Crab Curry Easy
A deeply satisfying crab curry easy simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 4 servings
- 4 nos Crabs large
- 100 g Small onions — sliced (Kunjulli)
- 2 nos Green chillies — chopped
- 31/2 tbsp Curry powder — roasted
- 2 tsp Turmeric powder
- Pepper, to taste
- ½ tsp Chilli powder
- 1 tsp Fenugreek (Uluva)
- 2 piece Gamboges chopped, Kudam (puli)
- 1 Stem Curry leaves
- 2 cup Water
- 4 cup Thick coconut milk
- 1/2 tsp Mustard powder
- Lemon juice (of 1 lime
- Salt, to taste
Preparation
Step 1
Clean the crabs and divide each into 4 pieces.
Step 2
Place them in a large pan, adding all the ingredients except coconut milk, mustard powder, lime juice and salt.
Step 3
Bring the contents to a boil.
Step 4
Add coconut milk and allow to simmer for 10 minutes.
Step 5
Add lime juice, mustard powder and salt.
Step 6
Stir for a few minutes until flavours are married.
Step 7
Take it off the heat. and serve hot.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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