Mangalorean Crab Curry

Crabs large 2-3
Grated coconut-1/4 cup
Onions-1 large/ 2 small
Garlic- 3 large flakes
Kashmiri dried red chillies- 12
Whole coriander seeds- 1tbsp
Whole cumin seeds- 1tsp
Mustard seeds- 1tsp
Methi seeds- 1/2 tsp
Coconut milk- 1/2 can
Tamarind- marble size
Salt to taste
Oil- 3tsps
For tempering:
Mustard seeds- 1tsp
Crushed garlic flakes- 3 large/ 5 small
Curry leaves-1 sprig
Oil- 2tbsps
1. Lightly fry in some oil sliced onions and sliced garlic till brown and soft. Add grated coconut and fry till slightly browned. Keep aside.
2. In same pan lightly fry the whole dried red chillies, coriander, cumin, mustard and methi seeds till aromatic. Grind finely all the broiled ingredients in a mixie or in a grinding stone using 1/2 can of coconut milk. Keep masala aside. Retain the masala water by rinsing the mixie/ grinding stone with 2 cups water.
3. Clean and cut crab into large pieces, slightly break claws with a hammer or back of knife. Place in a large thick base vessel. Add 2 cups of masala water, salt and tamarind extract, close vessel and bring the crabs to a boil 5-7 mins( medium flame). Add the ground masala, check for salt/seasoning. Close lid and bring to a boil again. .
4. For tempering: In 2 tbsps of hot oil add mustard seeds, when splutters add, curry leaves and crushed garlic and fry till garlic turns a golden brown. Add seasoned oil over crab curry.
Crab curry is ready. Serve with boiled rice and vegetable sukke.

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