Kurli Masala with Ukda Tandul

Instructions

1. 1

   Prepare the Roasted Coconut Masala Paste

   • Heat 1 tbsp of oil in a heavy-bottomed pan over medium heat. Add the roughly chopped onion and sauté for 5-6 minutes until it turns translucent and the edges start to brown.
   • Add the garlic cloves, ginger, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Sauté for 2-3 minutes until the spices become fragrant.
   • Add the grated coconut. Reduce the heat to low and roast for 5-7 minutes, stirring continuously, until the coconut is a deep golden brown and aromatic. Do not let it burn.
   • Turn off the heat and allow the mixture to cool down completely. Transfer it to a grinder, add about 1/4 cup of water, and grind to a very smooth, thick paste. Set aside.
2. 2

   Create the Curry Base

   • In a large pot or kadai, heat the remaining 3 tbsp of oil over medium heat.
   • Add the finely chopped onion and sauté for 8-10 minutes, stirring occasionally, until it is deeply golden brown and caramelized. This step is crucial for the flavor.
   • Add the finely chopped tomatoes and cook for 6-7 minutes until they turn soft and mushy, and you see oil separating from the masala.
   • Stir in the turmeric powder, red chili powder, and Goda masala. Cook for 1 minute, stirring constantly, until the raw smell of the spices is gone.
3. 3

   Cook the Crabs in the Masala

   • Add the prepared roasted coconut masala paste to the pot. Mix well and sauté for 5-7 minutes, until the paste is well-cooked and releases its aromatic oils.
   • Gently place the cleaned crab pieces into the pot. Carefully toss them to coat evenly with the masala without breaking them. Sauté for 2-3 minutes.
   • Pour in 2 cups of warm water, add the tamarind paste and salt. Stir gently to combine everything.
   • Bring the curry to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the crabs turn bright orange-red and the meat is opaque.
4. 4

   Garnish and Serve

   • Check the seasoning and adjust salt or spice levels if needed. Once the crabs are cooked and the gravy has reached your desired consistency, turn off the heat.
   • Garnish generously with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to deepen and meld together.
   • Serve hot with traditional accompaniments like rice bhakri, chapati, or steamed rice.