Crab curry is one of the sea food delicacies which we enjoy. This crab masala is made in the Mangalorean style with aromatic spices and roasted coconut.
Ingredients
1. Crab – 1 kg
2. Onion sliced – 2
3. Mustard seeds – ½ tsp
4. Green chilli – 3-4
5. Fenugreek seeds – ½ tsp
6. Curry leaves
7. Oil – 2 Tbsp
8. Salt
For the masala
1. Kashmiri red chillies – 8
2. Pepper corns – 1 Tbsp
3. Coriander seeds - 1 Tbsp
4. Cumin seeds - 1tsp
5. Fenugreek seeds – ¼ tsp
6. Fennel seeds – 1 tsp
7. Poppy seeds – ½ tsp
8. Cinnamon – 2 inch
9. Cardamom – 2-3
10. Cloves – 3
11. Star anise – 1
12. Bay leaf – 1
13. Onion chopped – 1
14. Grated coconut – 1 cup
15. Tomato chopped – 1
16. Ginger – 1 inch
17. Garlic – 5
18. Tamarind – 1 lemon size
19. Turmeric – 1 tsp
Preparation
1. Soak the tamarind in ½ cup of water.
2. Heat a pan and dry roast red chillies and keep aside.
3. Dry roast pepper corns, coriander seeds, cumin seeds, fenugreek seeds and fennel seeds and keep aside.
4. Dry roast poppy seeds, cinnamon, cardamom, cloves, star anise and bay leaf and keep aside.
5. In the same pan roast the grated coconut, onion, ginger, garlic and sauté for one minute. Add turmeric powder and tomato. Sauté till tomatoes are soft.
6. Cool all the roasted ingredients and grind with tamarind water to a fine paste.
7. Heat oil in a pan. Crackle mustard seeds and add fenugreek seeds, sliced onion, green chillies and curry leaves. Sauté till onions are slightly brown.
8. Add the ground paste to the pan. Add 2-3 cups of water (water should cover the crab pieces) and let it boil.
9. Then add the cleaned crab and salt and cook covered on medium flame for 15-20 minutes till the gravy is thick.
10. Remove from fire and serve hot.
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