Kurli Masala

1. 1
   prep · ~8 min

   Clean and prepare the crab.

   1.Wash the crab pieces well under running water.

   2.Lightly crush the claws so the masala can get in while cooking.

   3.Drain and keep the crab ready near the stove.
2. 2
   roast · ~5 min

   Roast the masala ingredients.

   1.Heat a pan on medium heat and dry roast the grated coconut until lightly golden.

   2.Add dry red chili, coriander seeds, cumin seeds, and black peppercorns.

   3.Roast for 1 to 2 minutes more until fragrant, then turn off the heat.

   TIPKeep the heat medium so the coconut browns evenly and does not taste bitter.
3. 3
   mix · ~3 min

   Grind the masala.

   Add the roasted coconut mixture, garlic, ginger, and a little water to a grinder. Blend to a smooth, thick masala paste.

4. 4
   saute · ~11 min

   Cook the onion and tomato base.

   1.Heat oil in a kadai over medium heat.

   2.Add sliced onion and cook until soft and light golden, about 5 to 6 minutes.

   3.Add chopped tomato and cook until it turns soft and pulpy, about 4 minutes.

   4.Add turmeric powder and red chili powder and mix well.
5. 5
   saute · ~5 min

   Cook the ground masala.

   Add the ground coconut masala to the kadai and cook for 4 to 5 minutes, stirring often, until the raw smell fades and the oil begins to show at the edges.

6. 6
   boil · ~5 min

   Add the crab and gravy ingredients.

   1.Add the crab pieces to the masala and coat them well.

   2.Add salt, kokum, and water.

   3.Mix gently and bring the curry to a boil.
7. 7
   simmer · ~15 min

   Simmer until the crab is cooked.

   Cover and cook on medium-low heat for 12 to 15 minutes, stirring once or twice gently, until the crab turns bright and is cooked through and the gravy thickens slightly.

   TIPDo not overcook the crab or the meat will tighten and lose its sweetness.
8. 8
   garnish

   Garnish with coriander leaves.

9. 9
   serve

   Serve hot with rice or bhakri.

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