| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
For the Curry:
For the dry masala:
- 1 tbsp Coriander Seeds
- 10-12 black peppercorns
- 1 tsp Cumin seeds
- 5-6 Dry red chillies
- 1 tsp Mustard Seeds
- 1 tsp saunf or fennel seeds
- ½ tsp Fenugreek Seeds
- 2 tsp oil
- coriander leaves to garnish
- Salt - to taste
Ingredients
For the Curry:
For the dry masala:
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Instructions
- In a pan, heat some oil on a medium flame. Add garlic and chopped onions. Stir them for 2-3 minutes or until they turn golden brown.
- Add curry leaves and chopped tomatoes to the pan. Also, add the grated coconut. Fry the ingredients for some more time.
- Along with all the dry masala, add the crabs.
- Add salt as per taste. Cover the lid and let it simmer for 5-6 minutes.
- Add tamarind juice to the pan and cook it for 3 minutes. Also, add coconut milk to make the curry thick. Cook everything for 4-5 minutes. Keep stirring in between.
- Once the crab is cooked, turn off the flame. Leave everything untouched for some time, so the crab absorbs some gravy and becomes juicy.
- For added flavours, sprinkle some coriander leaves and onion rings over the top. Serve with fresh rice.
Recipe Notes
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