|
Ingredients
|
For 4
|
For 100
|
|
Crabs
|
455gms (4)
|
11.3kg (100)
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Coconut
|
115gms
|
2.8kg
|
|
Oil
|
30ml
|
500ml
|
|
Tamarind
|
10gms
|
225gms
|
|
Salt
|
to taste
|
100gms
|
|
Kashmiri chillies
|
10gms
|
225gms
|
|
Coriander
|
10gms
|
225gms `
|
|
Turmeric
|
a pinch
|
20gms
|
|
Garlic
|
a few flakes
|
55gms
|
|
Cumin
|
a pinch
|
20gms
|
|
Ginger
|
5gms
|
115gms
|
|
Onions
|
225gms
|
5.65kg
|
|
Cinnamon
|
a small piece
|
15gms
|
|
Spices for grinding
|
|
|
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
fingers” and wash well. Cut each crab into 4 pieces. Wash crab well. Grind spices
with coconut into a fine paste. Heat oil and fry spices well. Add crabs and
fry. Add chopped tomatoes and salt and cook on a slow fire. When crab is cooked,
add tamarind water (soak tamarind in a little water and squeeze pulp) and cook
for 20 minutes.
