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Suggest a better descriptionCLEAN the crabs carefully, removing the grit from the shell and pat dry. Put in a large pot, add the remaining ingredients and enough water and bring to a boil. Cook for six to seven minutes. Heat oil in a kadai. Add onions and stir-fry until brown. Add the ginger paste and garlic paste. Stir-fry until the onions turn golden. Dissolve coriander powder and chilli powder in 60 ml water. Add to the pan and stir-fry until almost dry. Add the coconut paste and poppy seed paste. Stir-fry for four minutes. Add tamarind pulp and salt. Stir and add the cooked crab. Stir and add 120 ml water and stir-fry until the crabs are well coated with the masala. Remove and adjust the seasoning To prepare the garnish, heat oil in a frying pan, add mustard seeds. When they crackle, add curry leaves. Stir for a minute. Add the crab meat and toss for a minute. To serve: Remove to a serving bowl, and add the garnish. Serve as a starter. NOTES : Andhra cuisine is not all Nizami. A piquant crab curry
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 4 | ||
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Calories: 372 | ||
Calories from Fat: 254 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 35.9mg | 11 % | |
Sodium 228.9mg | 8 % | |
Potassium 462.5mg | 12 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 17.5g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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