Indian crab curry is an interesting curry dish with a hint of sweet and sour taste from the tamarind. This recipe isn’t so spicy, so add more chili if desired.

 

Serves 4

Ingredients:

1 tablespoon tamarind soaked in half a cup of water

2 tablespoons oil

1 cup cubed tomatoes

1 cup sliced onions

1 medium sized red chili, seeded and diced

1 teaspoon salt

2 kg crabs, cleaned and quartered

1/4 cup coconut cream

1/4 cup water

For the spice paste:

1 teaspoon cumin seeds

1/2 teaspoon ground cumin

1 teaspoon ground fennel

6 candlenuts, finely pounded

1 tablespoon chili powder

2 teaspoons turmeric powder

2 tablespoons water

 

Strain the tamarind and reserve the water. Discard the solid parts.

Place the cumin seeds, ground cumin, ground fennel, candlenuts, chili powder, turmeric and water in a small bowl. Mix until well combined.

Heat the oil in a large frying pan or wok over medium heat. Add the spice mix and cook it for 2-3 minutes or until it is fragrant.

Place the tomatoes in the pan and allow it to cook for 5 minutes or until it becomes soft. Add the onions and chili. Fry it for a minute and then add the salt, crab and tamarind water. Stir. Cover and let it cook for 5 minutes or until the crabs change color,

Pour the coconut cream and water into the pan. Set the heat to high and bring it to a boil. Remove from heat and serve immediately with rice or bread.

 

Photo Courtesy Of:  nickgraywfu