Crab Coconut curry is a Mangalorean delicacy cooked in traditional coconut-based curry with loads of aromatic flavors from curry leaves and coconut oil.
Course Curry, Main Course
Cuisine Indian
Keyword Crab, Curry, seafood
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 5
Author Shanaz Rafiq
Ingredients
3piecescrabslarge size, cut into half
1onion sliced
1tomato chopped
5tablespooncooking oil
1teaspoonsaltor as per taste
For Curry Paste
1cupdesiccated/fresh coconut
8dry red chilies
1tablespooncoriander seeds
1teaspooncumin
¼teaspoonfenugreek seedsmethi seeds
1small onion chopped
2piecesgarlic chopped
5-6curry leaves
2cloveswhole spice
1tablespoontamarind pulp1/2 cup tamarind soaked water
¼teaspoonturmeric powder
For Tadka (tempering)
1teaspoonmustard
2clovesof garlic sliced
5curry leaves
3tablespooncoconut oil
Instructions
Clean the crab
Clean the crabs by lifting the shell and cleaning the interior part under running water. Trim the claws and remove the sharp edges on the claws. Trim the ends of all the limbs.
Sprinkle some salt and turmeric powder and set aside for 15 minutes. And then wash off all the salt and turmeric powder until the water runs clear.
For the curry paste
Prepare the curry paste by first dry roasting the first 5 ingredients (till methi seeds) just for 2 minutes. Place the roasted ingredients in a grinding jar and add the rest of the ingredients under Curry Paste. Grind to a smooth paste and if needed add a few tablespoons of water.
For the curry
Heat cooking oil in a saucepan and saute sliced onion till soft and pink. Then add chopped tomato followed by the curry paste. Fry the curry paste on low flame for 5 minutes or till you see the oil separating.
Now add 2 or 3 cups of water and 1 teaspoon salt depending on the consistency you need for your curry. (according to your preference you can keep the consistency of the curry thick or runny)
When the curry comes to a boil, add crab pieces and continue cooking with the lid on for 15 minutes or until the crab is fully cooked. Turn off the heat.
For Tadka
Start by heating coconut oil in a small pan. Add mustard seeds and when it stops crackling add sliced garlic and cook till it changes color. Then add curry leaves and cook only for a few seconds. Turn off the heat and pour this tempering oil over the curry.