I am not a huge seafood lover but I do have a soft spot for a good Kerala style Crab Curry.
So here is my recipe for a simple crab curry that is packed with flavor and comes together very quickly. When choosing crabs, choose female crabs because they have more flesh (sounds familiar? Lol). Also don't over cook the crabs as they will turn rubbery.
Ingredients 1:
Crab - 800 grams (cleaned)
Kashmiri chili powder - 1 tsp
Turmeric powder - 1 tsp
Tamarind (kudam puli) - a few pieces (substitute with 1 medium tomato)
Curry leaves - a handful
Salt & Pepper - to taste
Water - 1/2 cup
Ingredients 2 for gravy:
1 large onion - chopped (shallots will work well)
Ginger & garlic paste - 1 tablespoon each
Chili powder - 2 tsp
Turmeric Powder - 1 tsp
Coriander powder - 1 tbsp
Fenugreek powder - 1/2 tsp
Mustard seeds - 1 tsp
Green Chillies - 2 or 3
Curry leaves - a handful
Dried red chillies - 2
Coconut Oil - 3 tbsps
Coconut Milk - 1 to 2 cup
Method:
Boil everything under Ingredients 1 for about 15-20 mins. In another vessel or chatti (clay pot) heat coconut oil. Add chopped onion or shallots, green chillies and saute till translucent. Add ginger garlic paste and saute. Next add turmeric powder, coriander powder and chilli powder. Saute till raw smell disappears and until oil starts to separate. To this add your cooked crab with the juices. Next add coconut milk and bring to a gentle simmer. Turn off the heat. For tempering, heat coconut, splutter mustard seeds and dried red chillies. Add shallots and curry leaves. When shallots are brown and curry leaves crips pour it over the crab curry and enjoy with hot, steaming rice.
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