Ingredients:
– Medium crabs: 4 nos.
– Onion: 2 large (grated)
– Garlic paste – 1 tbsp.
– Ginger paste – 1 tbsp.
– Tomato puree – 2 tbsp.
– Red chilli paste – 1/2 tsp.
– Coconut milk – 1/2 cup.
– Cumin powder – 1/2 tsp.
– Coriander powder – 1/2 tsp.
– Maida – 1/2 tsp.
– Garam masala powder – 1/2 tsp.
– Dalchini – 2 to 3 pieces.
– Tez patta – 1 large.
– Big elaichi – 2 nos.
– Salt to taste.
– Haldi powder – 1/2 tsp.
– Oil – 4 tbsps.
– Coriander leaves finely chopped for the garnish.
– A cup of water.
Procedure:
*Wash crabs delicately but thoroughly. Rub in 1/2 tsp salt and haldi.
*Heat a tbsp of oil in a kadai. Add the crabs and saute for about 5 mts on medium flame till the colour is a bright orange and the pungent odour is considerably reduced. Remove and keep aside.
*In the same kadai take 3 tbsps. oil. Add bayleaf, big elaichi and dalchini. Then add the grated onion. Fry till the onions turn translucent.
*Add the ginger paste and garlic paste. Fry on medium flame sprinkling water occasionally till the masala takes a nice medium brown colour and oil begins to separate.
*Add the tomato puree and the cumin and coriander powder. Saute for a minute. Add the red chilli paste.
*Add the crabs and mix well. Add the garam masala powder.
*In a bowl take 1/2 tsp maida and mix with two tbsps. water. To this add the coconut milk and mix well. Add to the crab and mix well.
*Add a cup of water and bring to boil. You may add an extra half cup of water for a thick gravy texture. Then turn the flame to low and cover and cook for 10 to 15 mts. Garnish with chopped coriander and serve with hot basmati rice and cut onions!!
