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Serves : 4
Preparation time : 20 mins
Cooking time 30 mins
3 tablespoons oil
1 teaspoon urad dal
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 onion, peeled and sliced
1 sprig curry leaves
2 tablespoons seafood curry powder
1 teaspoon turmeric powder
2 teaspoons ground almonds
1 teaspoon salt
1 red finger-length chili, cut lengthwise
125g sliced tomatoes or canned peeled tomatoes
1 teaspoon tomato puree or ketchup
375ml thin coconut milk, fresh milk or diluted evaporated milk
750g crabs, cleaned and halved or quartered, claws and legs cracked
Method for Cooking Curried Crabs:
In a large deep pan or wok, heat the oil and stir-fry the urad dal over medium heat until golden brown, about 4 minutes. Add the fennel and cumin and fry until aromatic.
Add the onion slices and curry leaves and stir-fry until the onion is golden brown, about 2 minutes.
Add the remaining ingredients except for the crab. Stir well to combine then add the crabs. Cook on medium high heat for another 20 minutes or until the crabs are done, stirring constantly to keep the spices from burning at the bottom of the pan.