INDIAN CRAB RECIPES RECIPES

CRAB FRY - NANDU VARUVAL - SIMPLE INDIAN RECIPES

Crab Fry - Nandu Varuval - Simple Indian Recipes image

Crab fry or nandu varuval is a spicy fry made with crab that tastes out of this world. This south Indian dry nandu masala goes well with plain rice along with some curry. Spicy crab masala fry is one among the home remedy for common cold.

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 11

Ingredients

Crab - 2
Onion - 1 big (finely chopped)
Tomato - 2-3 (finely chopped)
Ginger Garlic Paste - 1 tbsp
Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tbsp
Coriander Powder - 1/2 tsp
Curry Leaves - handful
Cilantro - handful
Salt - to taste
Oil - 2 tbsp

Steps:

Bring water (1 or 2 cups) to a boil in a deep vessel. When it comes to a rolling boil, add enough salt and turmeric powder to it.
Add the crab to this and cook for 2-3 minutes. After that drain the water and keep it aside.
Heat the oil in a big kadai/pan and saute the onions till it turns brown in color.
Add the ginger garlic paste and fry for a minute.
Next add the tomatoes, salt, chilly powder and coriander powder. (You can add few spoons of the water in which you cooked the crab to the masala to prevent the spices from getting burnt.)
Fry this mixture nicely till oil separates from the masala and most of the moisture has evaporated.
At this stage add the crab pieces, finely chopped curry leaves and coriander leaves.
Toss everything together for about 5 minutes till all the crab pieces are nicely coated with the masala.
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SPICY CRAB CURRY - BANGLA STYLE RECIPE | ALLRECIPES

Spicy Crab Curry - Bangla Style Recipe | Allrecipes image

A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It's best eaten with hot rice.

Provided by keka1980

Categories World Cuisine Asian Bangladeshi

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 fresh Dungeness crabs, cleaned and with their shells cracked
2 teaspoons ground turmeric
½ teaspoon salt
1 tablespoon mustard seed
1 tablespoon hot water
1 tablespoon mustard oil
3 cups sliced red onion
1?¾ cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
2 whole cloves
1 (1 inch) piece cinnamon stick
2 pods green cardamom pods
5 whole black peppercorns
2 large tomatoes, coarsely chopped
4 Thai green chiles
1?½ teaspoons garlic paste
1?½ teaspoons ginger paste
1 teaspoon cayenne pepper
salt to taste
1 teaspoon white sugar
1 wedge fresh lemon
½ cup chopped fresh cilantro

Steps:

Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

Nutrition Facts : Calories 246.7 calories, CarbohydrateContent 30.7 g, CholesterolContent 48.1 mg, FatContent 5.8 g, FiberContent 6.1 g, ProteinContent 18.7 g, SaturatedFatContent 0.7 g, SodiumContent 613.4 mg, SugarContent 8.1 g

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