Thursday, 6 October 2011




     1)    Fresh crab – 1½ kg
     2)    Big fresh coconut – 1
     3)    Hot dry red chilies – 8 Nos.
     4)    Ginger – a 2 inch piece
     5)    Onions – 100 gm.
     6)    Turmeric powder – ½ teaspoon
     7)    Coconut oil – 2 tablespoons
     8)    Salt – 1½ teaspoon
To Cook:

          Clean the crab after removing the top shell. If the crab is too big, cut into 2 to 4 pieces. Grate the coconut. Set a small pan on the stove on low heat. Dribble a teaspoonful of coconut oil and throw in the red chilies. Stir well until the chilies are slightly roasted (this is to reduce the heat of the chilies while enhancing their flavor). Turn off the heat. Peel the ginger and chop to fine pieces. Likewise, peel the onions and chop to fine pieces. Put the grated coconut and the roasted chilies in a food processor. Add a little water and grind to fine paste.

          Put the crab in a big terracotta (earthen) vessel. Add the salt and the turmeric powder. Put in a quarter portion of the chopped onions. Tip in all the chopped ginger. Pour in a glass of water and set on the stove. When it starts to boil, reduce the heat and flip over the crab pieces. The crab will change colour when it is cooked. Now add the coconut paste and another glass of water. Stir and taste the seasoning. Add more salt if necessary. When it starts to boil, switch off the heat.

          Set a small pan on the stove. Pour in the rest of the coconut oil and throw in the chopped onions. Stir till the onions turn golden brown. Tip over the pan into the crab curry. Stir well and let rest for 30 minutes. Serve with a plate of hot rice.


The smoother the coconut paste, the tastier the Konkani crab curry.

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