Indian Crab Curry

Ingredients

• Blue crab

  Crustaceans, raw

  6 crab or 126g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Fennel seed

  Spices

  3 tsp, whole or 6g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Onions

  Raw

  3 medium or 330g

• Garlic

  Raw

  20 cloves, minced or 60g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  7 tbsp or 37g

• Coriander seed

  Spices

  1 tbsp or 5g

• Ginger root

  Raw

  1 slices or 2g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Chili powder

  Spices

  2 tbsp or 15g

• Garam Masala

  Badia

  4 tsp or 96g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Wash and dice the crab.
2. Take a tawa or pan add a small amount of oil. Once hot add fennel seed and cumin seed. Sauté until they crackle.
3. Add 2 of the sliced onions.
4. Add garlic cloves, desiccated coconut, 3 tbsp coriander Leaves, ginger, and green chilies. Sauté until onion all mixture becomes dark brown. Combine this fried mixture in the grinder. Grind until it forms a smooth paste. Add a little water if required.
5. Add 3 tbsp oil to a sauté pan over medium-low heat. Add the remaining chopped onion. Sauté for 2 minutes.
6. Add tomatoes and sauté for a minute.
7. Mix all spices except salt and add to the pan.
8. Let the mixture become brown, about 5-6 minutes.
9. Add the fresh coconut spice paste to the curry; add crab.
10. Combine well. Now add the desiccated coconut paste to the gravy.
11. Check the consistency add water as required. Stir well cover with a lid for 5 minutes. Stir again. Once the curry starts bubbling add salt as per taste.
12. Garnish with coriander leaves (if desired) and serve. Enjoy!

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