2. Now for grinding, first transfer the kashmiri chilies in pestle and motor as chilies are the toughest to break down. After a while take out the crabs and add a spoon of coconut cream in curry.

Fresh crabs should feel heavy for their size. You can buy a crab live and boil it yourself; alternatively, ask your fishmonger to kill it for you, or buy it ready-cooked. If buying cooked crabmeat ...

Slice fresh coconut finely and dry it in a salamander heater. 4. Heat little oil in a pan. Add mustard seeds, urad dal and curry leaves to prepare south Indian tempering (tadka) 5. Toss dried coconut ...

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Add the garlic, curry powder, and ginger ... Garnish each bowl with a small mound of crab salad, drizzle with pumpkin-seed oil and pomegranate seeds, and ladle in the soup.

Burgers, in the sense of sandwiches with thick buns, are pretty versatile, but that doesn’t mean they’re suited for any and all sorts of fillings. Generally, you want either something that can be ...

We were privileged, albeit in a humble way, to enjoy scallops, lobster and crab by the sea growing up, and this dish is a celebration of those times. Prep time: 45 minutes 4 Play The Telegraph’s ...

Cook the rice until fluffy and steaming, then serve alongside the creamy chicken curry. While it's best enjoyed hot from the slow cooker, leftovers taste great using this recipe. Stuff any ...