The authentic taste of this Malvani curry comes from my mother's cookbook- Zanzaneet Non- Veg by Vaijayanti Rege (in Marathi)
Recipe Tags
Non-veg
Easy
Dinner Party
Maharashtra
Pressure Cook
Blending
Sauteeing
Main Dish
Egg Free
Ingredients Serving: 4
Marinate together-
2 teaspoons turmeric powder
2 teaspoons chili powder
1 tablespoon garlic paste
2 tablespoons tamarind pulp
Sea salt to taste
About 1 kg crabs, cleaned, and cut
For the masala-
1 tablespoon oil
3 teaspoons coriander seeds
4 cloves
1 teaspoon black peppercorns
1 inch piece of cinnamon
2 medium red onions, sliced thin
3 cloves of garlic
¾ cup shredded dry coconut
1 teaspoon red chili powder
1 tablespoon tamarind pulp
Other Ingredients-
2 medium onions finely diced, divided
1 tablespoon oil
Instructions
Mix the marination ingredients together and rub the marinade well into the cleaned crabs. Set aside for half an hour.
Meanwhile, make the masala. In a frying pan, heat the oil over medium heat. Fry the coriander seeds, cloves, peppercorns and cinnamon, in that order, until the coriander seeds are deep golden brown and the other spices are fragrant.
In the same pan, in the remaining oil, sauté the sliced onion and the garlic cloves until the onion starts to caramelize and the garlic is blistered and golden but not burnt.
Add the shredded dry coconut and stir fry until it is toasted and golden. Add the chili powder and stir for a few seconds. Remove from heat.
Grind together all the sautéed mixture with the tamarind pulp. Add ½ of the finely diced onion to it and set it aside.
In a deep pan, or a pressure pan, add the tablespoon of oil and sauté the other half of the finely diced onion until it is translucent. Add the marinated crabs along with all the marinade. Add the masala paste and mix well.
Add 2 cups of water and some additional salt. Cover and cook the crabs for about 20 to 25 minutes or until done. For pressure pan, cook on low for 8 minutes after the first whistle.
Note- You can adjust the water according to how thick or thin you want the gravy.
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Mix the marination ingredients together and rub the marinade well into the cleaned crabs. Set aside for half an hour.
Meanwhile, make the masala. In a frying pan, heat the oil over medium heat. Fry the coriander seeds, cloves, peppercorns and cinnamon, in that order, until the coriander seeds are deep golden brown and the other spices are fragrant.
In the same pan, in the remaining oil, sauté the sliced onion and the garlic cloves until the onion starts to caramelize and the garlic is blistered and golden but not burnt.
Add the shredded dry coconut and stir fry until it is toasted and golden. Add the chili powder and stir for a few seconds. Remove from heat.
Grind together all the sautéed mixture with the tamarind pulp. Add ½ of the finely diced onion to it and set it aside.
In a deep pan, or a pressure pan, add the tablespoon of oil and sauté the other half of the finely diced onion until it is translucent. Add the marinated crabs along with all the marinade. Add the masala paste and mix well.
Add 2 cups of water and some additional salt. Cover and cook the crabs for about 20 to 25 minutes or until done. For pressure pan, cook on low for 8 minutes after the first whistle.
Note- You can adjust the water according to how thick or thin you want the gravy.
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