Method :
Heat the oil
in a medium frying pan or skillet. Add the mustard and fennel seeds. Add
the onion and sauté until soft. Add the ginger and chili powder. Sauté
for 1 minute. Add the tomato and cook over a medium heat for about 5
minutes, until the sauce is thick. Now add the curry leaves, spring
onions and peppercorns. Reduce the heat and add the crab meat. Heat
through gently. Add the lime juice and check the seasoning. Add salt if
necessary. (The crab is usually cooked in salted water, so you should
require very little extra salt). Stir in half the coriander leaves.
Serve in crab shells as an appetizer of starter, garnished with the
remaining coriander leaves.
A very
popular dish from the Malabar (south) coast of Indian, a region also
known as the Spice Coast because of its extensive spice plantations. The
crab in this dish is usually cooked whole, but in this recipe I have
used ready cooked crab meat as it blends very well with the spices.
Serves 4 - 6
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