Malabar Crab Curry

Malabar Crab Curry  -  Anita Pai

Recipe:

Crab 500gms, cleaned and cut in half

Onion 1 big, sliced

Tomatoes 2, sliced

Ginger 2” piece, chopped

Turmeric powder ½ tsp

Salt to taste

Coconut oil 1 tbsp

Curry leaves 1 sprig

Coconut milk 1 cup

For the masala:

Coriander powder 2-3 tbsp

Chilly powder 1 tbsp

Black Peppercorns 1tsp

Jeera ½ tsp

Cinnamon ½” piece

Cloves 2

Garlic 3-4 cloves

Curry leaves 2 sprigs

Preparation:

Heat a pan and dry roast the masala ingredients together till it turns into a dark brown color. Keep aside and let it cool.

Once it’s cool, grind into a smooth thick paste with some water. Keep aside.

Now, heat a skillet or kadai and add the oil. Fry the onion and ginger together, (you can add a green chilly too if you want to, but I wouldn’t recommend that coz that might make the curry too hot as it already contains black pepper as well as red chilly powder) when the onion stats to become transparent, add some salt and turmeric powder. Keep frying for couple of minutes, then add the tomatoes and curry leaves. Fry till the tomatoes are soft.

Add the crab pieces, and half a cup of water. Close lid and simmer for about 10 minutes.

Open the lid and cook for a couple of minutes, now add the ground masala. Add half a cup of water.

Close lid, leaving a small gap to let it evaporate and cook on a slow flame for another 10 minutes.

Now open the lid and add 1 cup coconut milk and cook for 10 more minutes.

And the crab curry’s ready to be served.