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.
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