- Crab 500gms, cleaned and cut in half
- Onion 1 big, sliced
- Tomatoes 2, sliced
- Ginger 2” piece, chopped
- Turmeric powder ½ tsp
- Salt to taste
- Coconut oil 1 tbsp
- Curry leaves 1 sprig
For the masala:
- Coriander powder 2-3 tbsp
- Chilly powder 1 tbsp
- Black Peppercorns 1tsp
- Jeera ½ tsp
- Cinnamon ½” piece
- Cloves 2
- Garlic 3-4 cloves
- Curry leaves 2 sprigs
- Heat a pan and dry roast the masala ingredients together till it turns into a dark brown color. Keep aside and let it cool.
- Once it’s cool, grind into a smooth thick paste with some water. Keep aside.
- Now, heat a fish-chatti or a skillet and add the oil. Fry the onion and ginger together, (you can add a green chilly too if you want to, but I wouldn’t recommend that coz that might make the curry too hot as it already contains black pepper as well as red chilly powder) when the onion stats to become transparent, add some salt and turmeric powder. Keep frying for couple of minutes, then add the tomatoes and curry leaves. Fry till the tomatoes are soft.
- Add the crab pieces, and half a cup of water. Close lid and simmer for about 10 minutes.
- Open the lid and cook for a couple of minutes, now add the ground masala. Add half a cup of water.
- Close lid, leaving a small gap to let it evaporate and cook on a slow flame for another 15 minutes.
- Now open the lid and increase the heat a bit and cook for 5 more minutes.
- And the crab curry’s ready to be served.
- Can be served with rice or any other Mallu main course like appam, kallappam etc.
It’ll be tastier if you could cook it a day before and reheat the curry a couple of times, the gravy would then become a thick blackish brown color.