In a previous recepie I introduced dungeness chilli crab cooked Singapore style. In this recipe, I’m cooking dungeness crab in a spicy curry sauce inspired by the style of Kerala in India. Rather than making the sauce too spicy, I’ve tried to add a bit of sweetness to bring out the natural flavors of the dungeness crab.
- Dungeness crabs – 3-4 big specimens (about 3kg whole before cleaning)
- Shallots – 6 shallots
- Ginger – 2 inch piece
- Green chillies – 2 sliced
- Coriander powder – 1 tablespoon
- Chilli powder – 2 tablespoons
- Turmeric powder – 1/2 teaspoon
- Onions – 1 sliced
- Tomatoes – 2 sliced
- Curry leaves – 10 leaves
- Tamarind juice – 1/2 cup
- Coconut – 1 cup grated (or rehydrated desiccated coconut)
- Fenugreek seeds – 1/2 teaspoon
- Sugar – 2 tablespoons
- Vegetable oil – 4 tablespoons
- Salt to taste
- Clean the crab, wash and cut into halves. Top shell can be used or discarded according to preference.
- Grind coconut, shallots, ginger, turmeric and chilli powder into a paste using a food processor or pestle. Use a bit of water if needed when grinding.
- Heat the vegetable oil in a large wok and fry the fenugreek seeds until slightly brown.
- Add the onions, green chillies, curry leaves and fry until the onions are translucent.
- Add the tomatoes and fry for 1 minute.
- Add the coconut spice paste and mix well. Add the sugar.
- Add the tamarind juice along with the crabs. Mix gently until the crabs are well coated.
- Add 1/2 cup of water.
- Cover and cook until the crabs turn red.
- Serve hot with steamed rice.