Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, spicy tange village style crab curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Spoon some of the sauce over the crab to coat. Sprinkle with coriander leaves and serve immediately with rice or flat bread. Add kuzhambu chilly masala, salt, some onions, and tomatoes.

Spicy tange village style crab curry is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Spicy tange village style crab curry is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook spicy tange village style crab curry using 15 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Spicy tange village style crab curry:

1. Take 3 tablespoons vegetable oil, divided
2. Make ready 1 medium onion, finely chopped (about 1 cup), divided
3. Make ready 1 tablespoon coriander seeds
4. Make ready 1/2 tablespoon cumin seeds
5. Make ready 1 whole small dried red chili
6. Take 5 whole black peppercorns
7. Make ready 2 whole cloves
8. Prepare 1 inch piece of ginger, minced (about 1 tablespoon)
9. Take 3 medium cloves garlic, minced (about 1 tablespoon)
10. Get 1 teaspoon fennel seeds
11. Prepare 1 cup tomato puree
12. Take 1 teaspoon turmeric powder
13. Prepare 2 medium Dungeness or Jonah crabs, cleaned and cut into half
14. Take 2 tablespoons finely chopped fresh cilantro leaves
15. Make ready Cooked rice or flat bread for serving

Even though everyone falls in love with the taste of the crab, they often shy away. Fresh sea crab with chef special spices.. It's a Kerala village style fish curry. Its Portuguese origins sharp tangy flavored spicy curry.

Steps to make Spicy tange village style crab curry:

1. 1.Heat 1 tablespoon oil in a heavy-bottomed saucepan over low heat until shimmering. Add 1 tablespoon chopped onion, coriander seeds, cumin seeds, dried chili, peppercorns, cloves, ginger, and garlic. Cook, stirring frequently, until fragrant, about 5 minutes. Turn off the heat and add fennel seeds. Stir to mix through. Immediately transfer to the bowl of a blender or mortar and pestle and blend/pound until a fine paste is formed, scraping down sides as necessary
2. 2.Wipe out saucepan with a paper towel and add remaining oil. Heat over medium heat until shimmering. Add the remaining onion. Cook, stirring, unti lightly browned, about 6 minutes. Add the tomato puree, bring to a simmer, and simmer for 5 minutes. Add turmeric powder and the ground spice paste. Stir well to combine and continue to cook, stirring occasionally, until the oil separates and starts surfacing. Add a few drops of water if the paste tends to stick or get too dry.
3. 3.Add the crab and salt. Spoon some of the sauce over the crab to coat. Cover and cook for 5 minute. Remove lid, stir, and continue to cook for 10 minutes, spooning the sauce over the crabs occasionally. Sprinkle with coriander leaves and serve immediately with rice or flat bread.

Traditional Kerala fish curry made with ground coconut and tamarind. See if more salt or spice required. Your Crab Curry is ready now. Before Serving garnish with coriander leaves. Serve This Crab curry with Pav, Bread Or Rotis.

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