Crab Curry

Ingredients:

Crabs 4 large

Onions 2 large

Green chillies 4

Roasted curry powder 3 tablespoons

Curry leaves 10

Fennel seeds 1 teaspoon

Coconut milk or milk 3 cups

Lemon juice 2 tablespoons

Salt to taste

Oil 2 tablespoons

Ginger 1 inch slice

Water 2 cups

Method:
Dice onions, cut green chillies into
small pieces and cut ginger into very
small pieces.
Clean and divide the crabs into four pieces each. Keep the claws on.
In a large pan dry roast the fennel seeds until they turn golden, add oil and add the diced onions and fry until onions turn golden and now add the curry leaves and fry for a minute.
Now add the crab pieces, curry powder, salt and the water and cover and let it cook for 5 to 8 minutes. Stir and add the milk and simmer in low fire until the liquid is reduced to half.
Add the lime juice and remove from fire.
The gravy should have reduced to a thick consistency.
This dish can be done with fresh raw crabs or cooked whole crabs. Cooking with fresh raw crabs gives a
much tastier dish. Frozen uncooked crabs are available in the West in Indian and Sri Lankan shops. This dish requires a large wide mouthed pan to cook and a lid to suit it.