Thanks for sharing this recipe Anita ji 🙏. I love seafood and mostly cook using coconut milk. I will try this pre frying recipe as I cook it straight up, no frying. Have eaten fried ones long time ago. Will let you know how it turns out yah !!
Dear Yogisha, You are welcome. My husband loves eating this curry the next day because he says it tastes like crab curry. I am sure that you and your family will love this curry. Regards Anita.
Dear Jayant, My family loves this curry as well. My husband always says that it tastes like crab curry. Let me know how your curry turns out. Regards Anita.
@@anitasguidetosimplecooking Ok thank you. In Australia over here there is an asian shop and I saw shark one time - but I think there meat has too much mercury in it. Maybe upload a Crab and prawn soor-a-wa. Very similar to this but masala style for crab. I know you know. :)
Dear Skillz, you are welcome. Depends where you live in Australia. Here in Brisbane, there are two suburbs, Darra and Inala where all the fresh seafood are always available at the Asian shops.I have already uploaded the video on prawn curry. I don't have to make crab curry as my Mum always makes it for me and my family. A few of my subscribers have already requested me , so I have already uploaded the two recipes on crab curry in detail: one with coconut milk and the other one is spicy fried crab curry. I will send it to you as soon as I can. Regards Anita.
Dear Skillz, please find below 2 different recipes for crab curry. Regards Anita Crab Curry In Coconut Milk (Fiji Style) Ingredients: 3 - 4 Medium Crabs OR 6 Small Crabs 1 Medium Onion Chopped 1 tin coconut Milk / Cream Fresh Or Frozen Coriander For Garnishing 3 Tbsp Oil 2 Sprigs Of Curry Leaves 1/2 Tsp Cumin Seeds 1/2 Tsp Mustard Seeds 1 Tsp Turmeric Fresh Chilli Or Chilli Powder (According To Taste) 3 Tbsp Curry Powder ( or Homemade Curry Masala) Salt To Taste 4 Cups Hot Water ( or required consistency ) 6 - 8 Garlic Crushed Method: 1) First remove the shell from the crab, wash and clean them well .Then remove the claws, legs and cut the stomach in half or quarter depending on the size of the crabs and put them aside. 2) Take a pot, put it on medium heat, add the oil and heat it for 30 seconds. When the oil gets hot, add cumin and mustard seeds, onions , garlic and curry leaves, give it a mix and cook it for 2 to 3 minutes or until the onions get a light brown colour. (Do not let the onions get burnt). 3) Add the crab pieces ,curry powder (masala), turmeric, fresh chilli or chilli powder, salt to taste and give it a good mix, lower the heat and cook it for 2 minutes stirring it frequently to stop the spices from burning. 4) After 2 minutes, add enough hot water to cover up the crabs, increase the heat to medium, put a lid on leaving a small gap for the steam to escape and cook it for 15 min utes, stirring it twice during cooking. 5) After 15 minutes, add coconut milk, give it a mix and cook it for 5 minutes. 6) After 5 minutes, give it a mix, taste your salt, turn the heat off and garnish it with fresh or frozen coriander leaves. If you want to know how to freeze coriander leaves, I will put the link below. 7) Enjoy it with roti or rice. Link for freezing coriander: ua-cam.com/video/jN3kzETowjM/v-deo.html Spicy Fried Crab Curry Recipe (Fiji Style) Ingredients: 3 - 4 Medium Crabs or 6 Small Crabs 1 Medium Onion Chopped Fresh Chilli or Chilli Powder (According To Taste) 1 Cup Water 1 Tsp Turmeric Salt To Taste 1/2 Cup oil 2 Sprigs Curry Leaves 1/2 tsp cumin Seeds 1/2 tsp mustard Seeds 6 - 8 Garlic crushed 3 Tbsp Curry Powder ( or Homemade Curry Masala) Method: 1) First remove the shell from the crabs, wash and clean them well. Then remove the claws, legs and cut the stomach in half or quarter depending on the size of the crab and put them aside. 2) Put a pot on medium heat and heat the oil, When the oil gets hot, add cumin and mustard seeds, curry leaves and onions and cook it for 2 - 3 minutes or until the onions get a light brown colour. 3) Add the crab pieces, curry powder (masala), salt to taste, chilli and turmeric, mix it well, lower the heat and cook it for 1 minute. 4) Add one cup of hot water, mix it well , put a lid on and cook it for 20 minutes or until all the water has absorbed stirring it frequently making sure the spices get coated well with the crab pieces. If the water gets dried very quickly, depending on the amount of crabs, you can add a little bit more water accordingly. 5) After 20 minutes, taste your salt, turn the heat off and garnish it with some fresh or frozen coriander leaves. If you want to know how to freeze coriander leaves, I will put a link below. 6) Enjoy it with roti or rice. Link for freezing coriander: ua-cam.com/video/jN3kzETowjM/v-deo.html
Dear Vinay, My Mum makes jungli murgi and jungli murga soorwa all the time. She makes the best curry. When I see her tomorrow , I will ask her and get back to you. Regards Anita.
Hi Vinay, please find the recipe for junglie murgi. Regards Anita Fresh Rooster / Chicken Curry (Jungli Murga / Soorwa) Ingredients: • 1 Jungli Rooster Or Chicken • 4 Tbsp Curry Powder • 1 Tsp Turmeric Plus 2 Tsp Extra For Rubbing over the Rooster / Chicken • Chilli Powder To Taste • 4 - 6 Cloves Of Crushed Garlic • Small piece of Crushed Ginger • 2 Tsp Of Carom Powder ( Dry roast it for 2 minutes and grind it into a powder) • 1/2 Tsp Cumin Seeds • 1/2 Tsp Mustard Seeds • 5 cm Piece Of Cinnamon Stick (Broken in Half) • 4 Whole Cardamom (Elaichi) • 1 Medium Onion Chopped • 2 Sprigs of Curry Leaves • Salt To Taste • 4 Tbsp Oil • Hot Water (For Soorwa & Adjust It Accordingly) Method: 1) After burning the rooster or chicken over some flame to burn of the fine feathers, rub the extra turmeric all over and rinse it well 2) Cut it into curry size pieces , rinse it well and put them in a colander to drain. 3) Put a pot on medium heat, add oil and heat it. 4) Add cardamom, cinnamon stick ,cumin and mustard seeds, give it a mix and cook it for 30 seconds. Add chopped onions and curry leaves, give it a mix and cook it until the onions get a light brown colour. 5) Add chopped rooster or chicken, salt and turmeric. Mix it well to combine, put a lid on and cook it for 15 minutes. 6) After 15 minutes, add curry powder and chilli powder. Mix it well, put a lid on leaving a small gap for the steam to escape and cook it for another 15 minutes, stirring it once during cooking. 7) Add crushed ginger and garlic paste and carom powder . Mix it well and cook it for 5 minutes. 8) Add enough hot water, give it a mix and taste your salt. You can add salt according to your taste. The amount of hot water will depend on the amount of soorwa you want. Put a lid on, leaving a small gap and cook it for 30 minutes. 9) After 30 minutes, taste your meat to see if it is tender and taste your salt again. . If it is not tender then cook it for a further 10 minutes and try it again. 10) Turn the heat off and garnish it with some fresh or frozen coriander leaves. 11) Serve with rice or pooris. Enjoy.
Just made this tonight and it was delicious. Thanks so much for sharing the recipe 🙏🏻
Dear Andrew, You are welcome. I am glad you enjoyed my recipe. Regards Anita.
i made it today ot was delicious..thank you for sharing the recipe❤
Dear Anica, You are welcome. Glad you enjoyed this recipe. Regards Anita.
Very well explained easy to understand much appreciated
Dear Angela, Thank you. Hope you and your family are well and keeping safe. Regards Anita.
Looking forward for more seafood recipes.
Dear Yogisha, I will try to upload spicy fried salmon soon. Regards Anita.
@@anitasguidetosimplecooking ,omg... yes please 🙏💞🙋♀️ & thanks in advance!!
Dear Yogisha, My pleasure. Regards Anita.
Thanks for sharing this recipe Anita ji 🙏.
I love seafood and mostly cook using coconut milk. I will try this pre frying recipe as I cook it straight up, no frying. Have eaten fried ones long time ago. Will let you know how it turns out yah !!
Dear Yogisha, You are welcome. My husband loves eating this curry the next day because he says it tastes like crab curry. I am sure that you and your family will love this curry. Regards Anita.
Bahut acha macharee ke suruwa, I am cooking that tonight.
Dear Jayant, My family loves this curry as well. My husband always says that it tastes like crab curry. Let me know how your curry turns out. Regards Anita.
My fish curry turned out so nice .Thank you Anita.
Dear Jayant, You are welcome. I am glad to hear that you enjoyed your fish curry. Regards Anita.
Vinaka valevu! Was looking all over the place for a recipe my mum used to cook surua fish and boom! You used the exact same recipe.
Dear Mel, You are welcome. I am glad my site was helpful. Thank you for watching. Regards Anita.
looks great!!!
Dear How to Cook With Look, Thank you. Regards Anita.
Looks great. I’m going to do this for sure. From Auckland
Dear Leon, Hope you enjoy this curry. Regards Anita,
@@anitasguidetosimplecooking made it two weeks ago and it was amazing. Doing again tonight. The family loves it! Thanks Anita!
❤love your channel.
Dear Loi Isaako, Thank you. Regards Anita.
Thank you . Really nice
Dear Surekha, You are welcome. Hope you enjoy this recipe. Regards Anita.
Vinaka I live in Pago Pago and I'm putting my fish out to thaw.suruwa tonight
Dear Maraea, That sounds yummy. Hope you enjoy this recipe. Regards Anita.
Hi Anita Aunty -Wish fish is preferred? I think my mom would use a snapper or a cod.
Dear Skillz, You can use any fish of your choice. I have tried it with snapper and it was absolutely delicious. Regards Anita.
@@anitasguidetosimplecooking Ok thank you. In Australia over here there is an asian shop and I saw shark one time - but I think there meat has too much mercury in it. Maybe upload a Crab and prawn soor-a-wa. Very similar to this but masala style for crab. I know you know. :)
Dear Skillz, you are welcome. Depends where you live in Australia. Here in Brisbane, there are two suburbs, Darra and Inala where all the fresh seafood are always available at the Asian shops.I have already uploaded the video on prawn curry. I don't have to make crab curry as my Mum always makes it for me and my family. A few of my subscribers have already requested me , so I have already uploaded the two recipes on crab curry in detail: one with coconut milk and the other one is spicy fried crab curry. I will send it to you as soon as I can. Regards Anita.
Dear Skillz, please find below 2 different recipes for crab curry. Regards Anita
Crab Curry In Coconut Milk (Fiji Style)
Ingredients:
3 - 4 Medium Crabs OR 6 Small Crabs
1 Medium Onion Chopped
1 tin coconut Milk / Cream
Fresh Or Frozen Coriander For Garnishing
3 Tbsp Oil
2 Sprigs Of Curry Leaves
1/2 Tsp Cumin Seeds
1/2 Tsp Mustard Seeds
1 Tsp Turmeric
Fresh Chilli Or Chilli Powder (According To Taste)
3 Tbsp Curry Powder ( or Homemade Curry Masala)
Salt To Taste
4 Cups Hot Water ( or required consistency )
6 - 8 Garlic Crushed
Method:
1) First remove the shell from the crab, wash and clean them well .Then remove the claws, legs and cut the stomach in half or quarter depending on the size of the crabs and put them aside.
2) Take a pot, put it on medium heat, add the oil and heat it for 30 seconds. When the oil gets hot, add cumin and mustard seeds, onions , garlic and curry leaves, give it a mix and cook it for 2 to 3 minutes or until the onions get a light brown colour. (Do not let the onions get burnt).
3) Add the crab pieces ,curry powder (masala), turmeric, fresh chilli or chilli powder, salt to taste and give it a good mix, lower the heat and cook it for 2 minutes stirring it frequently to stop the spices from burning.
4) After 2 minutes, add enough hot water to cover up the crabs, increase the heat to medium, put a lid on leaving a small gap for the steam to escape and cook it for 15 min utes, stirring it twice during cooking.
5) After 15 minutes, add coconut milk, give it a mix and cook it for 5 minutes.
6) After 5 minutes, give it a mix, taste your salt, turn the heat off and garnish it with fresh or frozen coriander leaves. If you want to know how to freeze coriander leaves, I will put the link below.
7) Enjoy it with roti or rice.
Link for freezing coriander: ua-cam.com/video/jN3kzETowjM/v-deo.html
Spicy Fried Crab Curry Recipe (Fiji Style)
Ingredients:
3 - 4 Medium Crabs or 6 Small Crabs
1 Medium Onion Chopped
Fresh Chilli or Chilli Powder (According To Taste)
1 Cup Water
1 Tsp Turmeric
Salt To Taste
1/2 Cup oil
2 Sprigs Curry Leaves
1/2 tsp cumin Seeds
1/2 tsp mustard Seeds
6 - 8 Garlic crushed
3 Tbsp Curry Powder ( or Homemade Curry Masala)
Method:
1) First remove the shell from the crabs, wash and clean them well. Then remove the claws, legs and cut the stomach in half or quarter depending on the size of the crab and put them aside.
2) Put a pot on medium heat and heat the oil, When the oil gets hot, add cumin and mustard seeds, curry leaves and onions and cook it for 2 - 3 minutes or until the onions get a light brown colour.
3) Add the crab pieces, curry powder (masala), salt to taste, chilli and turmeric, mix it well, lower the heat and cook it for 1 minute.
4) Add one cup of hot water, mix it well , put a lid on and cook it for 20 minutes or until all the water has absorbed stirring it frequently making sure the spices get coated well with the crab pieces. If the water gets dried very quickly, depending on the amount of crabs, you can add a little bit more water accordingly.
5) After 20 minutes, taste your salt, turn the heat off and garnish it with some fresh or frozen coriander leaves. If you want to know how to freeze coriander leaves, I will put a link below.
6) Enjoy it with roti or rice.
Link for freezing coriander: ua-cam.com/video/jN3kzETowjM/v-deo.html
Aunty, do you have a recipe of jungli murgi
Dear Vinay, My Mum makes jungli murgi and jungli murga soorwa all the time. She makes the best curry. When I see her tomorrow , I will ask her and get back to you. Regards Anita.
@@anitasguidetosimplecooking made it two weeks ago and it was amazing. Doing again tonight. The family loves it! Thanks Anita!
Hi Vinay, please find the recipe for junglie murgi. Regards Anita
Fresh Rooster / Chicken Curry (Jungli Murga / Soorwa)
Ingredients:
• 1 Jungli Rooster Or Chicken
• 4 Tbsp Curry Powder
• 1 Tsp Turmeric Plus 2 Tsp Extra For Rubbing over the Rooster / Chicken
• Chilli Powder To Taste
• 4 - 6 Cloves Of Crushed Garlic
• Small piece of Crushed Ginger
• 2 Tsp Of Carom Powder ( Dry roast it for 2 minutes and grind it into a powder)
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Mustard Seeds
• 5 cm Piece Of Cinnamon Stick (Broken in Half)
• 4 Whole Cardamom (Elaichi)
• 1 Medium Onion Chopped
• 2 Sprigs of Curry Leaves
• Salt To Taste
• 4 Tbsp Oil
• Hot Water (For Soorwa & Adjust It Accordingly)
Method:
1) After burning the rooster or chicken over some flame to burn of the fine feathers, rub the extra turmeric all over and rinse it well
2) Cut it into curry size pieces , rinse it well and put them in a colander to drain.
3) Put a pot on medium heat, add oil and heat it.
4) Add cardamom, cinnamon stick ,cumin and mustard seeds, give it a mix and cook it for 30 seconds. Add chopped onions and curry leaves, give it a mix and cook it until the onions get a light brown colour.
5) Add chopped rooster or chicken, salt and turmeric. Mix it well to combine, put a lid on and cook it for 15 minutes.
6) After 15 minutes, add curry powder and chilli powder. Mix it well, put a lid on leaving a small gap for the steam to escape and cook it for another 15 minutes, stirring it once during cooking.
7) Add crushed ginger and garlic paste and carom powder . Mix it well and cook it for 5 minutes.
8) Add enough hot water, give it a mix and taste your salt. You can add salt according to your taste. The amount of hot water will depend on the amount of soorwa you want. Put a lid on, leaving a small gap and cook it for 30 minutes.
9) After 30 minutes, taste your meat to see if it is tender and taste your salt again. . If it is not tender then cook it for a further 10 minutes and try it again.
10) Turn the heat off and garnish it with some fresh or frozen coriander leaves.
11) Serve with rice or pooris.
Enjoy.
Dear Leon, you are welcome. I am glad your family loved my recipe. Regards Anita.
Vinaka Anita
Dear Miri, You are welcome. Regards Anita.