Ingredients

• 1 - big crab
• 1 tbsp - coriander seeds
• 5-6 - whole Kashmiri chillies (or as per taste)
• 1 tsp - cumin seeds
• 1 tsp - mustard seeds
• 10 - peppercorns
• 1 - small coconut (grated)
• 12 cloves - garlic
• 2 - onions (finely sliced)
• 2 - tomatoes (finely chopped)
• 1 cup - coconut milk
• a few fresh curry leaves
• a handful of coriander leaves
• 3-4 tbsp - oil
• 1/4 tsp - fenugreek seed powder
• salt to taste

How to Make Crab Curry (Mangalorean style)

• Clean and cut the crab into medium-sized pieces. Wash thoroughly.
• Roast the coriander seeds, red chillies, cumin seeds, mustard seeds, peppercorns, grated coconut and garlic on medium flame until aromatic.
• Add 1/4 of the sliced onions and grind these ingredients to a fine paste. Keep aside.
• Heat oil in a non-stick kadhai or pan. Add the remaining onions and curry leaves.
• Saute the onions on low flame until golden in colour.
• Add the tomatoes and continue cooking for 2-3 minutes.
• Add the crab pieces and saute gently.
• Add the paste, salt and mix gently. Cook on low flame.
• Add coconut milk and simmer.
• Cook until the crab pieces are done.
• Garnish with fenugreek seed powder and coriander leaves. Serve hot.