recipeIngredient (used american measuring cup, 1 cup = 250 ml)
3 tbsp oil
1 kilo crabs diced properly
2 cups chopped coriander leaves
10-12 mint leaves
2 to 3 green chilies
20 garlic cloves
1.5 inch ginger
1 t/s fennel seed
1 t/s cumin seed
1 tbsp coriander seed
1 cup desiccated coconut
1 cup fresh grated coconut
3 onion medium sized (two for paste and one for tempering)
1 tbsp turmeric powder
3 - 4 tomatoes
2 cups water or as consistency required
2 t/s garam masala powder
1 tbsp pepper powder
1 t/s sugar
salt as per taste
How to make the recipe?
Clean the crab twice under running water. Now keep them immersed in water with some salt and a pinch of turmeric powder.
Take a frying pan with 1 tbsp oil. Once its hot saute cumin and fennel seed.
After 30 secs add 2 chopped onion, green chilies, desiccated coconut, garlic and ginger. Saute for 3 to 4 mins until onion is light brown in color on medium heat/fire.
Now add chopped coriander leaves, mint leaves and some salt. Saute for a minute switch off the gas. Allow it to cool.
Once it's cooled down grind this mixture until smooth add little water if required. Place this mixture aside.
Take some oil in the same frying pan add few drops of oil. Saute fresh grated coconut until light brown in color. Grind it separately until smooth. Keep the ground paste separately.
Take a deep vessel/wok Or a deep kadai. Add oil to it once oil is hot. Saute the rest of chopped onion for a minute. Add sugar to it.
Now add tomatoes and give a nice stir. Add garam masala powder, rest of turmeric powder, add pepper powder. Saute for 2 to 3 mins now add the coriander-mint paste.
Stir and cook for 3 to 4 mins. Keep stirring else it might stick to the bottom of the pan. Add the crabs along with the water. Simmer for 4 to 5 mins.
Time to add the fresh coconut paste and salt for seasoning. Cover with a lid and cook for another 4 to 5 mins. Check the consistency and add water accordingly.
Taste and alter any spices if required. Serve the green crab curry with steamed rice or pav/pao.
Notes
1. I have used green chilies as per my preference if you like spicy food then add chilies accordingly. 2. You could add potatoes to the curry if you wish. 3 This curry tastes great with pav and rice.
Nutrition Information
Serving size: 8 Calories: 1988 Fat: 130.3 g Saturated fat: 82.0 g Trans fat: 0.1 g Carbohydrates: 200.6 g Sugar: 106.4 g Sodium: 1116 mg Fiber: 45.3 g Protein: 25.6 g Cholesterol: 0 mg
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/green-crab-curry/