Korean Style Crab Curry
This homestyle chicken curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 2 servings
- 2 nos Blue crabs medium
- 2 tbsp Chicken masala
- 1 tbsp Chilly powder
- 1 tbsp Coriander powder
- ½ tsp Turmeric powder
- 2 nos Onions
- 1 cup Coconut milk
- Curry leaves A, a few
- 1 tsp Mustard seeds
- 50 ml Coconut Oil/Corn Oil
- Salt, to taste
Preparation
Step 1
Clean the crabs well.
Step 2
Heat a little oil in a pan.
Step 3
Fry chicken masala, chilly powder, coriander powder and turmeric powder.
Step 4
Marinate the crabs with this mix for 20 - 30 minutes.
Step 5
Heat the oil in the pan.
Step 6
Let the mustard seeds crackle.
Step 7
Add curry leaves and onions and fry.
Step 8
When the onions are fried, put the crabs into it.
Step 9
Add salt and heat, till it gets cooked well(maximum 20 minutes).
Step 10
Add coconut milk, just before removing from heat.
Step 11
For better taste, serve after one hour.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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