Crab Curry With Moringa (Drumstick) Leaves
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Crab is not only mine but my family's favorite, but getting crab (with flesh) is very difficult here in Bangalore. I use to have a look at crabs whenever I go to market for getting fish, but this time I found the crabs with heavy weight and suddenly I got six of them. Since its summer and crab is not good for summer, I prepared crab with drumstick leaves which is good for summer. Also the curry taste delicious and the aroma was unbeatable. I would say this is as a 'Finger Licking Curry'. I accompanied this with steamed rice and egg omelets.
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Ingredients
- 2 handful Drumstick Leaves moringa, murunga elai
- 6 Crab
- ¼ teaspoon Mustard seeds
- 2 teaspoon cumin seed
- ¼ teaspoon Fenugreek Methi seeds
- 3 Onions
- 1 ½ Tomato
- 1 tablespoon Ginger garlic paste
- 1 ¼ teaspoon Chili powder
- 2 ½ teaspoon Coriander powder
- ½ teaspoon Turmeric Powder
- 3 tablespoon Coconut grated
- 1 handful Coriander leaves
- 1 tablespoon Oil Sesame/Gingelly oil or Coconut oil
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Instructions
- Peel and roughly chop the onions, crush them in a blender or in mortar and pestle.
- Finely chop the tomatoes and coriander leaves. Keep it aside.
- Remove the drumstick from stalk, clean in running water, drain the water and keep it aside.
- Grind the grated coconut along with 1 ½ tsp of cumin seeds to a fine paste by adding water.
- Heat oil in a heavy bottom and wide mouth kadai, add in mustard seeds, leftover cumin seeds, fenugreek/methi seeds and wait till they crackle.
- Add in the drumstick/moringa leaves and cook until the leaves turn dark green in color.
- Add in the onions and ginger-garlic paste and cook until the raw smell goes off or the onions turn to golden brown in color.
- Add in the tomatoes, cook until they turn mushy and the oil separates along the sides.
- Add in the spice powders (turmeric, chili and coriander powder) and cook until the raw smell goes off.
- Pour in a cup of water, bring it to boil and now pour in the grounded coconut paste, bring it to boil for few mins or until the raw smell goes off.
- Add in two pieces of crabs, cover and cook for few mins or until the oil floats on the top.
- Add in all the other crab pieces, cover and cook for few mins or until the crab is cooked (the crab changes to blue color).
- Remove the lid and keep in medium flame, until the curry thickens.
- Serve hot. Goes out well with steamed rice for lunch.
Notes
Also See:
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Recipe Nutrition
Calories: 81 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 1 mg | Sodium: 27 mg | Potassium: 247 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 522 IU | Vitamin C: 12 mg | Calcium: 39 mg | Iron: 1 mg
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