Though a red curry, this is not a very hot curry. Usually, the popular way of enjoying this crab curry is to first eat the crab and then to eat the spicy gravy with either plain white rice or a rice dish like string hoppers or hoppers.
Ingredients
1.
3 crabs - ½ crab per portion
2.
1 dessertspoon coriander powder
3.
2 tsp fenugreek
4.
½ tsp pepper powder
5.
50 g onions, sliced
6.
½ tsp turmeric powder
7.
1 tsp chili powder
8.
1 cup 1st extract coconut milk
9.
1 cup 2nd & 3rd extract of coconut milk
10.
1 sprig of curry leaves
11.
2 – 3” pandan leaves
12.
2 – 2 ½” lemongrass
13.
Salt to taste
14.
Sprig of drumstick leaves
15.
Lime juice to taste
Grind the following to a fine paste:
1.
1 Bundle coriander leaves
2.
1 bundle fenugreek leaves
3.
5-6 Green chilies
4.
25 gr. Onions
5.
6-7 Cloves of Garlic
6.
Ginger a thin slice
7.
2 Dessertspoons roasted coconut ground (optional)
8.
2 Cardamoms
9.
2 cloves
Serves 6
Method
1.
Wash and cut crabs by removing the shell from the main body. Remove gills, cut into 2 pieces diagonally and then vertically after taking off big claws
2.
Mix all the ground ingredients, fenugreek and dry powders with ½ cup 1st extract of coconut milk
3.
Apply this mixture well on the crabs and allow to marinate for 10-15 minutes
4.
Heat oil. Add onions, curry leaves, pandan leaf, lemongrass and sauté until light golden brown
5.
Add crab claws and cut crab, toss and fry for a few minutes
6.
Add the balance coconut milk to the mixture, add the fried crabs, cover and bring to boil. There should be sufficient gravy just to cover the crab mixture only
7.
Cook for 10-15 minutes and during the last 5 minutes of cooking add the drumstick leaves and lime juice for acid
Chef’s Notes:
If there is too much gravy remove pieces of crab, boil gravy down, add the crab and serve hot. Drumstick leaves are only added during the last stage of boiling.
Curries
Chef’s Notes: