6 - 8 (1 kg (2.2 lb)) Crabs, medium-sized, washed
Grind to a smooth paste with a little water:
12 Kashmiri chillies (sookhi lal mirch)
1 tbsp (6 g) Coriander (dhaniya) seeds
1 1/2 tsp (3 g) Cumin (jeera) seeds
10 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1 inch stick
6 Cloves (laung)
12 cloves Garlic (lasan), chopped
30 g (1 oz) Tamarind (imli), lemon-sized ball
2 cups (200 g) 7 oz Coconut (nariyal), grated
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Onions, medium-sized, finely sliced
6 - 8 leaves Curry leaves (kadhi patta)
3 - 4 Green chillies, slit
Salt to taste
1 tbsp (6 g) Coriander (dhaniya) seeds
1 1/2 tsp (3 g) Cumin (jeera) seeds
10 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1 inch stick
6 Cloves (laung)
12 cloves Garlic (lasan), chopped
30 g (1 oz) Tamarind (imli), lemon-sized ball
2 cups (200 g) 7 oz Coconut (nariyal), grated
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Onions, medium-sized, finely sliced
6 - 8 leaves Curry leaves (kadhi patta)
3 - 4 Green chillies, slit
Salt to taste
method
1. Break the claws and legs of the crabs. Discard the shell, gills, and stomach pouch.
2. Heat the oil in a pan; saute the onions until soft. Stir in the curry leaves. Add the spice paste and saute for 3 minutes. Mix in the crab pieces, claws, and legs. Add 2 cups water, green chillies, and salt. Bring the mixture to the boil, lower heat and simmer, partially covered, for 15 minutes until the crabs are cooked. Adjust seasoning.
3. Serve hot with steamed rice or crusty bread.
2. Heat the oil in a pan; saute the onions until soft. Stir in the curry leaves. Add the spice paste and saute for 3 minutes. Mix in the crab pieces, claws, and legs. Add 2 cups water, green chillies, and salt. Bring the mixture to the boil, lower heat and simmer, partially covered, for 15 minutes until the crabs are cooked. Adjust seasoning.
3. Serve hot with steamed rice or crusty bread.
serving amount
serves: 6 - 8
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