Crab Curry Recipe
| Ingredients:
- 2
- 3
- 6 cloves
- 2 teaspoons
- 1/2 teaspoon
- 10
- 8 cm
- 1 to 2 tablespoons
- 1 teaspoons
- 3 teaspoons
- 4 cups
- 2 tablespoons
- 1 tablespoon
- 2 cups
- 3 tablespoons
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- Large crabs
- Medium onions, finely chopped
- Garlic, finely chopped
- Finely grated fresh ginger
- Fenugreek seeds
- Curry leaves
- Stick cinnamon
- Chili powder
- Ground turmeric
- Salt
- Thin coconut milk
- Desiccated coconut
- Ground rice
- Thick coconut milk
- Lemon juice
| Direction:
- Remove the large shells of crabs and discard fibrous tissue found under the shell.
- Divide each crab into 4 portions, breaking each body in half and separating large claws from body.
- Leave legs attached to body.
- Put onion, garlic, ginger, fenugreek, curry leaves, cinnamon, chili, turmeric, salt and thin coconut milk into a large saucepan.
- Cover and simmer gently for 30 minutes.
- Add crabs and cook for 20 minutes.
- If pan is not large enough, simmer half the pieces of crab at a time.
- Crab should be submerged in sauce while cooking.
- Heat desiccated coconut and ground rice separately in a dry frying pan over moderate heat, stirring constantly to prevent burning, until each is golden brown.
- Put in an electric blender container, add half the thick coconut milk, cover and blend on high speed for 1 minute.
- Add to curry with lemon juice
- Wash out blender with remaining coconut milk and add.
- Simmer uncovered a further 10 minutes.
- Serve with boiled rice.
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