I have already shared two crab recipes (Crab curry and Crab curry with Moringa leaves) and this one is completely different from those, as here I have used freshly grounded masala for more flavor, taste, aroma and attractive color. As I have told I usually love this freshly grounded spice masala so called varuthu aracha kulambu because of the exotic freshness in taste, flavor, aroma and color. I would say when you start cooking in this procedure, Whole Street would smell your curry. Let us move on to the recipe…
- Crabs / Nandu – 5 nos
- Onions – 3 nos
- Mustard seeds – ¼ tsp
- Cumin seeds – 1 tsp
- Cinnamon – 1 “inch stick
- Fennel / Perunjeeragam – 1 ½ tsp
- Poppy seeds – 1 tsp
- Coriander seeds 1 tbsp
- Red chilies – 6 nos
- Peppercorns – ½ tsp
- Cloves – 2 nos
- Ginger – garlic paste – 1 tbsp (freshly grounded)
- Fenugreek/Methi seeds – ¼ tsp
- Curry leaves – a sprig
- Chili powder – ½ tsp
- Turmeric powder – ½ tsp
- Coconut pieces – 3 tbsp
- Salt to taste
- Gingelly oil – 2 tbsp.
- Wash and clean the crabs, chop the crab into two equal halves.
- Marinate the crabs with chili powder and salt for 30 mins.
- Peel and finely chop the onions.
- Heat a wide mouthed kadhai, add in cinnamon, cloves, cumin seeds, peppercorns, fennel seeds, poppy seeds, coriander seeds and red chilies and roast them until a fresh aroma comes or until cumin seeds crackle.
- Remove it to a plate, bring to room temperature and grind it to a fine paste by pouring little water.
- Grind the coconut pieces to fine powder by adding little water and keep it aside.
- Heat oil in the same kadhai, add mustard seeds, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
- Add in the finely chopped onions along with ginger-garlic paste and cook until the onions turns golden brown in color.
- Pour in the spice masala and cook until the raw smell goes off.
- Pour in the grounded coconut paste by sprinkling little water along with required amount of salt and cook until the raw smell goes off.
- Add in the marinated crab to the masala and cook for few mins.
- Pour in a cup of water, add salt if required, cover with the lid and wait until the crab gets cooked.
- Remove the lid and keep in medium flame until the curry comes to its consistency or until the oil separates and floats on the top of the curry.
Serve hot with steamed rice and moringa (Drumstick) leaves stir-fry.