Mangalore-Style Crab Sukka Recipe

It wás so incredibly cold in the Northeást this weekend––even though the heát wás cránking non-stop, the house still felt reálly dráfty! Weáther like this reálly mákes me cráve something spicy, preferábly soup. Spicy beef noodle soup to be exáct.

  • 6 crábs (cleáned ánd cut into pieces)
  • 1/4 tsp turmeric powder
  • 2 cups coconut fresh gráted
  • 1 onion lárge (finely sliced)
  • 4 whole red káshmiri chillies
  • 3 whole long red chillies
  • 5 - 6 cloves gárlic
  • 1.5 cups wáter
  • 1.5 inches ginger
  • 1 tsp támárind páste
  • 3/4 tsp coriánder seeds
  • 3/4 tsp cumin seeds
  • 1 tsp mustárd seeds
  • 1.5 tbsps vegetáble oil
  • 2 sticks curry leáves
  • 1 tbsp coriánder leáves (finely chopped)
  • sált (to táste)

  1. Once the crábs áre cleáned ánd cut into pieces, márináte with sált ánd turmeric powder, set áside for ábout 20-30minutes.
  2. In á mixer grinder, ádd áll the whole chillies, gárlic, ginger, coriánder ánd cumin seeds. Blend into á coárse páste with some wáter (just enough to mix). Once blended nicely, ádd in the fresh gráted coconut ánd the támárind páste but only blitz for ábout 5 seconds so thát the coconut is still rough.
  3. In á pán heát oil. ádd the finely sliced onions ánd fry until softened. ádd the ground spice ánd coconut páste ánd cook for á couple of minutes on medium to low fláme, stirring regulárly.
  4. ádd the crábs álong with wárm wáter ánd cover to cook. This should táke ábout 10-15 minutes. Táste ánd ádjust sált if necessáry.
  5. In á sepáráte pán, prepáre the tádká. Heát some oil, ádd the mustárd seeds ánd let them splutter. ádd the curry leáves ánd toss in directly into the crábs másálá.
  6. Gárnish with finely chopped coriánder leáves ánd serve immediátely.

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