Sea crab curry

Sea crab curry recipe

Ingredients:
Sea crabs – ½ kg (How to clean crabs? - Here is a cool link.)
Coriander seeds – 1 tablespoon
Cummin seeds – 1 teaspoon
Black peppercorns – 1 teaspoon
Fenugreek seeds – 1 teaspoon
Garlic – 8 flakes
Ginger – 1-inch piece
Green chillies – 6, medium size, medium hot (or dried red chillies - 4)
Turmeric powder – ½ teaspoon
Tamarind extract – 2 tablespoons (or tomatoes – 1, finely chopped)
Coconut – 1 cup, grated (half portion of a medium-sized coconut)
Onion – 1, finely chopped
Salt – 1 teaspoon, adjust to taste
Oil – 2 teaspoons (preferably coconut oil)

Method: Fry lightly the coriander seeds, cummin seeds, black peppercorns, and fenugreek seeds taking care not to brown them. Grind it along with ginger, garlic, green chillies, coconut, and turmeric powder to a smooth paste. Heat a flat-bottomed vessel and pour in the oil. When it becomes smoking hot, add the onions and saute till the onion edges turn brown here and there. Add the ground masala paste and salt. Fry for a minute. Add the tamarind extract or tomatoes at this stage and saute till the tomatoes are soft. Add the crabs and mix it well with the masala. Pour 2 cupfuls of hot water over the crabs or sufficient to just cover it. Cover and cook over moderate heat till the crabs are cooked well and the gravy is thickish to your required consistency. Garnish with chopped coriander leaves and serve hot with plain rice. Enjoy!

Traditional Indian Home Cooking Recipe: Sea crab curry