Ingredients

• 1 lb - crab
• 2 - green chillies, slit lengthwise
• 1 - 1 inch piece of ginger, minced
• 5 - large shallots, chopped
• 5 - large garlic flakes, minced
• 1 tsp - red chilli flakes
• 1/2 tsp - turmeric powder
• 1 tsp - pepper powder
• 1 tsp - mustard seeds
• 2 pieces - kokam or a marble-sized tamarind
• 4-5 - curry leaves
• salt to taste
• 2 tbsp - oil

How to Make Crab Fry with Kokum

• Remove the claws very carefully. If you are a beginner, use kitchen gloves as a precaution.
• Next take out the legs.
• Press hard at the very bottom to crack open the shell.
• Remove the hard outer shell completely and use the flesh.
• Pour 1/2 cup of water in a large pan and add the crab pieces, green chillies, minced ginger, salt, kokam/tamarind and cook on low flame for 5-7 minutes or until the water evaporates. Keep aside (Do not overcook the crab).
• In a large non-stick skillet, heat 2 tbsp of oil and add the mustard seeds and curry leaves. When the seeds start to sputter, add the chopped shallots and garlic and fry well until golden brown.
• Add turmeric powder, red chilli flakes and pepper powder and cook for another 2 minutes.
• Add the crab pieces and cook for 2-3 minutes to allow the flavours to blend well.
• Serve hot with rice and dal or any curry of your choice.
• Recipe courtesy: Only Fish Recipes