Skip to main content

Coconut Crab Curry

By

 





Dear friends,

         How are you all? I hope the new year is going well for all of you. Today I am here with another healthy yet tasty recipe Coconut Crab Curry. Before sharing the recipe would like to share with you the benefits of crab. You all will be surprised to know that Crab meat contains high phosphorus, calcium, copper, omega-3,vitaminB2, selenium.


People with a high risk for osteoporosis and those who are, getting older and want to get their active lifestyle back; keep crab on their diet. It is also helpful for teeth bones. Basically, crab helps to improve our bone health.

Crabmeat is good for our nervous system by strengthening myelin. The presence of Omega-3 fatty acids helps to lower cholesterol levels. Also reduce blood pressure, lesser the risk of heart attack, and prevent the development of atherosclerosis.

 Crabmeat is good for arthritis, gout, gastrointestinal patients. It also helps to boosts immunity. It detoxifies the body, improves kidney functions also helps to heal and regrowth cells.

  Apart from the good sides, crab contains sodium. So those who are suffering from cardiovascular conditions or high cholesterol; do not add crab to their daily diet. I hope this is a piece of helpful information. So, let's start making coconut crab curry.

Ingredients:-

  1. Crab- 5-6(king size female crabs).
  2. Coconut milk- 1cup.
  3. Cilantro leaves- 5-6 springs.
  4. Coconut- 5-6 pieces(dieced).

Spices:-

  1. Bay leaves- 2(whole).
  2. Ginger- 2-1/2inch
  3. Garlic- 6cloves.
  4. Onion-1cup(chopped).
  5. Tomatoes- 3(chopped).
  6. Fried onions- 1cup.
  7. Kashmiri red chili powder-3tsp.
  8. Coriander powder- 2tbsp
  9. Cumin powder- 1tbsp.
  10. Turmeric powder-2tsp.
  11. Cinnamon stick-2inch.
  12. Red chili powder- 2tsp.
  13. Salt- To taste.
  14. Coconut oil- As required.

Preparation Method:-

Step 1- First, in a grinder jar, add cilantro leaves, onion, garlic, cinnamon, fried onions, bay leaves. Make a fine paste with them. Once get the smooth paste, transfer it to a bowl. Set aside.

Step 2- Next clean crabs and crack the claws but do not remove shells. Place a wok on medium flame. 

Step 3- Pour coconut oil and add chopped onions. Stir and saute onion till translucent. Now, add crab pieces and sate them for 6-8 minutes or until crab pieces changes color.

Step 4- Next, add the dry spices mentioned above. Cumin powder, coriander powder, red chili powder, turmeric powder, Kashmiri red chili powder, salt. Combine all spices well with the crab. Cook on low flame until the raw aroma of spices goes away.

Step 5- Now, add chopped tomatoes, cook until tomatoes become mushy. Add coconut milk and cover the wok with a lid. Cook for 6-7 minutes.

Step 6- Open the lid after 6-7 minutes. Add grounded spice(Step-1), mix the spice and cover the wok with a lid again. Cook for another 10 minutes.

Step 7- Open the lid after 10 minutes and adjust salt and spice according to your taste at this stage. Once you get a thick gravy, turn off the flame.

Step 8- Transfer coconut crab curry to a serving bowl. Now it's ready to serve hot with steamed rice.






Labels:

Comments

Post a Comment

Last week's top

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more

Haleem

By
  Dear friends,    Today I am here to share with a famous delicacy of Hyderabad,' Haleem;' Before that, I would like to share with you the story related to the dish. It is believed that haleem is actually an Arabic delicacy.                In Hyderabad, this delicacy was introduced by Nizam Mahbub Ali Khan. Later this dish became popular during the seventh Nizam(Mir Osman Ali Khan's) court. Haleem was first known as Harees.             Sultan Saif Nawaz Jung Bahadur, an Arab chief, was among the seventh Nizam's palace aristocracy, universalized Haleem in Hyderabad. It is a sort of meat ragout and is cooked especially in Hyderabad during the month of Ramadan. In 1956 Aga Hussain Zabeth(Iranian founder) of Madina Hotel; was formally prefaced Hyderabadi haleem. Madina hotel is one of the earliest restaurants in Hyderabad. Madina hotel was unveiled by Mir Osman Ali Khan in 1956, after the restorat...
Post a Comment
Read more

Mughlai Dessert- "Shahi Tukda"

By
  Hello readers,       Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu...
Post a Comment
Read more