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1.5kg soft-shelled or blue swimmer crabs
⅓ cup coriander
seeds
1 cup (250ml) vegetable oil and melted
unsalted
butter combined
1-inch cinnamon stick
3 green cardamom pods
3 whole cloves
1kg yellow (brown) onions, about 6
medium, chopped
1 teaspoon salt, plus extra salt to
taste
2½ tablespoons grated fresh ginger
2½ tablespoons crushed garlic
4 teaspoons chili powder
4 teaspoons ground turmeric
1kg tomatoes, about 7 medium, unpeeled,
finely chopped
1 cup (45g) chopped fresh cilantro
(fresh coriander)
18 fresh curry leaves, torn into pieces
4 teaspoons crushed black peppercorns
steamed basmati rice, for serving
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Method:
Remove large top shell from each crab.
Remove fibrous matter from inside crab and discard. Rinse crabs
well. Use a sharp knife to cut each crab in quarters. Set
aside. In a spice grinder, grind coriander seeds to a powder.
Set aside. In a large frying pan, heat oil and butter mixture
over low heat. Add cinnamon, cardamom and cloves. Cook
until fragrant, about 30 seconds. Add onions and 1 teaspoon salt
and cook, uncovered, stirring often, until onions are dark golden
brown, 15-20 minutes. Add ginger and garlic and cook for 1
minute. Add ground coriander, chili powder and turmeric, and
cook, stirring, for 1 minute. Add tomatoes and cook, uncovered,
stirring often, until tomatoes are cooked and soft, about 10 minutes.
Add crab and cook, covered, turning pieces occasionally, until crab
shells turn red and meat is just cooked, 15-20 minutes. Use tongs to
remove crab pieces to a place. Add cilantro, curry leaves and
peppercorns to sauce in pan, mixing well. Taste and add salt if
desired. Return crab pieces to pan and turn to coat with sauce,
then serve hot with steamed rice.
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