COCONUT CRAB CURRY

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

COCONUT CRAB CURRY

INGREDIENTS

6-8 Live blue crabs or 2 Dungeness crabs or Mud crabs, about 1-½ lb each

1 Can coconut milk

1 Lime, juiced

3-½ tbsp Malaysian fish curry powder

1-½ tbsp Chili powder

2 tsp Turmeric powder

8-10 Curry leaves

2 Red onions, sliced

4-6 Cloves garlic

1 Inch fresh ginger, sliced

4 tbsp Vegetable oil

3 Cups water

Salt to taste

HOW TO MAKE COCONUT CRAB CURRY

Wash the Blue crabs and cut it into halves and Dungeness or Mud crabs can be cut into 4.

Crack the shells and claws gently with a mallet. Grind onions, garlic and ginger to make a fine paste.

Add vegetable oil to a hot pot and stir-fry paste for 2-3 minutes.

Take a small bowl, combine chili powder, fish curry powder and turmeric powder, few tbsp water and mix into a thick paste.

Add this paste to the pot, stir-fry till quite toasted and oil starts to ooze from paste. Now add coconut milk, curry leaves, water, and season with salt.

When the mixture starts to boil, decrease the heat to a simmer, stirring occasionally till the sauce thickens slightly for about 15-18 minutes.

Add lime juice and crabs, stir to coat with sauce. Cover and simmer till crabs turn red. Take out crabs from the pot and keep warm, let stand for about 15 minutes