When oil is heated, saute shallots, ginger and garlic for about 2-3 mins. Add spices and crab legs. Stir together until the legs becomes pink in color. Add in dried chilies and curry leaves. Stir again and pour in 1/2 liter of water. When soup is heated through, add tamarind juice and salt. Give a good stir and mix in coriander leaves before removing from heat.
You tried this recipe ? Mention @petitchef_en and tag #petitchef
Comments:
Really nutritious!!!
Its very useful for us
Niceeeeeeeeee
Good