A fragrant crab curry made with coconut milk, chilli, ginger, garlic and whole spices, finished with fresh coriander.
Ingredients
2kg crab cleaned
1 onion sliced
40g tomato paste
4 red dry chilli
1 curry leaf
3 bay leaves
2 tablespoons lemon juice
½ tablespoon jeera seeds
1 tablespoon crushed black pepper
½ tablespoon methi seeds
½ tablespoon mustard seeds
6 cloves garlic sliced
2 tablespoons of fresh sliced ginger
Salt.
½ tablespoon sugar
½ tablespoon turmeric
½ tablespoon Garam masala
½ tablespoon Kashmiri chilli powder
½ cup chopped coriander
1 ½ cans of coconut cream or milk
Oil
Method
In a pot add oil, red dry chilli, garlic, ginger, mustard, jeera, methi, black pepper, lemon juice, bay leaf and fry for 5 minutes.
Add onions and tomato paste.
Cook for 4 minutes.
Add dry powder, spices and sugar.
Cook for 5 minutes.
Add coconut cream or milk and mix.
Add crab and mix.
Now add salt and mix.
Cook for about 1 hour or a bit more on low until the sauce thickens.
Add coriander and mix.