Spicy Baby Crabs

Serves: 4  Cooking time (approx.): 13 minutes Style: South Indian Non-Vegetarian 8  baby crabs washed and cleaned 1  teaspoon(s) mustard seeds 4  green chillies finely chopped 1  large onion(s) chopped 2  teaspoon(s) ginger-garlic paste 8  curry leaves 2  tomato(es) chopped 1  teaspoon(s) red chilli powder ½  teaspoon(s) turmeric powder 1  teaspoon(s) tamarind paste 2  tablespoon(s) oil salt to taste finely chopped coriander leaves to garnish Wash the crabs thoroughly and cut each into two pieces. Heat the oil in a pan and crackle the mustard seeds. Add the green chillies, curry leaves, onions and saute till the onions are transparent. Add the ginger-garlic paste and saute for about 3  minutes or till the onions are light brown. Add the chopped tomatoes, red chilli powder and turmeric powder. Stir well and fry till the oil separates. Add the baby crabs, tamarind paste and salt. Add a little water if required and mix well. Cover and cook on low heat for about 10  minutes. Garnish with finely chopped coriander leaves. TIPS: Big crabs can be used in this recipe. However, they need to be cooked in some water first. Also, their big claws have to be detached and cracked before cooking. Any souring agent can be used in place of tamarind paste. Serve hot with: plain boiled rice and / or warmLacy Rice and Coconut Pancakes (Appam)

 
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