NJANDU PEPPER FRY

by ANUP PAWAR

INGREDIENTS

1 Alaskan crab leg 30ml coconut oil 3g mustard seed 5g curry leaves 5g garlic, chopped 5g onions, chopped 35g tomatoes, chopped 10g red chilli powder 5g coriander powder 3g cumin powder 10g salt 25g fresh grated coconut 5g chopped coriander 10ml lemon juice 20g butter Method Remove the meat from the crab shell and cut into 1-inch pieces. Place crab shell on a baking sheet. Brush with melted butter. Bake for approximately 5 minutes. After five minutes, remove shell from the oven and keep aside. Heat oil in a pan and add the mustard seeds. When the mustard seeds begin to crackle, add the curry leaves, chopped garlic, onions, and sauté until onions turn translucent. Add the coriander powder, cumin, salt and chilli powder. Add the tomatoes, fresh coconut and sauté for 4 to 5 minutes. Add the crab meat and cook for 3 to 4 minutes. Top up the crab shell with cooked crab mix, garnish with coconut and curry leaves.