Wednesday 15 June 2011


It is my Grand mother ‘s recipe.  We kids were finding it difficult to eat crab curries.  Then she asked my mother to try this one so that the kids can have crabs with shells  without trouble.  This can be a good starter in parties as well.                                                                                                            
Crab  (small size)         --  8 to 10 numbers
Ginger paste                --  1 tsp
Garlic paste                 --   1 tsp
Red chilli powder       --    1   tbsp
Pepper powder          --     1/2  tsp
Rice flour/corn flour  --    2 tbsp   
Curry leaves few         
Salt   to taste
Oil for frying
Onion and green chilli  for garnishing


Cut and clean the crabs, and boil for ten minutes in little water.   Let it cool for 15 minutes.  Mix all the ingredients and make paste and apply on each crab and keep for 1 hour for marination.  Heat oil in Kadai , fry curry leaves for a minute and keep aside.  Then deep fry crabs and after taking out from the Pan  spread the curry leaves as topping.

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