Crab curry (B)

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.

N. B.      Chopped coriander leaves or a dash of lime juice may be added if desired when cooking crabs.

Crab curry (A)

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.