Crab Gassi with Boiled Rice

Instructions

1. 1

   Prepare the crabs: Clean the crabs thoroughly under running water. Cut them into two or four pieces depending on their size. Gently crack the claws with a pestle or the back of a heavy knife so the masala can seep in. Set aside.

2. 2

   Roast the spices: In a pan over low heat, dry roast the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds for 2-3 minutes until they become fragrant. Be careful not to burn them. Remove from pan and set aside.

3. 3

   Grind the masala paste: In the same pan, add 1 tsp of coconut oil and sauté the small, roughly chopped onion and garlic cloves until they turn light brown. In a blender, combine the roasted spices, sautéed onion-garlic mixture, grated coconut, turmeric powder, and tamarind paste. Add about half a cup of water and grind to a very smooth, fine paste.

4. 4

   Prepare the curry base: Heat the remaining coconut oil in a large, heavy-bottomed pan or kadai over medium heat. Add the finely chopped medium onion and sauté until golden brown, about 5-6 minutes. Add the ginger-garlic paste, slit green chillies, and curry leaves. Sauté for another minute until the raw aroma disappears.

5. 5

   Cook the masala: Add the chopped tomato and cook until it becomes soft and mushy, about 4-5 minutes. Now, add the ground gassi masala paste to the pan. Sauté for 8-10 minutes on low-medium heat, stirring occasionally, until the masala is well-cooked and oil begins to separate from the sides.

6. 6

   Simmer the curry: Pour in 2 cups of water and add salt. Mix well and bring the gravy to a rolling boil. Carefully add the prepared crab pieces to the boiling gravy. Stir gently to coat them with the masala.

7. 7

   Cook the crabs and serve: Cover the pan and cook for 12-15 minutes on medium heat, or until the crabs turn a bright orange-red color and are cooked through. Stir in the jaggery (if using) to balance the flavors. Garnish with freshly chopped coriander leaves and serve hot.