Indian Chilli Curry.
First, clean 6 crabs and cut into two.
Optional - remove the big claws and keep aside if you want to make Indian crab soup (to be shared later).

Into crabs,
mix and marinate with 11/2 tsp turmeric powder,
1/2 tbsp corn flour,
1/2 tbsp rice flour and a little salt.

After 20 mins, fry in batches, remove and keep aside.
Leave about 1/4 cup oil in the same pan.
Sauté 7 chopped shallots and 3 sliced red chillies.

Add spice mix (1 tbsp fish curry powder, 1/2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder and 3 small bay leaves).
Also add 1 sliced tomato and stir till mushy.
Pour about 1 1/2 cups water (more for more gravy).
Stir and simmer.

Add 1/2 cup whisked yoghurt, some curry leaves, fried crabs and salt.
Stir all in.
Off the heat, stir again and set aside for 20 minutes (for curry to soak into crabs) before serving.


#indianchilicrab #spicycrab #indiancuisine #cookingcrab #navascooking #navaszen

Nava’s Zen Malaysian Style Fish Curry.

Let’s Cook.
To make -
sauté 5 smashed shallots,
1 tsp ginger paste,
1 tsp garlic paste and
1 tsp halba/fenugreek seeds in 4 tbsp of oil.

Add curry paste (2 tbsp fish curry powder mixed with water).
Fry till aromatic.

Add 1 sliced tomato.
Stir.
Add 2 sliced brinjals,
1 tsp kunyit/turmeric powder, salt and enough water for curry.
Stir and simmer till brinjal is half cooked.

Add 7 pcs of kembung fish. Simmer and cook.
Pour 1/2 cup thick coconut milk. Gently stir,
heat through, combine in coriander leaves and
remove from heat.
#fishcurry #malaysianrecipe #navascooking #navaszen

Brinjal Pickle - as a side dish or condiment for rice.
Let's make:

2 packets/about 1/4 kg small purple brinjals - slit/score a few times at the bottom and leave the stem on (see pictures).
Mix brinjals with 1 tsp turmeric powder and some salt.

Fry in batches till nice and brown, remove and keep aside.
Leave about 3 to 4 tbsp of oil in the same pan.

Add 1 or 2 tbsp (or per taste) dried chili paste/blended dried chilli paste,
1 tsp ginger paste/chopped ginger,
1 tsp garlic paste/chopped ginger,
1 tsp turmeric powder and 2 bay leaves.

Stir and cook till aromatic and oil splits.
Pour 1 cup tamarind juice (not too thick) and 2 tbsp white vinegar.
Season with palm sugar and salt (taste pls).

Simmer to thicken up slightly, add fried brinjals and 1 tbsp dried fenugreek leaves (or some curry leaves)

Gently stir and keep aside before serving, or cool down and bottle up.
#indianbrinjalpickle #brinjalpickle #brinjalachar
#navascooking
#vegetarianrecipe