Jaffna Crab Curry

Jaffna Crab Curry
A delicious crab curry for all the sea food lovers. Sit back and enjoy.
Jaffna Crab Curry
Cuisine

- Asian

Serves

- 4

Cooking Time

-45 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • FOR Jaffna Curry Powder
  • 2 tbsp Cumin Seeds
  • 2 tbsp Coriander Seeds
  • 7 to 8 nos Dried Red Chillies
  • 1 tbsp Fennel Seeds
  • 1 tsp Black Pepper
  • 1 tsp Fenugreek Seeds
  • 2 tsp Mustard Seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 10 to 12 nos Curry Leaves
  • 2 tsp Salt
  • FOR Curry
  • 3 Mud Crabs
  • 1 to 2 Green Chillies
  • 10 to 12 Curry Leaves
  • 2 tbsp Jaffna Curry Powder
  • 2 tbsp Cumin
  • Black Peppercorn and Coconut Paste
  • 30 gms Drumstick Leaves
  • 200 ml Coconut Milk
  • 1 tbsp Tamarind Pulp
  • As required Oil
  • As required Water

HOW TO PREPARE JAFFNA CRAB CURRY

  1. 1

    For Jaffna Curry Powder In a pan, dry roast 2 tbsp cumin seeds, 2 tbsp coriander seeds, 7-8 dried red chillies, 1 tbsp fennel seeds, 1 tsp black peppercorns, 1 tsp fenugreek seeds, 2 tsp mustard seeds Add 1 tsp turmeric powder and 1 tsp red chilli powder, 10 -12 crisp fried curry leaves and 2 tsp salt Grind the mixture into fine powder and keep aside.
  2. 2

    For Curry: Cumin, black peppercorn, coconut paste - Dry roast cumin, black pepper corn, coconut and make fine paste.
  3. 3

    In a stock pan, warm oil and add 1-2 roughly crushed green chillies, 10-12 curry leaves, 2 tbsp Jaffna curry powder and sauté, Clean 3 mud crabs, break them into smaller pieces and add it in the stock pot, let it fry, Add 2 tbsp cumin, black peppercorn, coconut paste, 30 gms drumstick leaves and mix all ingredients together Add 200 ml coconut milk, water as required, 1 tbsp tamarind pulp and cover the pan till the crabs cook.
  4. 4

    Serve Jaffna Crab Curry with steamed rice.

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