Medium crabs 6
Big onion 1 sliced
Grated coconut 3 tbs --stir fried
Kas-kas 1 tsp --stir fried
Aniseed 1 tsp --stir fried
Pottu kadalai 1 tsp or channa dal
Garlic paste 1 tsp
Ginger paste 1 tsp
Fish curry powder 1 tbs
Chilli powder 1 tsp ---for extra hot
Tumeric powder ¼ tsp
Tamarind juice ½ cup from a small marble sized tamarind ba#ll.
Salt to taste
Oil about 2 tbs
For tempering
One inch cinnamon stick 1
Cloves 2
Cardamoms 2
Star anise 2
Curry leaves 1 stalk
Method:
Clean the crabs, remove the shell. Break off the legs and also the claws.
Use your chopper and bash the claws once.
Pound the small legs in a pounding stone . Add ½ cup of water and squeeze out the juice.
Discard the legs.
Grind to a paste, the fried coconut, kas-kas, aniseed, and pottu kadalai.
Make a paste with fish curry powder, chilli powder,and tumeric powder.
Heat the kadai with oil. Add in the spices , when they splutter, add in the sliced onion, and let it turn limp. Add the garic and ginger paste, fry for a second..
Add in the fish curry paste mixture,and the coconut paste mixture.
Fry nicely, add in the tamarind juice, and juice from the crab legs.
Add salt to taste, and the curry leaves. Let it boil,till the gravy is a bit thick..
Add in the crabs and the bashed claws , give a good stir, so that there is masala on the crab pieces.
Dish out as soon as the crabs are cooked, and serve with steaming rice.
Note: Keep a box of tissue by the side to blow your nose while eating the crabs.
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