Ingredients
1tbspoil
¼cupcoconutgrated
1mediumonionchopped
1tspcoriander seed
1tbspwhite sesame seeds
1tbspcumin seeds
saltto taste
1tbspchilli powder
½tspturmeric powder
1ginger1-inch
4garlic cloves
1tbspgaram masala
2mediumtomatoeschopped
¼cupfresh coriander
2lbscrab meat
4tbspoil
curry leaf
2bay leaves
1tbspcumin seeds
1mediumonionchopped
2green chilesslit legthwise
1.5cupswater
saltto taste
1tbsplemon juice
1cupcoriander leavesfreshly chopped
Preparation
Heat the oil in a nonstick pan. Once heated, add the chopped onion into the pan and cook until translucent.
Add the grated coconut into the pan. Roast for about 1 to 2 minutes until well-toasted.
Add the coriander seeds, white sesame seeds, and cumin seeds. Roast them for 1 to 2 minutes more until aromatic. Now, empty this mixture into a bowl and let cook.
Once cool, transfer the contents into a blender. Add the chilli powder, turmeric powder, ginger, garlic, garam masala powder, tomatoes, and the chopped coriander with some salt.
Grind it into a smooth paste. Set aside.
Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves, and curry leaves and let the leaves splutter.
Then, add the chopped onion and cook until translucent. To this, add the green chilies and masala paste. Cook and stir for 2 to 3 minutes.
Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
To the mixture, add lemon juice and cook covered on a medium flame for about 10 to 15 minutes, stirring occasionally. Once crabs turn orange in color, they’re cooked.
Top with coriander leaves and serve hot with fresh rotis or jasmine rice. Enjoy!
