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Naina's Crab Curry |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Naina's Crab Curry recipe on the web!!
(Naina ki Kekda Kari)
Category: Seafood Curries
Makes 4 to 6 servings
My friend Naina Kapadia makes this curry for her family and a small group of selected friends for special occasions only, because, she says, "It's too much work." Work it is, but most of it is in the cleaning. The crabs themselves cook in less than 15 minutes.
The curry is made with whole crabs, cut up. If you can get them, start with live crabs, have them cleaned and cut before you bring them home, and cook them within hours of buying. Otherwise, use frozen crabs. The recipe calls for a lot of chili peppers, so reduce the number if you prefer a milder dish.
_ Dungeness crabs, about 1 1/4 pounds each
_ 1/2 pounds roma tomatoes, coarsely chopped
_-8 cloves fresh garlic (large), peeled
_ to 10 fresh green chili peppers, such as serrano, stemmed
_ 1/2 cups coarsely chopped fresh cilantro, including soft stems
_ to 4 tablespoons chickpea flour
_ tablespoon ground cumin
_ teaspoon freshly ground black pepper, or to taste
___ teaspoon ground turmeric
_ teaspoon salt, or to taste
1. If not already cleaned, clean the crabs well, taking care to reach every hidden joint with a small steel brush. Then separate the legs from the body and cut the body into 2- to 3-inch pieces.
2. In a blender or a food processor, process together the tomatoes, garlic, green chili peppers, and cilantro until as smooth as possible.
3. Heat the oil in a large saucepan over medium-high heat and cook the chickpea flour, stirring, until golden, about 1 minute. Then add the cumin, black pepper, and turmeric and stir about 1 minute.
4. Add the processed tomato mixture, the crab pieces, and the salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is medium-thick (like a stew) and the oil floats to the top, about 15 minutes. Transfer to a serving bowl and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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