Crab Curry

We went out for Indian food a couple of weeks ago and we remembered how much we liked all of the flavors in Indian cuisine. I came home from work last week to a strong curry smell when I walked in the front door. There was my husband, at the stove using what seemed like every dish in the house and all of the burners on the stove. He decided to try a Crab Curry dish. I’ve got to say, it was delicious. Now this recipe doesn’t have the most common of ingredients so make sure you shop before you start this. Cancy went to 3 different stores that day to get everything. Sweet husband...

Crab Curry

1 cup water
6 big size crabs (Cancy used 1 pound of crab legs instead of whole crab)
8 red chillies whole
1 tbsp tamarind pulp
1/2 coconut scraped
1 tsp Garam masala powder
8 cloves garlic
1 tbsp oil
1 big size onion sliced
1/4 tsp turmeric powder
1 tsp cumin seeds

Boil the crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).

Grind the scraped coconut with red chillies, cumin seeds, turmeric powder and garlic to a fine paste.

Heat up oil on medium heat up and stir fry cut onion. Stir-fry for one minute. Mix in ground spices and stir-fry for a minute. Mix in tamarind pulp, salt to taste and crabs.

Simmer (boil slowly at low temperature) on low heat, covered for 15 minutes. Mix in little more water if necessary and stir fry till done.

Serve hot over Basmati Rice.