CRAB CURRY

Ingredients:

For the crabs:
3 pieces XXL-sized crabs, cleaned and halved
1 tsp turmeric powder
Salt

For pounding:
3 inches ginger
8 cloves garlic

Other ingredients:
1 tsp fenugreek seeds
1 large onion, sliced
1 sprig curry leaves
2 green chillies, sliced
3 Tbsp fish curry powder
1 Tbsp chilli powder (to make paste with some water)
1 tsp seedless tamarind paste
1 large tomato, sliced into 6
50ml coconut milk (purely optional)
Salt Water (depending on gravy thickness)
Cooking oil

Method:

1. Rub the crab pieces with turmeric powder and salt. Leave aside for 30 minutes.

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

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

4. Mix thoroughly and cover with lid.

5. Allow the crab pieces to change colour to slightly red and the juice from the crab to dry up a little. Keep stirring once in a while to avoid burning the bottom. Leave to cook for about 10 minutes.

6. Allow the gravy to boil for another 10 – 15 minutes.

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

8. Dish out and serve with plain rice.

Recipe By Venisri Senthan