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CRAB FRY
SPECIAL SPICY CRAB FRY |
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Crabs are found in both marine and fresh water bodies and also on land. Crab has a disc shaped body covered by a hard chitinous shell. The first pair of appendages (Chelae) are strong. Crabs amount to twenty percent of total crustaceans caught. Crabs are highly rich in proteins. They also contain sodium and potassium, mono and poly unsaturated fats in small quantities and also contain omega-3 fatty acids which help in lowering triglycerides and other fats and good for heart. Crabs are good for diabetic patients as the crab meat does not contain carbohydrates.
Medium size Crabs : 10 nos
Ginger-garlic paste : 1 Table Spoon
Red chilly powder : 1 Table spoon
Turmeric powder : 1 Tea Spoon
Salt : As required
Refined Oil : 350 ml
Spicy paste Ingredients :-
Poppy seeds : 1 Table spoon
Garlic bulbs : 1/4 Cup
Ginger : 3 inch piece
Cloves : 6 nos
Cardamom : 6 nos
Cinnamon : 1 Tea spoon
Onion pieces : 1 Cup
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1. Remove the dorsal carapace (Shell) and discard. Remove the chelae and other walking legs and keep separately. Cut the crabs, each into two, lengthwise. Wash thoroughly the chelae, legs and crab pieces.
2. Add turmeric powder, ginger-garlic paste, red chilly powder, one tea spoon of salt and one table spoon oil to the crab pieces and legs and marinate for thirty minutes.
3. Take all the spicy paste ingredients into a blending jar and grind into smooth spicy paste.
4. Add oil to a frying pan and heat. Add the marinated crab parts and fry till raw smell is gone.
5. Now add the spicy paste ans stir fry until oil shows up.
6. Add slight amount of water and sufficient salt. Mix well, place a lid above the pan and allow to simmer on low flame till water evaporates.
7. Remove the lid and fry until the preparation is done.
8. Serve hot with any staple food.
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Preparation Time: 45 minutes |
Serves: 4 persons |
| Recipe Origin: India |
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Submitted by: |
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MPR. Radhakrishna
India |
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| This recipe has been viewed 2369 times. |
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