CRAB CURRY

Instructions

1. 1

   Dry-roast the fresh or desiccated coconut, fennel seeds and curry leaves until golden brown or microwave for three minutes on high.

2. 2

   Grind the roasted ingredients with water, onion, ginger and tomato into a fine paste in a wet grinder or food processor.

3. 3

   Place the cut-up crab pieces and the claws (lightly cracked) into a large saucepan.

4. 4

   Add chilli powder, salt, tamarind juice, drumstick (murunga leaves) (optional), coriander leaves, roasted coconut paste, curry powder and coconut milk.

5. 5

   If crab eggs are saved; add it to the curry.

6. 6

   Cook for seven to ten minutes on medium fire.

7. 7

   Toss the crab curry; or mix with a spoon so the gravy spreads into the crabs.

8. 8

   Turn off the fire and let it stand for five to ten minutes before serving.

9. 9

   Serve with plain rice and vegetable curries.