← Nouns Cooking · Indian

Ingredients

• 1 kg fresh crabs (about 4 medium), cleaned and halved
• ½ tsp ground turmeric, divided
• 1½ tsp salt, divided
• 4 tbsp Coconut oil
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 2 Onion, finely chopped
• 2 Green chilli, slit
• 2 sprigs Curry leaves
• 2 tbsp ginger-garlic paste
• 3 Tomato, finely chopped
• 1 tbsp Kashmiri chilli powder
• 1 tsp Chilli powder
• 1 tbsp Ground coriander
• 1 tsp Garam masala
• 3 tbsp grated fresh or desiccated coconut (optional)
• 250 ml Water
• 3 tbsp Coriander (cilantro), chopped

Method

1. Crack the claws lightly with the back of a heavy knife so the masala can get in. Rub the crab with half the turmeric and a little salt.
2. Heat the coconut oil in a wide, deep pan over medium heat. Add the fennel and cumin and let them sizzle for 30 seconds, then the onions, green chillies and curry leaves. Fry for 10 min until golden.
3. Stir in the ginger-garlic paste for 1 minute, then the tomatoes. Cook for 6–8 min until they break down completely and the oil separates.
4. Lower the heat and add both chilli powders, the coriander, the rest of the turmeric and salt. Stir for 1 minute. Grind the coconut, if using, with a splash of water and add it too.
5. Add the crab and toss to coat well. Pour in the water, cover and cook on medium-low for 15–18 min, turning the pieces now and then, until the shells are bright orange and the meat is opaque and firm.
6. Uncover, add the garam masala and cook for 3–5 min, until the masala is thick and clings to the shells. Scatter with coriander and serve with rice, plenty of napkins and a bowl for the shells.

Tips

• Buy crabs live or very fresh from a fishmonger and ask them to clean and halve them. Crab is a shellfish allergen.
• Sucking the masala off the shells is part of the fun; serve it with rasam and rice.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Yummy Tummy Aarthi My Food Story