Crab Masala with Ghee Rice

Instructions

1. 1

   Prepare the Crab: Thoroughly wash the cleaned crab pieces. Optionally, marinate them with a pinch of turmeric powder and salt for 15-20 minutes. This helps to season the crab meat from within.

2. 2

   Start the Masala Base: Heat coconut oil in a large, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the fennel seeds and curry leaves, and sauté for about 30 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chillies, and continue to sauté for another 2 minutes until the raw aroma disappears.

4. 4

   Cook Tomatoes and Spices: Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides. Now, add all the dry spice powders: turmeric, red chilli, coriander, and black pepper. Stir well and cook for 1 minute until aromatic.

5. 5

   Build the Gravy: Mix the tamarind paste in 1/4 cup of warm water to create tamarind water. Pour this into the pan along with 1 cup of plain water and salt. Stir everything together and bring the gravy to a rolling boil.

6. 6

   Cook the Crab: Gently place the crab pieces into the boiling gravy. Mix carefully to ensure all pieces are coated with the masala. Cover the pan, reduce the heat to medium-low, and let it simmer for 10-12 minutes. The crab is cooked when the shells turn a bright orange-red color.

7. 7

   Finish with Coconut Milk: Reduce the heat to the lowest setting. Pour in the thick coconut milk and sprinkle the garam masala. Stir gently to combine and let it simmer for just 2-3 minutes. Do not allow the gravy to boil vigorously after adding coconut milk, as it can curdle.

8. 8

   Garnish and Rest: Turn off the heat and garnish with freshly chopped coriander leaves. Cover the pan and let the curry rest for at least 15 minutes before serving. This allows the flavors to deepen and meld together. Serve hot with steamed rice, appam, or idiyappam.