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Ingredients : Serves 4
2 large crabs
6
cloves garlic, chopped finely
3 onions, finely chopped
2
teaspoons finely grated fresh ginger
1/2
teaspoon fenugreek seeds
12 curry leaves
8
cm stick cinnamon
3
teaspoons chili powder
1
teaspoon turmeric, ground
4
cups thin coconut milk
2
tablespoons desiccated coconut
1
tablespoon ground rice
2
cups thick coconut milk
3
tablespoons lemon juice
Salt to taste
Method :
Remove the shells of the crabs and discard
all the fibrous tissue located under the shell. Cut each crab into 4
parts, separating the large claws from the body. Leave the legs attached
to the crab body. Heat up a large saucepan. Add in the garlic, ginger,
onion, fenugreek, curry leaves. chili cinnamon, turmeric, thin coconut
milk and salt to taste. Cover and simmer on medium heat for about 30
minutes. Add the crab pieces and cook for 20 minutes. Ensure that the
grave is covering the crab when cooking.
Use a separate dry frying pan to heat the
desiccated coconut and ground rice separately over moderate heat,
stirring constantly to avoid burning. Use a food processor to blend half
the thick coconut milk with the fried desiccated coconut and ground rice
on high speed for about 1 minute. Add to the curry with lemon juice.
Simmer without covering for a further 10 minutes. Best to serve hot with
steamed white rice.
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