ajayshah@alhena.usc.edu (Ajay Shah) (04/18/91)
Ingredients: 1.25 pounds whole crab 2 big potatoes 2 onions 2 cloves 2 cardamom 0.5 inch stick of cinnamon 3 inches ginger 5 cloves garlic 1 medium sized tomato 2 tsp jeera powder 1 tsp red chili powder 2 tsp salt 1 tsp sugar cooking medium Precision Demanded: You should stick to above quantities religiously. Timings listed below need some judgement. Preprocessing: 1. Clean the crab. 2. Mince the ginger+garlic into a paste. 3. Chop onions fine. 4. Peel and chop potatoes, and wash 'em. Algorithm: 1. Heat the oil. Put in cardamom, cloves and cinnamon and fry for a minute. Put in the crabs and fry at high temperature. It will splutter and fume -- do not lose nerve. When crabs are fried, take 'em out and put 'em aside. This should take 3-4 minutes of frying at high temperature, atmost 5 minutes. 2. Put in the potatoes, fry 'em for 2 minutes. Add the minced onions. Fry till the onions are well done. Put in the ginger+garlic paste and cook for a minute -- the aroma of ginger+garlic should be apparent. Now put in the chopped tomatoes. Add jeera, chili, salt and sugar. Fry, occasionally adding water to prevent burning. ``Fry until the oil seperates from the rest of the mixture''. 3. Put the crab back in and mix well. Add water enough to drown the mixture and boil for 15 minutes. (Recipe written while watching ssarkar@usc.edu do it; direct further questions to him!) Ajay Shah, (213)734-3930, ajayshah@usc.edu