Crab Curry

Name: Crab Curry
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 medium crabs; 4 tbsp oil; 1 pinch asafetida powder; 2 clove garlic; 6 medium onions; 2 medium tomatoes; 0.5 tbsp turmeric powder; 2 tbsp red chili powder; 1 cup grated fresh coconut; 1 green cardamoms; 10 black peppercorns; 0.5 inch cinnamon stick; 2 bay leaves; 1 tbsp fennel seed; 0.5 inch ginger; 8 clove garlic; 4 green chilies; 0.5 cup fresh coriander leaves; 1 green cardamoms; 10 black peppercorns; 0.5 inch cinnamon stick; 1.5 tsp fennel seeds

A South Asian curry of crabs, tomatoes and coconut, seasoned with turmeric and chilli and simmered on the stove. It's finished with fresh corriander leaves.

1 hr 20 min · Serves 2 · Medium

Method

Start cooking mode

Time: Prep 35 min · Cook 45 min · 80 min total
Difficulty: medium

1
First prepare the crab extract. 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.
2
Repeat the same with the sieved mixture a couple of times till you get a fine paste/juice consistency.
3
Keep aside. Now heat oil in a deep large bottomed skillet. Add a pinch of asafoetida powder and crushed garlic.
4
When the garlic turns brown, add the seasoning mixture. When it starts crackling, add chopped onions and saute till they turn brown.
5
Add tomatoes and cook until softened. Toss in turmeric and red chilli powders. Stir-fry for sometime (3-5 minutes) and then add the paste.
5 min
6
Stir-fry for 5-7 minutes. When this begins to simmer, add the crabs and pincers. Add just enough water to submerge the crabs.
7 min
7
Once the curry starts boiling, add the crab extract. Allow it to boil well for a few minutes.
8
Then add freshly ground coconut and allow it to boil for a few more minutes. Garnish with fresh corriander leaves. Serve hot with rice.