CHEF ANIL KUMAR

Ingredients

Crab- 1kg, cut into medium

pieces and cleaned

Onion, chopped -100 gm

Ginger, chopped – 5 gm

Garlic, chopped- 5 gm

Curry leaves- 2 gm

Salt to taste

Turmeric powder- 2 gm

Coconut milk- of 2 coconuts

Coconut oil- 50 gm

For paste

Grind the following into a

fine paste

Tamarind leaves

(tender)- 10 gm

Thai pepper (Kandhari

mulagu)- 25 gm

Small onions- 50 gm

Ginger- 5gm

Garlic- 5 gm

Method:

Sauté onion, garlic and ginger in coconut oil. Add the finely ground paste. Sauté. Then add crab and salt and cook. Finally add coconut milk. Boil it. Make semi-thick gravy and serve hot.

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