Crab Curry has been one of our favorite foods for ages. I remember having a crab curry lunch stretching for over an hour during childhood. It’s good that Esha too likes crab. Whenever we wanted to prepare crab curry, I would call India for the recipe to make sure that the preparation doesn’t go wrong at any point. Now that Ani (who was my crab curry partner in the US ) checked about the recipe … thought it would be high time for it to go on the BayKon blog.
The ingredients below are based on the ingredients available in USA …… crabs(Dungeness and not the huge Alaskan) …… the sizes available in India are much smaller (and no doubt much tastier) …. Please adjust the recipe accordingly.
- Crabs: 2
- Onions: 2/3 (chopped)
- Ginger (about an inch long)
- Red Chilies: 8-10 (fried)
- Green chilies: 2 (optional)
- Turmeric Powder (a couple of pinches)
- Grated Coconut (about a cup)
- Tamarind (a pinch)
- Coconut oil : 2 tea spoons
- Salt : To Taste
- Grind coconut, chilies and tamarind into a fine paste.
- Clean the crabs and rinse them well.
- Take a vessel big enough to hold the crabs (with a wide base) and add turmeric powder, onions, ginger, crabs, ground masala and salt.
- If you need your crab curry "hotter", add a couple of sliced green chilies.
- Cook with medium heat for about 15-20 min. (do try out a piece to make sure it is cooked … do not overcook the crab)
- Stir the ingredients occasionally.
- Add coconut oil and continue cooking for a couple of minutes.
- Enjoy the yummy tasty crab curry … with ample time in hand (it tastes better when you eat it longer ;) )