Spicy Crab Recipe

Ingredients :

2

3

6 cloves

2 teaspoons

1/2 teaspoon

10

8 cm (3 inch)

1-2 teaspoons

1 teaspoon

3 teaspoons

4 cups

2 tablespoons

1 tablespoon

2 cups

3 tablespoons

Large crabs

Medium onions, finely chopped

Garlic, finely chopped

Finely grated fresh ginger

Fenugreek seeds

Curry leaves

Stick cinnamon

Chili powder

Ground turmeric

Salt

Thin coconut milk

Desiccated coconut

Ground rice

Thick coconut milk

Lemon juice

• Remove the large shells of crabs and discard fibrous tissue found under the shell.

• Divide each crab into 4 portions, breaking each body in half and separating large claws from body.

• Leave legs attached to body.

• Put onion, garlic, ginger, fenugreek, curry leaves, cinnamon, chili, turmeric, salt and thin coconut milk into a large saucepan.

• Cover and simmer gently for 30 minutes.

• Add crabs and cook for 20 minutes.

• If pan is not large enough, simmer half the pieces of crab at a time.

• Crab should be submerged in sauce while cooking.

• Heat desiccated coconut and ground rice separately in a dry frying pan over moderate heat, stirring constantly to prevent burning, until each is golden brown.

• Put in an electric blender container, add half the thick coconut milk, cover and blend on high speed for 1 minute.

• Add to curry with lemon juice.

• Wash out blender with remaining coconut milk and add.

• Simmer uncovered a further 10 minutes.

• Serve with boiled rice.