|
Ingredients
|
Quantity
|
|
Crabs
|
500gms
|
|
Onions
|
200gms
|
|
Coconut
|
½
|
|
Garlic
|
1 pod
|
|
Green chillies
|
5 – 6
|
|
Coriander leaves
|
½ bunch
|
|
Ginger
|
10gms
|
|
Curry leaves
|
1 spring
|
|
Mustard seeds
|
a pinch
|
|
Oil
|
50ml
|
|
Salt
|
to taste
|
Wash crabs, pull the top shell from the body. Discard the
stomach bag attached to the shell below the eyes. Discard grayish white “dead
man’s fingers” and wash well. Cut each crab into 4 pieces. Wash crabs well. Grind
together grated coconut, garlic, green chillies, coriander leaves and ginger. Heat
the oil. Add mustard seeds, chopped onions and curry leaves. When lightly
fried, ad ground spices. Add salt. Mix well with the crab and set aside for
half an hour. Add the liquid from the grinding stone or very little water and
cook over slow fire till crab is done and almost dry.
