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