South Indian Crab Curry
A flavorful and spicy South Indian crab curry featuring a blend of fresh coconut, aromatic spices, and tamarind for a tangy finish. This coastal delicacy is rich in taste and perfect for seafood lovers.
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Ingredients
- 1 ¼ kgfresh crabs
cleaned and cut into pieces
- 3 tbspmustard oil
- 1 tspfenugreek seeds
- 2 sprigscurry leaves
- 2 mediumonion
finely chopped
- 3 green chilies
slit lengthwise
- 2 tbspginger garlic paste
- 2 tspred chili powder
- 1 tspturmeric powder
- 2 tbspcoriander powder
- 1 cupfresh grated coconut
- 2 cupswater
- 1 tbsptamarind paste
- 1 ½ tspsalt
- 1 bunchfresh coriander leaves
chopped for garnish
Instructions
Clean and cut the fresh crabs into pieces. Set aside.
Heat mustard oil in a heavy-bottomed pan over medium heat until smoking point, then reduce heat to medium-low.
Add fenugreek seeds and curry leaves to the hot oil. Sauté for 30 seconds until fragrant.
Add finely chopped onions and green chilies. Sauté until onions turn golden brown, about 8-10 minutes.
Add ginger garlic paste and sauté for 2-3 minutes until raw smell disappears.
Add red chili powder, turmeric powder, and coriander powder. Stir well and cook the masala for 2 minutes.
Grind the fresh grated coconut with 1/2 cup water to a smooth paste.
Add the coconut paste to the pan and mix well. Cook for 5 minutes on medium heat, stirring frequently.
Add the crab pieces to the curry. Stir gently to coat the crab with the masala.
Add the remaining water and tamarind paste. Mix well and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally until the crab is cooked and the flavors meld.
Season with salt to taste. Garnish with chopped fresh coriander leaves before serving.
