Recipe for an Indian Crab Curry

Make a delicious shrimp curry with spices and coconut milk. An Indian curry is a dish that has tomato sauce. It is consumed), in general, or with rice or chapati (Indian bread. Enjoy the taste of crab with onion, ginger, garlic and spices. This recipe works best with boiled rice. If you 're a fan of fish, you'll love this recipe.
2-3 servings

The ingredients needed are

2 crabs (about 750 g)
2 small onions
2 v. garlic-ginger teaStick
A Break 4 dried red chiles (and remove seeds)
1 teaspoon poppy seeds, dry roasted
Sec 1 tablespoon toasted coriander seeds
1 tsp cumin seeds dry roasted Tea
1 / 4 c. dry hay greek roast (Dana Methi)
4-5 black peppercorns
1 / c. Turmeric powder 2 Tea
100 ml coconut milk
1 / tamarind paste 2 tsp
1 bay leaf
2-3 curry leaves
2 tablespoons oil
1 / 2 teaspoon fennel seeds (saunf)
Salt

How to dry roast the spices?
Just heat a heavy frying pan and put the spices in this(without oil). Reduce the heat to a minimum. Stirring constantly with a wooden spoon to maximize not roasted. Coming after about 1-2 minutes, the scent of spices and beautiful color change of all good. Remove to a plate and lead the roasting of other spices in the same way.

Clean the crabs and put them in a saucepan with water (a little 'more than necessary), they cover. Add 1 teaspoon of salt. Bring to boil and cook the shrimp for 7-10 minutes.Remove shrimp, add 1 bay leaf in water and reduce water in between.

Meanwhile, take 4 dried red peppers, and remove, if you need the largest possible number of seeds and seeds (a discount of peppers to make a beautiful color, the sauce, not too hot).

In half glass of warm water to soak the poppy seeds and roast pepper (for 1 / 2 hours).

Dry roast the other ingredients. Now, mix the onion, ginger, garlic, pepper and poppy seeds wet, coriander seeds,Leaves cumin greek hay, pepper and curry to obtain a smooth paste.

Heat the oil in a pan, add fennel seeds and fry for 10 seconds, then add the pasta. Cook gently over medium heat until it is dry and brown. Add the turmeric powder. Fry for 2-3 minutes. Skip reduced water shrimp paste and slowly add the onion until desired consistency is reached.

Bring to a boil. Reduce heat and add the coconut milk. Stir continuously untilmilk and mix with the sauce. Add the tamarind pulp. Preview and make appropriate adjustments. Bring to a boil and add the crabs. Turn off the fire.

Serve with simple boiled rice with shrimp curry.

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