Crab Curry recipe

Crab dishes are one of our favourites and I try different recipes with the same. In Mysore, river crabs as well as Sea crabs are available. Usually, the size of the crab is not so big. You can find large volume of flesh only if the crab is big. I rarely find blue crab in Mysore.

Ingredients:

• Crab – 1.5 kg, shelled, halved and cleaned
• Finely sliced Onion – 5, medium
• Fully ripen tomato cubed – 3, large (sour tomatoes are preferable)
• Coarsely crushed Ginger – 2” piece
• Coarsely crushed Garlic – 1 clove, large
• Green Chilly – 4-5, halved
• Turmeric powder – 1/4 tsp
• Red Chilly powder – 2-3 tbsp
• Coriander powder – 2 tbsp
• Freshly ground pepper – 1 tbsp
• Garam masala powder – 2 tsp (Roast and grind Cinnamon, Clove, Cardamom, and fennel seeds)
• Salt to taste

For Tempering:

• Coconut oil/ any refined cooking oil – 3 tbsp
• Mustard – 1/4 tsp
• Curry leaves – 1 sprig
• Dried red chilly halved – 4-5

Method of Preparation:

• Heat Oil in a earthenware, add mustard, dried red chilly, and curry leaves. Add coarsely crushed ginger-garlic when mustard stop crackling and sauté until its raw smell disappears
• Add finely sliced onion and green chilly, sauté with turmeric powder and salt to taste until oil separates and onion turns transparent
• Add chilly powder and coriander powder, fry until its raw smell disappears
• Add cubed tomatoes and mix well and cook until tomatoes are done and blend well with onion
• Add garam masala powder and stir well
• Add 2 cups of water to the masala and bring it to boil, now add crab pieces and freshly ground pepper, stir well, cover and cook for 5 mins over high flame, remove the lid and let it cook it over simmering heat for 10 mins.
• Turn off the heat and let it cool to the room temperature. Your crab curry is ready

Serve it with boiled white rice