This is a konkani style curry, not very spicy. Children as well as adults love this. Fresh crabs are used, ginger and onion adds flavor to the curry. It’s a popular curry in Mangalore. We get crabs a lot during rainy season.
4 – Crabs cleaned and halved, claws separated
1-Onion chopped small
¾ inch ginger chopped fine
1-cup coconut shredded
1-teaspoon red chilli powder
1 -teaspoon kashmiri chilli powder
1 green chilli, halved
a small piece of tamarind, soak in hot water and remove the extract
2 teaspoons coconut oil
Grind the coconut, red chilli powders, tamarind extract into a fine paste. Take a wide vessel for the curry. Mix Crabs, onion, ginger, ground masala and salt and bring to a boil, cook for 5 minutes. The crabs change color and become pink. Add 2 teaspoons of coconut oil. This curry goes well with red rice, white rice.
Cleaning the crab: Live crabs are generally immersed in hot boiling water for few minutes or can be placed in freezer for 4-5 hours. Under the crab there is flap, lift it and remove the shell, discard the soft mustard colored gills and clean the stomach. Cut the claws. Front portion of the legs can be discarded. In female crabs you may find orange color eggs, don’t discard them. Save them for the curry.