Curried Crabs

By : Unknown

On : 10:08

In : Cooking

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• 3 tablespoons oil 
• 1 teaspoon urad dal 
• 1 teaspoon fennel seeds 
• 1 teaspoon cumin seeds 
• 1 onion, peeled and sliced 
• 1 sprig curry leaves 
• 2 tablespoons seafood curry powder 
• 1 teaspoon turmeric powder 
• 2 teaspoons ground almonds 
• 1 teaspoon salt 
• 1 red finger-length chilli, cut lengthwise 
• 125 g (½ cup) sliced tomatoes or canned peeled tomatoes 
• 1 teaspoon tomato puree or ketchup 
• 375 ml (1½ cups) thin coconut milk, fresh milk or diluted evaporated milk 
• 125 ml (½ cup) water 
• 750 g (1½ lb) crabs, cleaned and halved or quartered, claws and legs cracked

1 In a large deep pan or wok, heat the oil and stir-fry the urad dal over medium heat until golden            brown, about 4 minutes. Add the fennel and cumin and fry until aromatic. 

2 Add the onion slices and curry leaves and stir-fry until the onion is golden brown, about 2 minutes. 3 Add the remaining ingredients except for the crab. Stir well to combine then add the crabs. Cook on    medium high heat for another 20 minutes or until the crabs are done, stirring constantly to keep the    spices from burning at the bottom of the pan. 

Serves 4 

Preparation time: 20 mins 

Cooking time: 30 mins