Ingredients
4 medium crabs
1/2 cup/40 g fresh or frozen grated unsweetened coconut (See Notes)
4 Tbsp ghee or vegetable oil
1 medium/about 300 g diced onion
6 whole Kashmiri chilies
6 to 7 curry leaves
1/2 tsp cumin
1 tsp black peppercorns
1 Tbsp coriander
1 1/2 tsp ground turmeric
1 in/2.5 cm piece fresh ginger
4 garlic cloves, chopped
1 tsp tamarind paste concentrate
1 cup/240 ml tap water
2 Tbsp fresh cilantro leaves
Instructions
- Clean crabs with a stiff-bristled brush under running water. Fill a large stockpot with enough water to cover the crabs. Bring it to a boil and add a teaspoon of salt. Add the crabs and cook for 15 minutes. Remove the crabs and drain the water.
- Heat 1 Tbsp of ghee over medium-high heat in a medium Dutch oven or stockpot. Add the onions and sauté until translucent, 3 to 4 minutes. Transfer the onions to a blender.
- Add all the ingredients from the Kashmiri chillies to the tamarind in a blender. Add 1/2 cup/120 ml water. Pulse over high speed until it turns into a smooth paste. Add a Tbsp or two of water if needed.
- Heat the remaining ghee in the Dutch oven over medium-low heat. Transfer the contents of the blender and cook until the mixture starts to thicken and the fat separates from the mixture, 4 to 5 minutes. Stir often to prevent scorching.
- Fold in the crabs, remaining water, and 1/2 tsp salt. If you want the curry thinner, add more water. Stir to coat the crabs, and bring to a boil over low heat, 5 to 10 minutes. Taste and add more salt if needed. Remove from the stove, garnish with fresh cilantro. Serve hot. Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
Notes
- You can use Dungeness (which is what was used in this recipe), Maryland Blue crabs, but avoid softshell crabs in this recipe.
- You can buy fresh, unsweetened grated coconut or grate it yourself in a blender. Alternatively, you can find frozen bags of grated coconut in Asian/Indian markets.
