Maharashtrian Crab Curry

1. 1
   prep

   Clean and prep the crabs.

   1.Ensure crabs are thoroughly cleaned, shell removed from body, and legs cracked open for easy eating.

   2.Rinse well under cold water and drain completely.

   3.Pat dry with a kitchen towel to prevent splattering during cooking.
2. 2
   roast · ~5 min

   Roast and grind the coconut masala.

   1.In a small dry pan over medium-low heat, add 1 cup grated fresh coconut.

   2.Stir continuously and roast until golden brown and aromatic, about 4-5 minutes. Do not let it burn.

   3.Remove from heat and let cool slightly. Transfer to a blender with 2-3 tbsp water and grind to a smooth paste.

   TIPWatch the coconut closely — it turns from golden to burnt in seconds. Keep the heat medium-low.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat 3 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add 1 tsp mustard seeds and let them splutter completely.

   3.Add 1 tsp cumin seeds, 10 curry leaves, and a pinch of asafoetida. Sauté until fragrant, about 20 seconds.
4. 4
   saute · ~16 min

   Build the onion-tomato base.

   1.Add 2 finely chopped onions to the pan and sauté until deep golden brown, about 8-10 minutes.

   2.Stir in 2 tsp ginger-garlic paste and 3 slit green chilies. Cook until the raw smell disappears, about 1 minute.

   3.Add 2 finely chopped tomatoes and cook until they soften and oil starts separating, about 5-6 minutes.
5. 5
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat to prevent burning.

   2.Add 1 tsp red chili powder, 1 pinch turmeric powder, 1 tsp coriander powder, 1 pinch cumin powder, 1 pinch garam masala, and 1 pinch salt.

   3.Stir continuously and cook the spices for 1 minute until they release their aroma.
6. 6
   simmer · ~10 min

   Simmer the gravy with coconut paste.

   1.Add the ground roasted coconut paste and 1.5 cups water to the pan. Stir well to combine.

   2.Bring the gravy to a gentle boil, then reduce heat to low.

   3.Simmer uncovered for 10 minutes, stirring occasionally, until the gravy thickens slightly and oil floats on top.
7. 7
   simmer · ~15 min

   Add tamarind and cook the crabs.

   1.Stir in 2 tbsp tamarind paste and mix well into the gravy.

   2.Gently slide the crab pieces into the simmering gravy.

   3.Cover the pan and cook on low heat for 12-15 minutes, gently turning the crab pieces halfway through.

   4.The crabs are done when they turn bright red and the meat is opaque and tender.

   TIPDo not overcook the crab — 12-15 minutes is perfect for medium crabs. Overcooking makes the meat rubbery.
8. 8
   garnish

   Garnish and serve hot.

   1.Check seasoning and adjust salt if needed.

   2.Sprinkle generously with 3 tbsp chopped fresh coriander leaves.

   3.Serve immediately with steamed rice or jowar bhakri.

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