2. Now for grinding, first transfer the kashmiri chilies in pestle and motor as chilies are the toughest to break down. After a while take out the crabs and add a spoon of coconut cream in curry.

7. Add crab and let it simmer. Add thick coconut milk, salt, tamarind juice, drumsticks leaves and roasted curry powder. Cook on gentle heat for another 10 minutes. Serve with steamed rice.

An impressive crab curry that is full of flavour and perfect to serve at a dinner party or for a special meal at home. To make the parathas, put the flour, eggs, sugar, salt and condensed milk ...

Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat.

Add the garlic, curry powder, and ginger ... Garnish each bowl with a small mound of crab salad, drizzle with pumpkin-seed oil and pomegranate seeds, and ladle in the soup.

Transfer the crab cakes to plates. 4. In a medium bowl, whisk the remaining 2 tablespoons of oil with the 1/2 teaspoon of curry paste and the vinegar and season with salt and pepper. Add the apple ...

Heat the oil in a large saucepan over high heat, then add the onion, curry leaves and whole spices and cook until the onion is golden brown, about 3–5 minutes.

The nostalgic oil for me is olive oil, so I use that. I’ve put medium heat on most of the curry recipes, but traditionally most start with high heat to brown the onion, then lower to add the ...