Jhinga Kari – Crab Curry, Indian
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 2 tablespoons oil
- 25 g desiccated coconut
- 5 cloves garlic
- 0.5 teaspoon ½ turmeric
- 3 cm ginger root
- 1 teaspoon mustard seeds
- 1 little cayenne pepper
- 2 tablespoon yogurt
- 125 ml water
- 400 g crabs (lobster), peeled
- 1 small lemon (s)
- 1 pinch (s) salt
- 1 some parsley, smooth
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion and brown in oil in a pan / wok. Add desiccated coconut. Add the garlic through the press. Add the spices and stir everything well. Pour in the yoghurt and water and simmer for 10 minutes. Add the shrimp and lemon juice and simmer for another 10 minutes. Finally season again and serve decorated with parsley.
- Serve with rice, chapati, papadam or nan bread and mango chutney (or other fruity chutney).
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