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🇮🇳 Indian

Crab Kewra Chutney

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Jorhat cooking — Crab Kewra Chutney brings a kewra touch with a classic chutney finish. About 37 minutes from fridge to table.

Prep 17 min Cook 20 min Serves 6 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Coriander Powder1 tsp
  • Vegetable Oil2 tbsp
  • Crab2, cleaned

Optional extras

  • Green Chili1-2, slit
  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

  7. 7

    Adjust seasoning and serve.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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Video: Kewra Chingri Mach Tok Recipe/Kewra and Prawn Chutney Recipe · on YouTube