Served as main course. Non-vegetarian. A South Indian recipe.

Indian

8 Baby Crabs, washed and cleaned

1 teaspoon Mustard Seeds

4 Green Chillies, finely chopped

1 large Onion, chopped

2 teaspoons Ginger-Garlic paste

8 Curry Leaves

2 Tomatoes, chopped

1 teaspoon Red Chilli powder

1/2 teaspoon Turmeric powder

1 teaspoon Tamarind paste

2 Tablespoons Oil

Salt to taste

Finely chopped Coriander Leaves to garnish

Wash the crabs thoroughly and cut each into two pieces. Heat the oil in a pan and crackle the mustard seeds. Add the green chillies, curry leaves, onions and saute till the onions are transparent. Add the ginger-garlic paste and saute for about 3 minutes or till the onions are light brown. Add the chopped tomatoes, red chilli powder and turmeric powder. Stir well and fry till the oil separates. Add the baby crabs, tamarind paste and salt. Add a little water if required and mix well. Cover and cook on low heat for about 10 minutes. Garnish with finely chopped coriander leaves. Serve hot with plain boiled rice and/warmLacy Rice and Coconut Pancakes.

Preparation time: 8-10 minutes

Cooking time: 13-15 minutes

Serves: 4

Tips:

Big crabs can be used in this recipe. However, they need to be cooked in some water first. Also, their big claws have to be detached and cracked before cooking.

Any souring agent can be used in place of tamarind paste.

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