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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Crabs(de-veined and cleaned) - 450 g
- garlic(finely chopped) - 2 cloves
- Cardamom(Elakka) - 4 nos
- Cloves(Grambu) - 4 nos
- Cinnamon(Karugapatta) - 5 cms
- Mustard seeds - 1 tbsp
- Onion(finely sliced, big) - 1 no
- Red chilly(slit) - 1 no
- Tomatoes(chopped) - 4 nos
- Fish stock - 3/4 cup
- Coconut milk - 1 1/2 cups
- Chilly powder - 4 tsp
- Coriander seeds(roasted and powdered) - 1 1/2 tbsp
- Black peppercorns(roasted and powdered) - 1 tbsp
- Cumin seeds(roasted and powdered, Jeerakam) - 1 tsp
- Fenugreek seeds(roasted and powdered) - 1/4 tsp
- Fennel seeds(roasted and powdered) - 1/4 tsp
- Ground nut oil(As reqd) -
- Ghee - 1 tbsp
- Salt(As reqd) -
Ingredients
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Instructions
- Add in the crabs and stir. Remove it and keep it aside.
- In the same pan, heat groundnut oil and fry the cardamom, cloves and cinnamon for 2 minutes.
- Add the mustard seeds and allow it to splutter.
- Then add in the onion and red chilly and fry until softened and lightly browned.
- Add coriander seeds, black peppercorns, cumin seeds, salt, fenugreek seeds, fennel seeds, fish stock, tomatoes and chilly powder. Allow it to simmer.
- Delicious goan crab curry is ready. Serve hot with rice.
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