
(chopped)
Curry leaves - 5-6
Coconut Oil - 3 tsp
Water - 1 1/2 cup (or as reqd)
Coriander powder - 2 tsp
Chilly powder - 1 tsp
Pepper powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Fennel seeds - 1 tsp
Sea-salt - as reqd
 
Now:
Clean and prepare the crab pieces - claws separate and body into two pieces, cracking the claws to let the masala in to do its bit. 

Grate coconut. Heat up a thick bottom, preferably cast iron pan, toss in the dry red chilies, roast for a few seconds, add fennel seeds, fry for a few more seconds, then add grated coconut and fry it till it becomes golden brown. Make sure you don't burn any of the ingredients during these stages.
Change to low flame and add the powders mentioned to the fried coconut and fry it for few seconds.
Turn off the flame and grind the above mixture with a little water.
Grind ginger, garlic, green chilies, half the onion and few curry leaves.
Heat oil in a pan - preferably a big cast iron pot.
Slice and fry the remaining half onion until brownish, then add the ground paste of ginger, garlic, onion, curry leaves and green chilies and fry for about three minutes.
Now add the ground coconut mixture and fry until it's a bit dry and you smell a lovely aroma .
Add a teaspoon of tamarind paste and 2 cups of hot water and bring to a boil.
Now drop the crab pieces into this gravy, cover and cook for about 20 minutes and until the crabs go orange.
Open up the lid, turn flame on to full and dry up the gravy
Switch off the flame and add few curry leaves.
Optional: You could fry sliced onions in a separate pan and garnish the crab curry before serving.
This curry tastes best when served hot.
Enjoy with steamed rice or just with a fresh green salad. 
Crab recipe by Sherry

|| Also do check out our  "Goan Crab curry Recipe" and  "the how to clean crab video"

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Video - How to clean a Crab

Video - How to clean a Crab

This video shows you how to clean a blue swimmer crab. Visit our youtube channel  to watch  the clean a crab video or many more How to recipe videos. We will be adding new recipe videos soon.

Clean  a crab – How to clean a crab

1. Remove the top off  of the crab  to revel the met of the crab as seen in video
2. remove the gunk (unwanted stuff ) from the crab top part , remove the head portion and peel of the behind v section  as shown in video.
3.Cut the crab  diagonally into  two pieces  and then between the legs to make four pieces  as in video
4.Wash and remove the remaining sticky unwanted stuff under the tap in running water and the crab is clean and ready to cook

Crab cleaning video

 
Related sea food Recipes

• Spicy crab claws with a chinese twist

• Curry Fried fish recipe - Mackerels / snapper / Mullet

• Goan Crab Curry recipe - Seafood Recipes

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

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