Crab Theeyal

Method

1. 1

   Clean crab: Clean 2 large crabs under running water. Break into pieces and lightly crack the claws.

2. 2

   Make theeyal paste: Dry roast 1 cup fresh grated coconut until deep brown, then add 1 tbsp coriander seeds, 4 dried red chillies and 1 tbsp chana dal. Grind to a fine paste.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind ball in half cup warm water 15 minutes. Extract pulp and strain.

4. 4

   Marinate crab: Mix crab pieces with 1 tsp turmeric and salt. Set aside 15 minutes.

5. 5

   Fry shallots: Heat 2 tbsp coconut oil. Add 1 cup sliced shallots and fry until golden.

6. 6

   Add ginger-garlic and theeyal paste: Add 1 tbsp ginger-garlic paste. Fry 2 minutes. Add ground theeyal paste and fry 5-6 minutes until oil separates.

7. 7

   Add tamarind: Add tamarind extract and 1 cup water. Bring to a boil.

8. 8

   Add crab: Add marinated crab pieces. Cover and cook on medium heat 15-18 minutes until crab turns bright orange-red.

9. 9

   Adjust consistency: Simmer uncovered 5 minutes to thicken the dark, rich theeyal sauce.

10. 10

    Serve: Adjust salt. Garnish with curry leaves. The theeyal should be dark, rich, tangy and smoky. Serve with rice.