Yield: Serves 4
- 8 crabs (factored at 2 medium-sized crabs per person)
- 1 1/2" lump of tamarind
- 1/2 cup hot water
- 2 large onions sliced
- 2 large tomatoes sliced
- 10 dry red chillies (use less if you do not want a hot curry)
- 2 tbsps garlic paste
- 1 tbsp ginger paste
- 1 1/2 cups grated fresh coconut
- 2 tbsps coriander powder
- 2 tbsps cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 green chillies slit
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- Hot water for gravy (approximately 3 cups)
- Salt to taste
I am terrible at it and not embarrassed to say this (a girl must after all, outsource some chores), but when I cook crabs, I invite my brother to clean them for me! His reward is Crab Curry :-)
In this matter of prepping crabs for cooking, I will hand you over to an expert... Molly Watson, my colleague and About.com's Guide to Local Foods, shows you step-by-step, with lovely pictures How to Clean a Crab and prepare it for use in my curry!
Crabs all cleaned and ready to go? Let's get started...
- Remove the crabs legs and keep aside. Cut the crab bodies into halves or quarters with a cleaver. Take off the claws from the legs so the leg is divided into two parts.
- Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
- Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (also called masala).
- Set up a deep, heavy-bottomed pan on a medium temperature and when it is hot, add the cooking oil and heat.
- Now add the green chillies and the masala paste you just prepared (as above), to the oil and sauté for 5 minutes. Stir frequently to prevent burning.
- Now add the 3 cups of water (add more or less hot water if you would like more or less gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
- Gently add the pieces of crab to the gravy and cook uncovered for 10 more minutes.
- Turn off the fire and serve immediately with plain boiled rice or Jeera Rice. Crab Curry is best eaten with your fingers!