· 6 crabs (cleaned and cut into pieces)
· 1/4 tsp turmeric powder
· 2 cups coconut fresh grated
· 1 onion large (finely sliced)
· 4 whole red kashmiri chillies
· 3 whole long red chillies
· 5 - 6 cloves garlic
1. Once the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, set aside for about 20-30 minutes.
2. In a mixer grinder, add all the whole chillies, garlic, ginger, coriander and cumin seeds. Blend into a coarse paste with some water (just enough to mix). Once blended nicely, add in the fresh grated coconut and the tamarind paste but only blitz for about 5 seconds so that the coconut is still rough.
3. In a pan heat oil. Add the finely sliced onions and fry until softened. Add the ground spice and coconut paste and cook for a couple of minutes on medium to low flame, stirring regularly.
4. Add the crabs along with warm water and cover to cook. This should take about 10-15 minutes. Taste and adjust salt if necessary.
5. In a separate pan, prepare the tadka. Heat some oil, add the mustard seeds and let them splutter. Add the curry leaves and toss in directly into the crabs masala.
6. Garnish with finely chopped coriander leaves and serve immediately.