Crab Sukka

INGREDIENTS:-

Crabs - 4  medium sized
Tamarind - 1 lemon sized ball
Oil - 4 tablespoon
Onions - 3 medium sliced
Ginger - 1" piece finely chopped
Garlic - 16 flakes finely chopped
Coconut - 1 1/2 cups
Mustard seeds - 1/2 teaspoon
Curry leaves - 7
Turmeric powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Red chilly powder - 1 teaspoon
Fresh coriander leaves - a few springs


METHOD OF PREPARATION:-

• Clean crabs and wash thoroughly. Detach and crack the claws.
• Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
• Heat one tablespoon of oil in a pan and fry sliced onions, ginger, garlic and scrapped coconut till light brown in colour.
• Remove from the heat and cool. Add a little water and grind into a thick paste.
• Heat the remaining oil in a pan. Add mustard seeds. When they start to crackle, add curry leaves. Immediately add ground masala paste and cook on medium heat for half a minute, stirring continuously.
• Add turmeric powder, garam masala powder, red chilly powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.
• Cook further on medium heat for 10 minutes, stirring occasionally or till the gravy becomes a little thick.
• Serve hot garnished with coriander leaves.


• Goes well with steamed white rice and dosa.