How to make simple crab curry in just four steps

This aromatic crab curry is prepared using coconut milk, chili, ginger, garlic, and whole spices, and is then garnished with fresh cilantro.

The following ingredients are required to prepare the dish: 2 kg of cleaned crab, 1 chopped onion, 40 g of tomato paste, 4 red dried chilies, 1 curry leaf, 3 bay leaves, 2 tablespoons of lemon juice, ½ tablespoon of cumin seeds, 1 tablespoon of ground black pepper, ½ tablespoon of fenugreek seeds, ½ tablespoon of mustard seeds, 6 chopped cloves of garlic, 2 tablespoons of freshly grated ginger, salt, ½ tablespoon of sugar, ½ tablespoon of turmeric, ½ tablespoon of garam masala, ½ tablespoon of Kashmiri chili powder, ½ cup of chopped cilantro, and 1 ½ cans of coconut cream or milk, as well as oil.

In a pot, heat the oil, then add the red dried chilies, garlic, ginger, mustard, cumin, fenugreek, black pepper, lemon juice, bay leaf, and fry all this for 5 minutes.

Next, add the onion and tomato paste to the pot and cook the mixture for another 4 minutes.

After that, stir in the dry powders, spices, and sugar, and simmer the mixture for 5 minutes.

Then add the coconut cream or milk and mix thoroughly. After that, add the crab and mix again.

Add salt, and all ingredients are mixed. The dish simmers for about 1 hour or slightly longer over low heat until the sauce thickens. Finally, add cilantro and mix.

To prepare fish curry using caviar and eggplants, you need to prepare a number of ingredients. The list includes oil, one chopped onion, seven thinly sliced cloves of garlic, one teaspoon of ginger and garlic, seven grated tomatoes, two stalks of curry leaves, half a teaspoon of turmeric, one full tablespoon of crab and fish masala, one tablespoon of spicy Rombo Rossi and Kashmiri masala mix, salt to taste, one tablespoon of sugar (optional), 20 grams of tamarind mixed with three-quarters of a cup of water, 500 grams of chosen fish (salmon was used in this recipe), 350 grams of fish roe (which should be boiled with turmeric and salt, then rinsed and cut into pieces), and six eggplants. Cilantro is used for garnish.

The cooking process begins by heating the oil in a pot, and the onion is fried until translucent. Then, the garlic is added and fried until light golden brown. After that, the ginger and garlic mixture is added and stewed for some time.

Next, part of the tomatoes, curry leaves, turmeric, and both types of masala are added to the pot. The mixture is stirred and stewed for one minute. Then, the remaining tomatoes, salt, and sugar to taste are added, stirred, and cooked over medium or low heat for ten minutes.

After this, the tamarind paste is poured in and cooked for another five minutes. Finally, the fish, fish roe, eggplants, and cook over medium heat for fifteen minutes or until fully cooked. The finished dish is sprinkled with chopped cilantro and served with roti, rice, or fresh white bread.