The Indian coastline is big enough to offer a variety both in taste and texture when it comes to sea foods. Every part of India is different from the other parts and this holds true in terms of food as well. The Indian beaches along the coastline with mouth watering sea food is a sure treat to the mouth and soul equally.Coconut, a predominant ingredient in the southern parts of India is no wonder used in most of the sea food preparations. Thus, a crab curry minus the coconut would be hard to imagine in those regions.
The coconut crab curry tastes best with steamed rice, crusty bread and even rotis.
- 1 can of coconut milk
- 6-7 blue crabs or even the Mud crabs work, about 1 lb each
- 1-1/2 tbsp Chilli powder
- 1/2 tbsp Turmeric powder
- 1 lime, juiced
- 7-9 curry leaves
- 4-5 clove garlics
- 2 red onions sliced
- 4 tbsp fish curry powder
- 4 tbsp vegetable oil
- ginger and garlic
- salt as per taste
- 3 cups of water
- First wash the crabs and cut them into halves. Crack the shells and claws gently with mallet. Grind garlic and ginger to prepare a paste. Heat vegetable oil in a hot pot for 2-3 minutes before adding this paste to it.
- Take a bowl to prepare a paste of curry powder, turmeric and chilli powder. Add some water to make a thick paste. Add this paste to the hot pot and stir till the oil starts oozing from the paste.
- Later, add curry leaves, coconut milk, salt, water and stir. To avoid formation of lumps, remember to add water to the mixture off the flame.
- Heat the mixture on low flames for about 15-20 minutes till the sauce becomes thick enough. Pour the lime juice in the mixture and then add the crabs. Heat till the crabs turns red. Let the crabs to cool down for 10-15 minutes before serving on the plate.
A dish truly mouth watering, coconut crab curry is surely worth giving a try.