ABOUT Grandmas Spicy Crab Curry RECIPE

This Spicy Crab Curry is a traditional South Indian style curry . This curry is one of the signature recipes of my late grandmother . This fiery crab curry is my family ‘s all time favorite . Relish this lip smacking , curry leaves flavored crab curry in winters and warm up yourselves . Traditionally, every purée and spice mentioned in the recipe is ground manually for the best taste . This crab curry also goes well with hot Idlis and spongy dosas #earnwithbetterbutter

Ingredients Serving: 6

Crab 2 kg
Onion big sized 13
Shallots 25
Tomatoes big sized 4 +1 ( medium )
Fennel seeds 1.5 tablespoons
Garlic chopped 2 tablespoons
Green cardamom 3
Cloves 9
Red chillies 3
Bay leaves large 3 crushed
Ginger garlic paste 1 tablespoon
Turmeric powder 1 tablespoon
Red chili powder 2 tablespoons
Coriander powder 1 tablespoon
Garam masala powder 3/4 tablespoons
Black pepper powder 3 tablespoons or as preferred
Cumin powder 1.5 tablespoon
Salt 3 teaspoons or as preferred
Sunflower oil 4 tablespoons
Sesame oil 100 ml
Water 200 ml for gravy and extra for grinding purpose
Curry leaves 3-4 fistful roughly chopped
Cilantros 2 fistful roughly chopped

Instructions

Take 13 big sized roughly chopped onions in a blender .
Add required water and grind to a smooth and thick purée. Keep it aside .
In the same blender , add 3 green cardamom and 1 .5 tablespoons fennel seeds .
Add 9 cloves .
Add 2 tablespoons chopped garlic .
Add 25 shallots .
Add required water and grind into a smooth thick paste . Keep this also aside .
Then blend 4 large tomatoes into a purée . Keep it aside for later use .
Heat 4 tablespoons sunflower oil and 100ml sesame oil in a wide Handi .
Drop 3 crushed bay leaves , 3 red chillies in the hot oil.
After frying the chillies , add the ground onion paste .
Add in the shallot and fennel paste as well .
Sauté all until rawness leaves .
Add in a teaspoon salt in between while sautéing the onion paste .
Add 1 tablespoon ginger garlic paste .
Sauté quickly until rawness leaves .
Then add fistful chopped curry leaves .
Cover the Handi and cook for 5 minutes till purée shows discoloration .
When the onion purée is cooked well ,
Pour in the ground tomato purée.
Add 1 medium tomato finely chopped .
Mix all . Cover the Handi and cook until tomato purée is well cooked , Curry turns little dark .
When the curry boils , add 1 tablespoon turmeric powder .
Add 1 tablespoon coriander powder .
Add 2 tablespoons red chilli powder .
Mix . Add 2 kg cleaned crabs . Push the crab in the curry ,
Cover and cook for 15 minutes in medium heat until crab is cooked well , turns orange in colour .
In between add another fistful chopped curry leaves for flavor .
After cooking the crab , add 3/4 tablespoon garam masala powder.
Add remaining salt as preferred .
Pour 200 ml water . Cover and cook until ingredients combine well .
When curry has reached its finest texture ,
add in extra curry leaves .
Add 3 tablespoons black pepper powder .
Add 1 .5 tablespoons cumin powder .
Mix and allow the curry to boil until thick consistency achieved . By this time oil oozes on top ..
Add in 2 fistful chopped cilantros . Cover and Dum cook in slow for another 5 minutes . Switch off.
Grandma’s Spicy Crab Curry is ready.Serve hot with steamed rice .This flavorful curry is
undoubtedly delicious . Perfect for this winter season . Slurp.

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