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INGREDIENTS :
1 Kg medium size crab cleaned and cut in half
1 cup coconut
5-6 Kashmiri chilies (more /less according to your taste)
1 tomato
5-6 medium size onions
15-20 curry leaves
2 tsp coriander seeds
1/2 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1 tsp peppercorns
1 tbsp. ginger garlic paste
1 tsp turmeric powder
1 tsp garam masala powder
Oil as required
Ghee 2-3 tbsp.
slat to taste
METHOD:
Firstly, To remove the odor from the crab, put the cleansed crab in salt & turmeric water. leave it on for 30 minutes then rinse well.
Dry roast 1 cup coconut until coconut begins to brown / aromatic and keep aside.
Heat 1 tbsp. oil in a pan and roast coriander, fennel, cumin, mustard, peppercorns & chili for 2-3 mins on low flame. Once cooled add all roasted ingredients in a mixer jar along with one onion, marble size tamarind, 6-7 curry leaves, and add a little water and grind into a coarse paste.
Heat 3 tbsp. oil in a cooking pot, Add 3 medium-sized sliced onions and fry until golden brown. Add ginger garlic paste and saute for 1-2 mins. Add 1 diced tomato and cook until it softens. Now add 1/4 tsp turmeric powder and mix well.
Add crabs, and some salt, and give a nice mix. Cover and cook on low flame for 5 mins.
Add masala paste along with 1/4 cup jar of washed water and mix well. Cover and cook on low to medium heat for 10 mins. After 10 mins adjust salt and add 1/2 to 1 tsp garam masala powder and mix well.
Now add dry roasted coconut and give a good mix. Cover and cook for 1-2 mins and it's done.
In a separate pan heat 3-4 tbsp. ghee and fry 1 thinly sliced onion until golden brown. Now 10-12 curry leaves, sauté for a few seconds add it to the crab sukka, and mix well.
Here your crab sukka is ready to serve. Enjoy
Video recipe • Crab Sukka with coconu...
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Music credit to-
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Source: incompetech.com...
Artist: incompetech.com/
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26 авг 2024
