A south Indian version of crab curry from ” The cooking of Southern India” by Rafi Fernandez.
Ingredients
- 6 medium crabs or 2 lb crab claws
- 4 tbsps vegetable oil
- 1 large onion peeled and finely sliced
- 6 plump garlic cloves peeled and finely sliced
- 1 inch fresh ginger peeled and finely sliced
- 1 large tomato chopped
- 6 green chillies deseeded if wished and chopped
- 6 tbsps dessicated coconut
- sea salt
- 1 tsp aniseed
- 1 tsp poppy seeds
- 10 blanched almonds
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp Chilli powder
- 1 inch stick cinnamon
- 3 cardamons bruised
- 6 fl oz hot water
- Coriander leaves to garnish
Servings:
Instructions
- Remove the large crab shells and discard any fibrous tissue found under the shell. Divide each body into four. Break the large claws and crack with a hammer. Separate smaller claws and leave whole.
- Heat the oil and fry the onion, garlic, ginger, tomatoes and green chillies until the onions are translucent. Remove from the oil, blend in a food processor and set aside.
- Dry roast the coconut, aniseed, poppy seeds, almonds and then grind to a smooth paste. Mix in the garam masala, ground coriander and chilli powder and set aside.
- Reheat the oil in a large pan and fry the cinnamon and cardamons until aromatic. Add the onion and spices paste and stir fry for two minutes. Add the crab and claws and mix well.
- Add the hot water and simmer for about 15 minutes until the crab is cooked through. Serve hot.
- You can make this using 1lb fresh crab meat instead of crab in its shell. Only use 1/4 pint water and simmer for 7-10 minutes only.
Share this Recipe
Powered byWP Ultimate Recipe