Indian Seafood Recipes - Curried crabs with Coconut (Nandu Kari) Recipe

Ingredients

• 3-4 lbs (1 1/2- 2 kg) fresh crabs

• 2 tablespoons oil

• 1 teaspoon black mustard seeds

• 30 curry leaves

• 2 bay leaves

• 3 green chilies, halved lengthwise

• Pinch of asafetida powder

• 3 medium onions, diced

• 3 cloves garlic, minced

• 1/2 tablespoon minced ginger

• 1/4 teaspoon ground turmeric

• 1-2 teaspoons ground red pepper

• 3 medium tomatoes, diced

• 1 cup (250 ml) thick coconut milk

• 1/4 teaspoon salt

• 1/4 cup (20 g) freshly grated coconut (optional)

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Method:

1. Boil the crabs in a large pot of water for 2 to 3 minutes, drain, then cool. Remove the shell of each crab by holding the bottom of the crab in one hand and using the other hand to pull the shell up and off its body. Set aside the shell and discard the feathery gills on either side of the body and any green or spongy grey matter. Rinse and scrub the shell thoroughly, then drain. Quarter the crab and crack the claws so the flavors can penetrate.

2. Heat the oil in a wok and stir-fry the mustard seeds for 1 to 2 minutes until the seeds begin to pop. Add the curry leaves, bay leaves and green chilies and stir-fry gently for 1 minute.

3. Sprinkle in the asafetida and add the onion, garlic and ginger. Stir-fry until the onion is transparent. Stir in the turmeric and red pepper and continue stirring for 1 minute before adding the crab pieces, claws, shells and tomatoes.

4. Cover the wok and simmer for 10 minutes, stirring occasionally. Add the coconut milk and salt and bring just to a boil, stirring constantly. Mix in the freshly grated coconut, if using, and serve with plain steamed rice.