Crab Curry

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 4 medium crabs, cut into half
• 4 tablespoons oil
• 1 pinch asafetida powder
• 2 cloves garlic, peeled,washed and crushed
• 6 medium onions
• 2 medium tomatoes
• 1/2 tablespoon turmeric powder
• 2 tablespoons red chili powder
• 1 cup grated fresh coconut
• 1 green cardamoms
• 4 cloves
• 10 -12 black peppercorns
• 1/2 inch cinnamon stick
• 2 bay leaves
• 1 tablespoon fennel seed
• 1/2 inch ginger
• 8 -9 cloves garlic
• 4 green chilies
• 1/2 cup fresh coriander leaves
• 1 green cardamoms
• 4 cloves
• 10 -12 black peppercorns
• 1/2 inch cinnamon stick
• 1 1/2 teaspoons fennel seeds

Recipe

• 1 first prepare the crab extract.
• 2 to do so, while cleaning the crabs separate all the legs and grind them with 1 cup of water until you obtain a thick extract.
• 3 repeat the same with the sieved mixture a couple of times till you get a fine paste/juice consistency.
• 4 keep aside.
• 5 now heat oil in a deep large bottomed skillet.
• 6 add a pinch of asafoetida powder and crushed garlic.
• 7 when the garlic turns brown, add the seasoning mixture.
• 8 when it starts crackling, add chopped onions and saute till they turn brown.
• 9 add tomatoes and cook until softened.
• 10 toss in turmeric and red chilli powders.
• 11 stir-fry for sometime (3-5 minutes) and then add the paste.
• 12 stir-fry for 5-7 minutes.
• 13 when this begins to simmer, add the crabs and pincers.
• 14 add just enough water to submerge the crabs.
• 15 once the curry starts boiling, add the crab extract.
• 16 allow it to boil well for a few minutes.
• 17 then add freshly ground coconut and allow it to boil for a few more minutes.
• 18 garnish with fresh corriander leaves.
• 19 serve hot with rice.
• 20 enjoy!