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Title: Pathela Eguru
Yield: 4 Servings

Ingredients

      4 lg crabs
      1 ts turmeric powder; (5 g)
      4 ts ginger paste; ( 20 g)
     20 g  garlic paste
      2    bay leaves
           salt to taste
           ***THE MASALA***
      6 tb oil; (90 ml)
      5    onions; chopped fine (250
           -- g)
      2 tb ginger paste; (30 g)
     20 g  garlic paste
  1 1/2 ts coriander powder; (7 g)
      1 ts chilli powder; (5 g)
     30 g  coconut paste
      4 ts poppy seed paste; (20 g)
      3 tb tamarind pulp; (45 ml)
           salt to taste
           ***TO GARNISH***
      2 tb oil; (30 ml)
    1/2 ts mustard seeds; (2 g)
     24    curry leaves
    100 g  crab; cooked and shelled

Instructions

CLEAN 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.

Converted by MC_Buster.

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NOTES : Andhra cuisine is not all Nizami. A piquant crab curry

Preparation Time: 0:45

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