• Download mobile app
12 Nov 2019, Edition - 1582, Tuesday

Trending Now

  • Pakistan violates ceasefire in Uri, J&K. Army retaliates to Pak firing.
  • Congress meeting over Maharashtra assembly formation to commence at 10 AM.
  • If Shiv Sena wants to defy people’s mandate, good luck to them, says Maharashtra BJP chief Chandrakant Patil

Kitchen Corner

Andhra Crab Meat Masala Recipe


Ingredients Of Andhra Crab Meat Masala

200 gms processed crab meat
60 gms refined oil
2 gram curry leaves
10 gms garlic, chopped
6 gram green chilli
40 gms onion, chopped
15 gms ginger-garlic paste
10 gms coriander, chopped
1 gram coriander powder
1 gram cumin powder
1 gram turmeric powder
1 garam masala powder
3 gram Kashmiri chilli powder
2 gram salt
1 Lemon
80 gms chop masala
20 gms tomato, chopped

How to Make Andhra Crab Meat Masala

1.Take a pan, add oil and saute onion, garlic, green chilli, curry leaves along with ginger-garlic paste. Saute till light golden brown.
2.Add the processed crabs and saute for 5 minutes.
3.After the crab changes its colour to deeper in 10 minutes on a medium heat, start adding the dry spice powders- turmeric, coriander, red chilli, Kashmiri red chilli, cumin, garam masala powder and salt as per taste. Stir in the spices to ensure the crab is coated well with the spices.
4.Add chopped tomato and chop masala and lemon juice. Stir them into the crab mixture. Add half cup of water since crab cooks from its own moisture in the meat as well.
5.Cover with a lid and cook on simmered flame for 5-6 minutes, until the water from the meat starts oozing out.
6.Remove the lid and check for the spice levels and adjust if needed.
7.Once done, garnish the Andhra crab meat masala with chopped fresh coriander and serve with steamed rice and rotis.

Key Ingredients: processed crab meat, refined oil, curry leaves, garlic, green chilli, onion, ginger-garlic paste, coriander, coriander powder, cumin powder, turmeric powder, garam masala powder, Kashmiri chilli powder, salt, Lemon, chop masala, tomato

Subscribe To Our Newsletter