Goan Crab curry:-

Goan crab curry made with coconut and spices and goes well with rice or pav. This curry is amazing in taste. The red colour curry with a great aroma. I  fell right now to dip bread into this curry and eat . Yum.

Generally avoid eating crabs and mussels 0in summer as it consists lot of heat.

The crucial part of crabs is breaking them alive. Also cleaning them is a pain. But there is no gain without pain.

Ingredients :-

§ 1 kilo crabs

§ 2 onions chopped (1 for paste, other for tadka)

§ 1 tomato chopped

§ 3 tamarind pieces

§ 16 to 19 Garlic, Chilies

§ 3 teaspoon coriander seed

§ 1.5 teaspoon Cumin seed

§ 2 teaspoon fennel seed

§ 1 inch Ginger chopped

§ 20 to 22 Pepper corn

§ 2 Green Cardamom

§ 1 inch Cinnamon Stick

§ 5 to 6 cloves

§ 1 Javitri

§ Grated coconut

§Few Chopped Coriander leaves for garnishing

§ salt as per taste

§1 teaspoon Turmeric

§ 2 teaspoon oil

§ 1 cup water

Method :-

1.Heat the pain and add 1 teaspoon oil, add chopped ginger, garlic, chopped onion , and grated coconut and stir till it light brown.

2.Combine cumin seed , fennel seed , coriander seed, Kashmiri chili, tamarind. Also add cloves, cinnamon, Javari , pepper corn , turmeric all this add in pain and fry for 2 minutes.

3.Than add coconut and all spices and Grind all of them to form a smooth paste. Add little water if required.

4.Now take a big work or vessel. Add oil once hot. Saute 1 chopped onion. Stir for a minute on low flame.

5.It is time to add chopped tomatoes. Saute for about 2 to 3 minutes.

6. Add the grounder paste to it. Stir for 5 minutes.

7.After about 3 minutes add cleaned crabs.

8.Let this boil for more 10 to 12 minutes without lid on low flame. The curry will start bubbling. You can add water as consistency of curry required. Add salt as per taste.

9.Switch off the gas and garnish with coriander leaves. Serve goan crab curry with bread/pav /steamed rice.