Crab Gassi

Method

1. 1

   Clean crab: Scrub 2 large crabs. Break into pieces, remove gills and crack claws. Marinate with 1 tsp turmeric and salt.

2. 2

   Make gassi masala: Dry roast 1 cup fresh grated coconut until golden. Add 5 dried Byadgi red chillies, 1 tbsp coriander seeds, half tsp cumin, half tsp peppercorns and 5 garlic cloves. Roast 2 minutes. Grind to a smooth paste.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Fry shallots: Heat 3 tbsp coconut oil. Add 1.5 cups sliced shallots and fry 10-12 minutes until golden.

5. 5

   Add gassi masala: Add the ground gassi paste. Fry 6-8 minutes on medium heat until oil separates.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Add marinated crab: Add crab pieces. Toss to coat. Cook on high heat 5 minutes.

8. 8

   Add water: Add half cup water. Cover and cook on medium heat 15-18 minutes until crab is bright orange-red.

9. 9

   Uncover and thicken: Cook uncovered 5 minutes.

10. 10

    Serve: Adjust salt. Crab gassi has an incredibly rich roasted coconut base. Serve with steamed rice and provide finger bowls.