Cooking Instructions
- 1.In a pan, add Kashmiri chilies, goan chilly bombs, grated coconut, garlic, ginger, cloves for heat, coriander seeds, cinnamon, black pepper corns, turmeric powder.
- 2.Now for grinding, first transfer the kashmiri chilies in pestle and motor as chilies are the toughest to break down.
- 3.Add salt to chilies and grind them.
- 4.When chilies break down add rest of the dry masala.
- 5.To this masala add oil, water and vinegar and grind the mixture well.
- 6.Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.
- 7.For Curry -
- 8.In a pan, heat oil and add onions
- 9.Now add masala paste to onions and stir it well.
- 10.After stirring it add 3 tbsp tamarind extract while balancing it with putting jaggery.
- 11.Add the crab and a pinch of salt.
- 12.Now add water and cover it.
- 13.For tempering -
- 14.In a tadka pan add oil and Guntur chili paste.
- 15.Add the tempering to the crab.
- 16.Then add 5 tsp of tamarind extract jaggery and lime juice.
- 17.Again cover it and let it simmer.
- 18.After a while take out the crabs and add a spoon of coconut cream in curry.
- 19.Again add crabs and little lime juice.
- 20.Serve hot.
Ingredients
- 4-5 crabs
- 8 kashmiri chilies
- 1 tbsp guntur chili paste
- 6-7 Goan chili bombs
- 1 cup coconut, grated
- 15 garlic cloves
- Ginger
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp cinnamon
- 10-12 black pepper corns
- 1 tsp turmeric powder
- To taste salt
- 1 tbsp oil
- 1/2 cup water
- 3 tbsp toddy vinegar
- 2 onions, julienne
- 3 tbsp tamarind extracts
- 2 tbsp jaggery
- 1 tsp lime juice
- 2 tbsp coconut cream
- 12 cloves
