Ingredients:
500g whole crabs
½ coconut, freshly grated
6 Kashmiri chilies
½ tbsp coriander seeds
¾ tbsp cumin seeds
6 black peppercorns
6 cloves garlic
4 cloves
10g tamarind paste
1 inch stick cinnamon
2 green chilies, sliced lengthwise
1 medium onion, sliced
6 curry leaves
2 tbsp vegetable oil
Salt to taste
Water as required
Directions:
Scrub and clean the crabs. Remove the claws and shell. Take out the crab meat from the shell. Break the claws with a crab cracker and take out the flesh.
Grind the Kashmiri chilies and dry spices into a paste.
Mix the grated coconut and tamarind with a little water to make a smooth paste.
Heat the oil on a large pan over medium heat.
Fry the sliced onion until browned.
Add the curry leaves and sauté for about 2 minutes.
Put in the crab meat, add a little hot water and bring to a boil.
Add the sliced green chilies and salt to taste.
Reduce heat and simmer for about 15-20 minutes until the crab meat is cooked and the gravy becomes thick. Serve with rice.
