Crab Masala

Method

1. 1

   Clean crab: Clean 2 whole crabs by scrubbing under running water. Remove the top shell, gills and stomach. Crack the claws lightly with a heavy knife for easier eating. Cut each crab into 4 pieces.

2. 2

   Marinate: Rub the crab pieces with 1 tsp turmeric, 1 tsp red chilli powder and salt. Set aside for 15 minutes.

3. 3

   Prepare masala base: Heat 3 tbsp coconut oil in a wide pan. Add 2 cups finely chopped shallots (small onions) and cook for 12 minutes until deep golden.

4. 4

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry for 2-3 minutes until the raw smell disappears.

5. 5

   Add tomatoes and green chillies: Add 2 chopped tomatoes and 3 slit green chillies. Cook for 8 minutes until completely soft.

6. 6

   Add spices: Add 2 tsp coriander powder, 1 tsp red chilli powder, half tsp turmeric and 1 tsp garam masala. Fry for 2 minutes.

7. 7

   Make coconut paste: Blend half cup fresh grated coconut with 3 tbsp water to a smooth paste. Add to the masala and cook for 5 minutes.

8. 8

   Add crab: Add the marinated crab pieces. Toss well to coat in the masala. Cook on high heat for 5 minutes, turning pieces to cook all sides.

9. 9

   Cover and cook: Add half cup water. Cover and cook on medium heat for 15-18 minutes until crab is cooked through (it turns bright orange-red).

10. 10

    Taste and serve: Adjust salt. Garnish with fresh curry leaves and coriander. Crab masala is best eaten with steamed white rice, which soaks up the rich sauce beautifully.