CRAB CURRY

CRAB CURRY

INGREDIENTS

Small crabs - 10
Shallots - 10
Green Chillies - 3
Grated Coconut - 1/2 cup
Thick Coconut Milk - 1 cup
Ginger Garlic Paste - 1 Tbsp
Tomatoes - 2
Fennel - 2 Tsp
Cumin - 1 Tsp
Red Chilli Powder - 1 Tbsp
Coriander Powder - 2 Tsp
Pepper Powder - 1 Tbsp
Turmeric Powder - 1/4 Tsp
Garam Masala Powder - 1 Tsp
Coriander Leaves - 4 Tbsp
Curry Leaves - 1 sprig
Salt - To Taste
Coconut Oil - 4 Tbsp

METHOD

Clean crabs and set aside
Dry roast coconut along with shallots fennel cumin and curry leaves
Once it's done add the spice powders and let it cool at room temperature
Grind the roasted ingredients to a smooth paste
Heat oil in a pan and curry leaves and add ginger garlic paste and sauté till raw smell is no more
Slice green chillies and tomatoes and add to the pan
Add the ground roasted coconut paste and sauté for a few minutes
Add in some water and the cleaned crabs
Add salt to taste and cook covered for 10 - 15 minutes
Add in the coconut milk and simmer for a few minutes
Serve garnished with chopped coriander leaves

NOTE
For a dry crab roast simmer till gravy dries up
Adjust ingredients to suit your palate