Crab Curry

Ingredients

Crabs(large) - 4 nos
Small onions(sliced) - 100 gm
(Kunjulli)
Green chillies(chopped)- 2 nos
Roasted curry powder - 3-1/2tbsp Turmeric powder - 2 tsp
Pepper - As reqd
Chilli powder - ½ tsp
Fenugreek(Uluva) - 1 tsp
Gamboges(chopped) - 2 pieces
Curry leaves - 1 stem
Water - 2 cups
Thick coconut milk - 4 cups
Mustard powder - 1/2 tsp
Lemon juice - 1 lime
Salt - As reqd

Preparation Method
1)Clean the crabs and divide
each into 4 pieces.

2)Place them in a large pan, adding all the ingredients except coconut
milk, mustard powder, lime
juice and salt.

3)Bring the contents to a boil.

4)Add coconut milk and allow to simmer for 10 minutes.

5)Add lime juice, mustard powder and salt.

6)Stir for a few minutes until flavours are married.

7)Remove from heat and serve
hot.

Chemmeen Theeyal - Ulli Konju Theeyal

Ingredients

Prawns(Chemmeen) - 250 gm
Small onions(Kunjulli) - 400 gm
(cut long)
Green chillies - 6 nos
(cut long)
Fenugreek powder(Uluva) - A pinch
Coriander powder - 2 tsp
Red chilly powder - 3 tsp
Turmeric powder - A pinch
Tamarind(Puli) paste - As reqd
Curry leaves - A few
Coconut oil - 4 tbsp
Salt - As reqd

Preparation Method

1)Clean the prawns very well.

2)Cut small onions and green chillies.

3)Heat oil in a pan.

4)Add prawns, onions, green chillies & curry leaves.

5)Fry well, till onion turns light brown.

6)Add all the other powders and mix well.

7)Add salt, tamarind juice and 3 cups of water.

8)Cook, till the gravy thickens.

Kerala Pork Curry

Ingredients

Pork - 1 kg or about 2 lbs
(without outer skin layer)
Red chilly powder - 2 tbsp flat
Whole black pepper - 1 tbsp full
Coriander powder - 3 tbsp flat
Turmeric powder - 1 tsp flat
Cloves(Grambu) - 5 nos
Cinnamon(Karugapatta) - 2 pcs of 1" length
Cardamom(Elakka) - 1 no
Cumin seeds(Jeerakam) - ½ tsp
Ginger - 2 pcs of 1 inch cube
(finely chopped)
Garlic pods(medium) - 6 nos
(finely chopped)
Onion(big) - 2 nos
(cut into small pieces)
Tomato(medium) - 2 nos
(cut into small pieces)
Curry leaves - 2 stems
Vinegar - 2 tsp full
Soya sauce - 2 tsp full
Chicken Bullion - 1/2 cube
Salt - As reqd
Oil - 4 - 5 tbsp

Preparation Method

1)Cut pork into medium size pieces, remove outer layer of the skin, wash and keep aside.

2)Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamon, cardamom and cumin seeds and keep aside.

3)Cook the pork along with some salt and a pinch of turmeric powder in a pressure cooker upto 1 whistle.

:- Do not add water.

4)Heat about 4 tbsp of oil in a pan.

5)Add ginger, garlic and onions and sauté on high flame, till golden brown.

6)Add the ground ingredients and sauté on a low flame for about 3 – 4 mins.

;- Take care not to burn the masala.

7)Add tomatoes and a pinch of salt and sauté, till the tomatoes get mashed up and oil starts separating from the masala.

8)When masala is done, add the cooked pork, vinegar, soya sauce, chicken bullion, salt and 1 cup of water and stir, till the pork is completely soaked in the masala.

9)Cover and cook on a medium flame for approx 10 min. stirring occasionally.

10)Add curry leaves and stir well.

11)Cook for another 5 - 10 mins.

12)When done, remove from the flame.

13)Garnish with coriander leaves, if desired.