Tuesday, 22 October 2013

CRAB KORMA(KENKADA CURRY)

CHEF BB
CRAB KORMA

INGREDIENTS
Crab                                                           750 Gms
Onion                                               100 gms
Tomato                                            75 gms
Green chili (chopped)                     2 nos
Ginger paste                                   1/2 tsp
Garlic paste                                     1/2 tsp
Red chili powder                                       2 tsp
Oil                                                     2 tbsp
Coriander leaves (chopped)                   1 tbsp
Coconut julienne                                      2 tbsp
Turmeric powder                            1/2 tsp
Cumin powder                                 1 tsp
Coriander powder                           2 tsp
Black pepper Pd                                       ¼ tsp
Salt                                                   to taste
Cashews fried (for garnish)                     5 nos


METHOD
1.   Chop onion and tomatoes. Grind to paste shredded coconut, cashews, garlic, turmeric powder, cumin powder, coriander powder, fennel powder and add little water to get a fine paste.
2.   Add the ground paste with coconut milk and add salt for taste. Mix cut coriander leaves, cut green chili.
3.   Heat oil in a pan, add onion and cook until they turn golden brown, now add the cut tomatoes and cook until oil separates.
4.   Mix the crab and cook for until it cooks. After once boiled simmer and cook until the korma gets the right consistency.
5.   Garnish with cashew and chopped coriander and serve it hot with rice.
6.   You can add some amount of coconut milk or cream to enhance the taste.

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