Kurlya Masala

1. 1

   Step 1

   • a.Prepare the masala paste
   • b.Heat 1 tablespoon of oil in a pan. Add the sliced onion and sauté until it turns golden brown.
   • c.Add the grated coconut and roast on low heat until it's fragrant and light brown, about 5-7 minutes. Be careful not to burn it.
   • d.Add the cloves, cinnamon stick, and black peppercorns. Roast for another minute.
   • e.Turn off the heat and let the mixture cool completely.
   • f.Transfer the cooled mixture to a grinder jar. Add the chopped ginger and garlic.
   • g.Grind to a smooth paste, adding a little water if needed.
2. 2

   Step 2

   • a.Make the curry base
   • b.Heat the remaining 3 tablespoons of oil in a large pot or kadai over medium heat.
   • c.Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
   • d.Add the chopped tomato and cook until it becomes soft and mushy, about 4-5 minutes.
3. 3

   Step 3

   • a.Cook the masala and add spices
   • b.Add the ground masala paste to the pot. Sauté for 7-8 minutes, stirring frequently, until the paste cooks well and oil starts to separate from the sides.
   • c.Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for one minute until the raw smell of the spices disappears.
4. 4

   Step 4

   • a.Cook the crabs
   • b.Add the cleaned crab pieces to the pot. Gently toss to coat them evenly with the masala.
   • c.Cook for 2-3 minutes, allowing the crabs to absorb the flavors.
5. 5

   Step 5

   • a.Simmer the curry
   • b.Pour in 2 cups of hot water, add the salt and kokum pieces. Stir gently.
   • c.Bring the curry to a boil, then reduce the heat to low. Cover the pot and simmer for 10-12 minutes, or until the crabs are cooked through. The shells will turn bright orange-red.
   • d.Check for seasoning and adjust salt if needed.
6. 6

   Step 6

   • a.Garnish and serve
   • b.Turn off the heat. Garnish with freshly chopped coriander leaves.
   • c.Let the curry rest for 10 minutes before serving to allow the flavors to meld.
   • d.Serve hot with steamed rice, bhakri (rice flour flatbread), or chapati.

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