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

Method:

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

Recipe courtesy of Anita Raheja