800 gm crabs
3 tbsp cooking oil
Curry paste: 4 tbsp curry powder mixed with 4 tbsp water
2 cups thin coconut milk
1/2 cup thick coconut milk
2 sprigs curry leaf
Salt to taste
80-100 gm shallots
6-8 pips garlic
10 gm fresh ginger
1/2 tsp fenugreek
Split the crab open, cut it into half and remove any dark meat. Wash, drain and set aside.
Heat cooking oil in a wok, add ground or pound ingredients and stir-fry till it becomes fragrant. Mix in the curry paste and keep frying until the oil surfaces and the mixture turns golden-red in color.
Pour in the thin coconut milk and mix thoroughly. Bring the mixture to a boil and then put in the crab, stirring all the while.
Cover the wok and let it simmer for 10-15 minutes. Pour in the thick coconut milk, stir and add in the curry leaves and salt. Bring the crab curry to a boil and then dish out.
This rich flavored crab curry can be garnished with red and green chillies and served with white rice.