Crab Fry with Kokum

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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Ingredients

  • 1 lb - crab
  • 2 - green chillies, slit lengthwise
  • 1 - 1 inch piece of ginger, minced
  • 5 - large shallots, chopped
  • 5 - large garlic flakes, minced
  • 1 tsp - red chilli flakes
  • 1/2 tsp - turmeric powder
  • 1 tsp - pepper powder
  • 1 tsp - mustard seeds
  • 2 pieces - kokam or a marble-sized tamarind
  • 4-5 - curry leaves
  • salt to taste
  • 2 tbsp - oil

How to Make Crab Fry with Kokum

  • Remove the claws very carefully. If you are a beginner, use kitchen gloves as a precaution.
  • Next take out the legs.
  • Press hard at the very bottom to crack open the shell.
  • Remove the hard outer shell completely and use the flesh.
  • Pour 1/2 cup of water in a large pan and add the crab pieces, green chillies, minced ginger, salt, kokam/tamarind and cook on low flame for 5-7 minutes or until the water evaporates. Keep aside (Do not overcook the crab).
  • In a large non-stick skillet, heat 2 tbsp of oil and add the mustard seeds and curry leaves. When the seeds start to sputter, add the chopped shallots and garlic and fry well until golden brown.
  • Add turmeric powder, red chilli flakes and pepper powder and cook for another 2 minutes.
  • Add the crab pieces and cook for 2-3 minutes to allow the flavours to blend well.
  • Serve hot with rice and dal or any curry of your choice.
  • Recipe courtesy: Only Fish Recipes

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