INDIAN CRAB CURRY
Steps:
- Mash the tamarind with your fingers to mix it well into the water.
- Grind the mixture well to make a smooth paste (also called masala ).
- Reduce the heat to a simmer and cook for 10 minutes. Add salt to taste.
Nutrition Facts : Calories 612 kcal, Carbohydrate 47 g, Cholesterol 258 mg, Fiber 9 g, Protein 54 g, SaturatedFat 10 g, Sodium 1578 mg, Sugar 20 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
HOT HOT CRAB CURRY
This was my mother's delicious hot crab curry recipe. To learn how to prepare this dish, I had to watch her make it because there was no recipe written down. She passed away on May 16, 2002, but her crab curry will be enjoyed for generations to come !
Provided by Ranikabani
Categories Crab
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roast onion a bit on a grill just until the outside is tender.
- Chop finely.
- Roast spices dry on a hot frying pan, no oil, for about one minute.
- Remove spices from a pan.
- In a bowl, put 1/2 cup of water and add the roasted spices to it and make a paste.
- Heat a Dutch oven (add 2 tbsp oil).
- Add roasted onion and fry till golden-brown.
- Add spice paste and cook on medium heat for 2 minutes.
- Add tomatoes.
- Let spices cook for 5 minutes or so.
- You may need to add a quarter to a half cup of water.
- Don't let it dry out.
- Add crab (s).
- You may have to add some water to it but I'd suggest letting the crab cook for at least 15 min of the cooking time before you do, because it gives out it's own juices.
- Cover and cook for half an hour.
HOT CURRIED CRAB DIP
Make and share this Hot Curried Crab Dip recipe from Food.com.
Provided by Chefiebig
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small saucepan.
- Heat over medium low heat, stirring, until hot and bubbling.
- Transfer to a small serving bowl.
- Serve with a variety of dippers.
Nutrition Facts : Calories 125.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 40.1, Sodium 262.4, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 6.2
CRAB CURRY
A quick, easy meal with lots of flavor. Was served this at a friend's house when we were a guest there. Feel free to increase the curry powder if you like it hotter. This is very mild curry. You can also substitute cooked shrimp, lobster, or real crab for the imitation crab meat. Serve over Saffron Rice.
Provided by Marg CaymanDesigns
Categories Curries
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in skillet. Add soup and blend until melted.
- Stir in dry onions and sour cream, blend well. Add curry powder and meat.
- Heat about 5 minutes or until seafood is heated completely. Add salt and pepper, if desired.
- Serve over Saffron rice.
Nutrition Facts : Calories 277.9, Fat 24.1, SaturatedFat 14.5, Cholesterol 71.3, Sodium 636.2, Carbohydrate 11.2, Fiber 0.5, Sugar 5.7, Protein 5.3
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- Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, cumin and fenugreek.
- Saute the chopped onion, the ginger, and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and cook for another 2 minutes, stirring occasionally.
- Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.
- Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer.
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