Crab Gassi

Ingredients

• - 400g crab in coconut curry
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Clean crab: Scrub 2 large crabs. Break into pieces, remove gills and crack claws. Marinate with 1 tsp turmeric and salt.
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. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.
4. Fry shallots: Heat 3 tbsp coconut oil. Add 1.5 cups sliced shallots and fry 10-12 minutes until golden.
5. Add gassi masala: Add the ground gassi paste. Fry 6-8 minutes on medium heat until oil separates.
6. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
7. Add marinated crab: Add crab pieces. Toss to coat. Cook on high heat 5 minutes.
8. Add water: Add half cup water. Cover and cook on medium heat 15-18 minutes until crab is bright orange-red.
9. Uncover and thicken: Cook uncovered 5 minutes.
10. Serve: Adjust salt. Crab gassi has an incredibly rich roasted coconut base. Serve with steamed rice and provide finger bowls.