Crab Curry

• For the base ingredients:
  • 1-2 tbsp sesame oil
  • 1 tsp whole black pepper
  • 2-3 whole dried red chilies
  • A few curry leaves
  • 1 large onion, chopped
  • 1 tbsp ginger-garlic paste
  • 2-3 tomatoes, chopped
  • 1 tbsp tomato paste
  • 1/2 tsp turmeric powder
  • 1-2 tsp red chili powder (adjust to taste)
  • 1-2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • Salt to taste
  • 1-2 lbs crab, cleaned and cut into pieces
  • Water as needed
• For the coconut curry (Mommy’s Version):
  • 1/2 cup fresh coconut, grated
  • 1/4 onion, chopped
  • 1 tsp fennel seeds

Instructions:

1. Heat the Oil:
   • In a wok, heat a little sesame oil over medium heat.
2. Add Whole Spices:
   • When the oil is hot, add whole black pepper, dried red chilies, and curry leaves.
3. Sauté Onions:
   • Add the chopped onion and sauté until light brown.
4. Add Ginger-Garlic Paste:
   • Stir in the ginger-garlic paste and cook for a minute or until the raw smell disappears.
5. Add Tomatoes:
   • Mix in the chopped tomatoes and tomato paste. Cook until the tomatoes are soft and mashed.
6. Add Spices:
   • Stir in turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Fry for about 5 minutes, allowing the spices to blend well with the tomato mixture.
7. Add Crab:
   • Add the crab pieces and fry them, making sure they are well-coated with the spice mixture.
8. Add Water:
   • Pour in enough water to cover the crab. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
9. Coconut Mommy’s Version (optional):
   • While the curry is simmering, grind the fresh coconut and quarter onion together into a paste.
   • Add this coconut paste to the curry once the initial boiling is done, and let it simmer for an additional 10 minutes.
10. Seasoning:
    • In a small pan add oil add fennel seeds and few additional curry leaves to the curry as a final seasoning.
11. Serve:
    • Serve the crab curry hot with rice or bread of your choice.