Pathela Eguru

Categories: Femina, Femina2, Seafood
Yield: 4 servings

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

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.

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

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