CRAB CURRY RECIPE

CRAB

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.

CRAB CURRY RECIPE

INGREDIENTS

3 pcs XL sized crabs ~ cleaned and halved

1 tsp turmeric powder

salt

Coarsely pounded

3 inches ginger

8 cloves garlic

1 tsp fenugreek seeds

1 large onion ~ sliced

1 sprig curry leaves

2 green chillies ~ sliced

3 tbsps fish curry powder *

1 tbsp chilli powder * make a paste with little water

1 tsp seedless tamarind paste

1 large tomato ~ sliced into 6

salt

sufficient water 

50ml coconut milk -  purely optional

cooking oil

HOW TO COOK

Heat up a wok with oil and saute fenugreek seeds. Add sliced onion, curry leaves and green chillies. Stir for 1 minute.

Add pounded ginger and garlic. Stir for 2 minutes and add in the marinated crab pieces.

Mix thoroughly and cover with lid.

Allow the crabs pieces to change color to slightly red and the juice from crab dries up a little. Keep stirring once a while to avoid burned bottom. I left them to cook for about 10 minutes.

Add the paste of curry & chilli powder. Mix evenly and add water, tamarind paste and salt.

Allow the gravy to boil for another 10-15 minutes.

Add tomatoes and coconut milk, boil again. Add salt if needed.