CRAB MASALA

Preparation Method :

• Grind all the ingredients for the green masala into a fine paste, adding water.
• For the coconut masala, heat the oil in a pan. Add the coriander seeds, peppercorns, cloves and cinnamon and saute for 2 minutes.
• Stir in the sliced onions and continue to saute until the onions turn translucent.
• Add the coconut and continue to saute on a very low heat until the coconut turns brown, taking care that it does not burn. Cool the mixture and grind to a very fine paste, adding water.
• For the crabs, heat the oil in a kadai. Add the bay leaves, peppercorns and cloves and saute for 2 minutes. Stir in the green masala and saute until fragrant.
• Add the chopped onions, saute until they turn golden brown, then stir in the turmeric and chilli powder. Saute for a further 2 minutes.
• Add the prepared crabs to the pan, mixing in water and the salt. Bring to the boil, then lower the heat and cook the crabs for 10 minutes.
• Stir in the coconut masala and water and bring to the boil, then immediately remove the pan from the heat and allow to stand, covered, for about 5 minutes. The flavours will gently seep into the crab.