Crab Curry Recipe

Ingredients:

1 kg blue swimmer crabs/ mud crabs

2 tablespoons masala

2 teaspoons turmeric powder

Salt to taste

Pinch of asafoetida

1 finely chilli

Handful of chopped coriander leaves

2.5 cups warm water

1.5 finely chopped onions

10 cloves of garlic

1 star annise

1/2 cinnamon quill

5 cloves

15 curry leaves

5 tablespoons olive oil

Pinch of cumin seeds

Methods:

1) In a heated pot, add 5 tablespoons olive oil. Then, add cumin seeds in the heated oil and wait for seeds to splutter. Also, add curry leaves.

2) Add onions and cook till soften. Then, add add garlic, star anise, cloves and cinnamon quill. Cook onions and garlic till golden brown.

3) Add masala and turmeric powder and stir with rest of the ingredients.

4) Finally, add chopped and cleaned crabs. Add salt to taste and pinch of asafoetida. Stir all the ingredients with the crabs. Cook crabs with spices for 5 minutes.

5) Add 2.5 cups of water, stir and cook crabs for 15 minutes over medium-to-low heat.

6) Finally, add coriander leaves.

7) Serve crab curry with roti or rice.

Comments

Phulia or Foolia Puri Recipe

Ingredients: 3 cups of flour Pinch of salt Pinch of sugar 1 teaspoon cumin powder 1 tablespoon yeast 250ml warm water 4 teaspoons ghee 2 cups canola oil Methods: 1) In a mixing bowl add flour, salt, sugar cumin powder ad yeast. Mix all the ingredients. 2) Add ghee and stir further. 3) Add warm water in small portions and mix with a spoon. 4) Knead with your hands to form dough. Add 1 teaspoon of ghee and knead further form smooth dough 5) Cover dough with a cloth and place a warm place for half-an-hour. 6) Knead further and break dough into smaller pieces. 7) Roll dough to a thickness of 4mm. Use a glass and cut dough into smaller phuli. 8) Add canola oil in a heated frying pan. 9) Add 4-5 phulia(s) and fry till light brown. Ensure to cover phulia for softeness. Serve with your favorite dish.

Pineapple Pie

Ingredients: *Pastry 125g butter 1/2 cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder *Pineapple Filling 1 medium pineapple (grated/chopped) 1/4 cup water 1 teaspoon butter 1 lemon 3 tablespoon custard powder 1 cup sugar Methods: *Pastry 1) Preheat oven to 180C. Grease a cake tin with margarine or butter. 2) In a mixing bowl, cream butter and sugar till mixture turns whitish. Add eggs and beat further. 3) Fold flour and baking powder. Transfer mixture unto the greased cake tin. Spread mixture over the length of cake tin with your finger. Use a fork and make tiny holes all along the pie pastry. 4) Place pastry into the oven and bake for 10 minutes till golden brown. 5) Remove from oven and cool the pastry. *Pineapple Filling 1)Add water and pineapple in a pot and boil with sugar. Add lemon juice and butter. 2) Remove from heat and stir custard powder. 3) Pour over cooled pastry and spr...

Khatta Bhaji/ Rosella Leaves Chutney

Ingredients: Pinch of black mustard seeds Pinch of cumin seeds Salt to taste Pinch of asafoetida 5-6 cloves of garlic (crushed) 10-15 curry leaves 1/4 cup cooking oil 2-3 chillies 1/2 onion (finely chopped) 250g khatta bhaji chopped (rosella leaves) Methods: 1) In a heated pot, add cooking oil. 2) Add pinch of cumin seeds and black mustard & splutter. 3) Add 10-15 curry leaves. 4) Add onions and garlic and saute' until light brown. 5) Add khatta bhaji, chillies, salt & pinch of asafoetida. 6) Mix to combine, cover with a lid and cook for 15 minutes. *Remove from pot, cool and serve as a side dish.

Kittyz Kitchens

Search This Blog