Maharashtrian Crab Curry with Jowar Bhakri

Instructions

1. 1

   Marinate the Crab

   • In a large bowl, combine the cleaned crab pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt. Mix well to coat evenly.
   • Gently crack the larger claws with the back of a heavy knife or pestle to allow the masala to penetrate.
   • Set aside to marinate for 20-30 minutes while you prepare the masala.
2. 2

   Prepare the 'Vatan' (Roast Masala Ingredients)

   • Heat 1 tbsp of oil in a pan over medium heat. Add the sliced large onion and sauté for 6-7 minutes until golden brown.
   • Add the grated dry coconut and roast, stirring continuously, for 3-4 minutes until it turns a deep, fragrant brown. Be careful not to burn it.
   • Add coriander seeds, cumin seeds, black peppercorns, cloves, and the cinnamon stick. Roast for another minute until the spices are aromatic.
   • Turn off the heat and let the entire mixture cool down completely.
3. 3

   Grind the Masala Paste

   • Once cooled, transfer the roasted mixture to a grinder jar. Add the ginger and garlic cloves.
   • Grind to a smooth, thick paste, adding a few tablespoons of water as needed to help with grinding. This paste is the 'vatan'.
4. 4

   Cook the Curry Base

   • Heat the remaining 3 tbsp of oil in a large, heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped medium onion and sauté for 5-6 minutes until translucent and soft.
   • Add the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
5. 5

   Sauté the Masalas

   • Lower the heat. Add the remaining 0.5 tsp turmeric powder, remaining 1 tsp red chili powder, and 2 tbsp Malvani masala. Sauté for 30-40 seconds until fragrant.
   • Add the ground 'vatan' paste. Cook for 5-7 minutes, stirring frequently, until the masala darkens and you see oil separating from the sides.
6. 6

   Cook the Crab and Simmer

   • Add the marinated crab pieces to the pot. Gently toss them with the masala for 2-3 minutes, ensuring they are well-coated.
   • Pour in 3 cups of hot water, the strained tamarind pulp, and the remaining 1 tsp of salt. Stir well.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pot and simmer for 10-15 minutes, or until the crab shells turn bright orange-red and the meat is cooked through.
7. 7

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
   • Serve hot with steamed rice, bhakri (sorghum flatbread), or chapati.