AuthorChef Soju PhilipPeethala Iguru- A delicious crab curry from Andhra. Andhra and Telungana is famous for its fiery hot dishes and mouth watering delicacies. The coastal Andhra has a wide delta of Krishna and Godavari rivers and has a long coastal line of Bay of Bengal. So rice and paddy cultivation is abundant in this region and Andhra is the major producer of rice in India. They were also the leading producer of Red chillies and their cuisine is basically revolved around rice as staple. Fresh fish and seafood is available year around and the coastal cuisine emphasizes on different exotic dishes out of this. By the liberal uses of chillies and spices Andhra cuisine is considered as the hottest cuisine in the Sub continent.
Here the typical Andhra crab curry is made with coconut and spices. Crab is a delicacy for seafood lovers and its mild and sweet meat is something to munch. I remember my childhood as I used to hear a pro verb that "If crab is the curry, Cook more rice for lunch". Yes, the delicious crab curry makes you eat more rice than usual.
Clean and shell the crab, cut into medium pieces. wash and drain.
Peel the onion and ginger. Chop the onion and julienne the ginger. Chop the tomatoes.
Slit the green chillies.
Grind together coconut, ginger, garlic, poppy seeds, cloves, cinnamon,turmeric to a smooth paste.
Heat oil, fry the whole garam masala, splutter the curry leaves, fry the ginger an green chilli. Add onion and saute for a while. Add tomatoes and fry well till the tomatoes are mashed up. Add turmeric, chilli powder, saute for a minute, add the crab pieces and fry. Add the ground coconut masala and one cup of water. Add salt, cover with a lid and simmer in a slow flame.
Cook until the crabs are done and gravy is thick. Sprinkle the garam masala and chopped coriander. Remove from the fire.
Serve hot with rice.
Ingredients
Directions
Clean and shell the crab, cut into medium pieces. wash and drain.
Peel the onion and ginger. Chop the onion and julienne the ginger. Chop the tomatoes.
Slit the green chillies.
Grind together coconut, ginger, garlic, poppy seeds, cloves, cinnamon,turmeric to a smooth paste.
Heat oil, fry the whole garam masala, splutter the curry leaves, fry the ginger an green chilli. Add onion and saute for a while. Add tomatoes and fry well till the tomatoes are mashed up. Add turmeric, chilli powder, saute for a minute, add the crab pieces and fry. Add the ground coconut masala and one cup of water. Add salt, cover with a lid and simmer in a slow flame.
Cook until the crabs are done and gravy is thick. Sprinkle the garam masala and chopped coriander. Remove from the fire.
Serve hot with rice.
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