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Showing posts from October 9, 2008

Chilli Crab

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Chilli crabs is one of the best Singapore crab dishes are often imported live crabs from Sri Lanka. Sri Lankan hard shell crabs are often used to prepare this dish.

Always with the forks, knives and etiquette; using your fingers and making a bit of a mess is all part of the enjoyment when it comes to having chili crab. I use Sri Lankan crab when I was in S'pore but here at my place I cannot get these crabs so i'm using the normal frozen crabs available in the supermarket.





Sri Lakan Crab

Singapore Chilli Crabs

Ingredients:

450 gm Sri Lanka Crabs(or use snow crabs or king crab available)
2 red bell pepper chopped finely
1tbsp of ginger garlic paste
4tbsp of crushed chillie flasks
1tsp of chillie powder
5 cloves garlic
2 stalks spring onions
1 bunch coriander
3tbsp vegetable oil
3tbsp tomato ketchup
2tbsp of tomato paste
Salt to taste
1/2tsp lemon juice
1/2 tsp dark soya sauce
½ cup chicken stock
2 eggs beaten,

Preparation Method:
Leave the frozen crab in a bowl of hot water for about 10 minutes drain…

Kathrikai Kara Kuzhhambu

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Kathrikai Kara Kuzhhambu

Ingredients

1kg kathrikai (eggplants)
4 tomatoes chopped
1 large onion
1tbsp ginger garlic paste
4tbsp of cooking oil
4pcs of curry leaves
1tsp of mustard seeds
1/4tsp of cumin seeds
1tbsp of chillie powder
2tbsp of coriander powder
1tsp of turmeric powder
2tbsp of tamarind pulp
Salt to taste

Preparation Method:
Cut the eggplants into small cubes,sprinkle with salt and leave for at least an hour to marinate.
Heat the oil and add the mustard seeds when they have started to crackle, add the cumin seeds,chopped onions,tomatoes and curry leaves.Once the onions start to change color add the ground spices and tamarind.
Add the kathrikai to the pan and cook gently until tender

Ladies Finger Curry (Vendakai)

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Ladies Finger Curry

Ingredients

10pcs ladies finger-cut into 1-inch circles. Dry fry them in wok until the stickiness are gone,keep aside.
1/4 cup shallots quartered
10pcs of garlic crushed
2 tomatoes chopped
1/4 cup of oil
1tsp of mustard seeds
4pcs of curry leaves
2tbsp of chopped coriander leaves

For the Masala Paste
1/4 cup of shallots
6 dried chillies
4 pcs of curry leaves
4tsp of coriander seeds crushed
2 pcs garlic
2tbsp of coriander powder
1/4tsp turmeric powder
1 cup freshly grated coconut

Preparation Method:
Roast all the masala ingredients til golden brown. Once the mixture is cooled, add enough amount of water and grind it into a smooth paste,keep aside.
On a medium flame,heat 3tbsp of oil ,add mustard seeds once it starts to pop add curry leaves,garlic and chopped shallots. When the shallots are semi cooked add the tomatoes,fry well. Then add the ladies finger and the masala paste. Bring the mixture to boil,add water if the curry is thick. Serve hot with steamed rice.




Vegetable Kurma

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Vegetable Kurma

Ingredients

For the Kurma Paste
1 cup of freshly grated coconut or use 5tbsp of coconut powder
6pcs dried chillies
6tsp of coriander seeds crushed
1/4 cup coriander powder
1/2 tsp of cumin seeds
1tbsp of ginger garlic paste
Small piece of cinnamon stick
2pcs cloves
2pcs cardamon pods
1/2 cup of chopped shallots
1/2tsp of poppy seeds
1/4tsp of fennel seeds 1 green chillie
2tbsp of pottukadaial
5 pcs of peppercorns
Few piece of mint leaves

Fry all the kurma ingredient in oil and once cooked grind into coarsely paste,keep a side


1/2 cup of shallots cut into half
1/4tsp of mustard seeds
2 tomatoes quartered
4 curry leaves
2 cups of chopped carrots,green beans,potatoes and cauliflower

Preparation Methods:
On a medium flame,heat 3tbsp of oil ,add mustard seeds once it starts to pop add curry leaves and chopped shallots. When the shallots are semi cooked add the tomatoes,fry well. Then add the chopped vegetable,pour 1/2 cup of water.Cover and let the vegetable cook for 15 minutes.
Remover the cover c…

Fenugreek Curry

Fenugreek Curry

Ingredients

2tbsp of fenugreek seeds(soaked in water for 30 minutes)
Tamarind- size of a lemon soaked in warm water
1/4 cup of freshly grated coconut
6pcs of dried chillies
1/2 cup of chopped shallots
1/4tsp of mustard seeds
1/4 cup of sesame oil
1/4 cup coriander powder
1/4tsp hing powder
3tbsp of olive oil
Salt to taste
4 curry leaves


Preparation Methods:
In a heavy wok,add 3tbsp of olive oil fry shallots,dried chillies and curry leave. Once the shallots are semi-cooked,add coriander powder and grated coconuts. Fry till the coconut turn slightly brown. Once the mixture is cooled, pour enough amount water and grind it into a smooth paste,keep aside.

In the same work, pour 1/4 cup of sesame oil,add the mustard seeds. when the mustard seeds starts to pop stir in the soaked fenugreek and the tamarind paste.Once the mixture starts to boil, add the hing powder pour in the grinded paste and let it boil another 15 minutes. Add more water if the curry is too thick. Serve hot with steaming ri…