Ingredients

The following ingredients have 4 Servings
  • 500 g Crab (Cleaned)
  • 2 tbsp Coconut Oil
  • 1/4 tsp Fenugreek Seeds
  • 10-12 Curry Leaves
  • 3-4 Green Chillies (Slit into half)
  • 1/2 cup Onion (Sliced)
  • 1/2 cup Tomato (Sliced)
  • 2-3 pieces Kudampuli (Soaked in warm water for 10 minutes)
  • 1/2 tsp Kerala Garam Masala
  • Salt to taste
  • 1 cup Fresh Coconut (Grated)
  • 4-6 Shallots (Sliced)
  • 1 tsp Ginger (Grated)
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 1 tsp Black Peppercorn
  • 1 tbsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Fenugreek seeds
  • 2-3 Dry Red Chillies
  • 10-12 Curry Leaves
  • 4-5 Shallots (Sliced)

Instruction

  • Add all the ingredients for the coconut paste in a blender and blend to make a smooth paste.
  • Use little water while making the paste.
  • Heat 2 tbsp coconut oil in a pan.
  • Once the oil is hot, add fenugreek seeds and curry leaves and let them crackle for a few seconds.
  • Add green chilli and onion and fry until onion turns translucent.
  • Add tomato and the prepared coconut paste.
  • Cook for a minute.
  • Add Kudampuli, 2 cups of water, Kerala Garam Masala, salt to taste and crab.
  • Cover and cook for 8-10 minutes.
  • Add more water if required and bring the curry to a boil.
  • Heat 1 tbsp coconut oil for tempering.
  • Once the oil is hot, add mustard seeds, fenugreek seeds, dry red chillies, and curry leaves and let them crackle for a few seconds.
  • Add shallots and fry until slightly browned.
  • Pour the tempering over the crab curry.
  • Serve hot with rice.