Submitted by :Avalon Inn Goa
4 large river crabs, each about 150g, preferably female (they have a wider apron and sometimes contain eggs which add nice taste to the sauce)
1 red onion, finely chopped
1 tomato, finely chopped
6 dried mango pieces
6 dried kokum pieces
3 tbsp. sugar
2 tbsp. salt
1 cube vegetable stock (Maggi)
Ingredients for Masala :
3 dried red Kashmiri chillies
1/2 tsp. whole cumin seeds
1 clove fresh garlic, peeled
1 small knob fresh ginger, peeled and cut into cubes
1 small tomato, chopped coarsely
1 tbsp. tumeric powder
1 lime-sized ball dried tamarind
- Fill a wide-rimmed drinking glass with water and dissolve the tamarind in the water. After a couple of minutes, squeeze the tamarind pulp so the water goes brownish and repeat the process with two more glasses of water. Discard the pits and husks.
- Prepare the crabs. Bring a large pot of water to a rolling boil. Drop in the crabs, let the water return to a boil and simmer for 1 minute. Drain and wash each crab under cold running water. Place a crab on a chopping board. Pull off the front claws and put aside in a bowl. Remove and discard the other legs. Turn the crab on its back. Pull off and discard the flap on the underbelly side. Hold the crab upright and separate the back from the body. The back should come off in one piece and may contain eggs. Put the back in the bowl. On the body of the crab you will see some feathery gills. Remove and discard these. Using kitchen shears cut the main body in half and put the two halves in the bowl.
- Put all the ingredients for the Masala and the three glasses of tamarind water into a blender and use smoothie setting for 3 minutes.
- Heat 3 tbsp. cooking oil in a medium deep pot, add the chopped onion and stir. After 2 minutes, add the chopped tomato. Stir for a minute. Add the mango and kokum pieces, vegetable stock cube and the Masala mix from the blender. Add sugar and salt to taste and bring the curry briefly to a boil. Add the crab pieces, cover with a lid half way and leave to cook in the simmering curry for 5 more minutes.
This recipe makes 2 portions – for a crab feast – or 4 portions if other dishes are on the table. Serve with steamed white rice, and your choice of salad, vegetable and chutney or pickle.