Wash and cut the crabs thoroughly. I have used the flesh part with shell ( discarding the
hard outer shell), legs and the claws in this recipe. Marinade crabs with salt, turmeric
powder and 1/2 tbsp red chili powder , keep aside for 15 minutes.
In the mean time, dry roast the ingredients for grinding as mentioned above till you get
a nice aroma. You need to dry roast the coconut separately to a golden brown color.
Add all the roasted spices in a blender with 3 to 4 tbsp of water and blend well to a
Next in a wide bottomed non stick skillet, heat 2 tbsp oil, add the curry leaves, ginger
garlic paste with onions and sautee till the onions turn a light golden brown color.
Next add the chopped tomatoes and cook till they turn soft , then add the spice paste,
with 1/2 tbsp red chili powder, fry well for a minute or so by constantly stirring until
the spices leave oil and you get a nice aroma .
Add the crab pieces , mix well with the spices and let fry for 2 to 3 minutes.
Lastly add a cup of water and let cook on medium low heat for 5 to 6 minutes or until
the crab is fully cooked. Add 2 tbsp of lemon juice at the end. I have kept a dry gravy,
you can add water according to your desired gravy consistency.
Garnish with chopped coriander, serve hot with Rice or Paratha.
Ingredients: 1 lb. blue crab (comes to almost 4 medium sized crabs)
1 cup yellow onion , chopped
1/2 cup shallots, chopped
1 cup tomato chopped
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tbsp red chili powder ( adjust heat according to your taste)
4 to 5 curry leaves
2 tbs lemon juice
2 tbsp oil
Chopped coriander leaves to garnish