4 Servings 35 min Cook
6 Crab Blue Crab
2 Tbsp Olive Oil
3 Tsp, whole Fennel Seed
2 Tsp, whole Cumin
3 Medium (2-1/2" dia) Onions
20 Cloves, minced Garlic
7 Tbsp Coconut Meat
1 Tbsp Coriander Seed
1/4 Slices (1" dia) Ginger Root
1 Pepper Green Peppers
1 Medium whole (2-3/5" dia) Tomatoes
1/3 Sprigs Fresh Cilantro
2 Tbsp Chili Powder
16 Tsp Garam Masala
1 Tbsp Turmeric
2 Cup Water
1 Dash Salt
Wash and dice the crab.
Take a tawa or pan add a small amount of oil.
Once hot add fennel seed and cumin seed.
Sauté until they crackle.
Add 2 of the sliced onions.
Add garlic cloves, desiccated coconut, 3 tbsp coriander Leaves, ginger, and green chilies.
Sauté until onion all mixture becomes dark brown.
Combine this fried mixture in the grinder.
Grind until it forms a smooth paste.
Add a little water if required.
Add 3 tbsp oil to a sauté pan over medium-low heat.
Add the remaining chopped onion.
Sauté for 2 minutes.
Add tomatoes and sauté for a minute.
Mix all spices except salt and add to the pan.
Let the mixture become brown, about 5-6 minutes.
Add the fresh coconut spice paste to the curry; add crab.
Now add the desiccated coconut paste to the gravy.
Check the consistency add water as required.
Stir well cover with a lid for 5 minutes.
Once the curry starts bubbling add salt as per taste.
Garnish with coriander leaves (if desired) and serve.