Make a delicious Indian crab curry using spices and coconut milk. A curry in India means a dish which has gravy. It is normally eaten either with plain rice or chapati (Indian bread). Enjoy the flavor of crabs mixed with onion, ginger, garlic and spices. This recipe goes best with plain boiled rice. If you are a seafood fan, you will love this recipe.
Serves 2-3
The Ingredients required are as follows
2 Crabs (approx 750 gm)
2 small Onions
2 Tsp Ginger-Garlic paste
4 dry red chilies (break and remove the seeds)
1 Tsp dry roasted poppy seeds
1 Tbsp dry roasted Coriander seeds
1 Tsp dry roasted Cumin seeds
1/4 Tsp dry roasted Fenugreek seeds (methi dana)
4-5 black peppercorns
1/2 Tsp Turmeric powder
100 ml Coconut milk
1/2 Tsp Tamarind paste
1 Bay leaf
2-3 Curry leaves
2 Tsp oil
1/2 Tsp Fennel seeds (saunf)
Salt to taste
How to dry roast the spices?
Simply heat a heavy bottom non stick pan and put the spice) in it (without oil. Reduce the heat to a minimum. Stirring constantly with a wooden spoon to maximize, not roasted. Come after about 1-2 minutes, a lovely aroma of spices and change the color of each well. Remove them on a plate and lead the roasting of the other spices in the same way.
Clean the crabs and put them in a pot with water (a little more than is necessary) they cover up. Add 1 teaspoon of salt. Bring it to boil and cook thecrabs for 7-10 minutes. Remove the crabs, add 1 bay leaf in the water and reduce this water by half.
Meanwhile, take 4 dry red chilies, break them and remove as many seeds as you can and discard the seeds (we need the chilies to give a good color to the gravy yet not making it too hot).
In half a cup of hot water, soak the roasted poppy seeds and these chilies (for 1/2 an hour).
Dry roast the other ingredients. Now blend the onions, ginger-garlic, soaked chilies and poppy seeds, coriander seeds, cumin seeds, fenugreek seeds, pepper corns and curry leaves, to a smooth paste.
In a pan heat the oil, add the fennel seeds and saute for 10 seconds and add this paste. Cook on a low to medium heat until dry and light brown. Add the turmeric powder. Saute for 2-3 minutes more. Strain the reduced water from the crabs and slowly add in the onion paste, till the desired consistency is reached.
Bring it to a boil. Reduce the heat and add the coconut milk. Stir continuously until the milk is mixed with the sauce. Add the tamarind paste. Sneak taste and make appropriate adjustments. Bring it back to the boil and add the crabs. Turn off the heat.
Serve the shrimp with simple boiled rice curry.
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