Crab Curry

• 1 pound, 1-23 ounces, weight Crabs, Cleaned, Cut, Preferably With Cuts On Shells (Makes It Easier To Eat)
• 1 whole Medium Onion, Finely Chopped
• 1 teaspoon Turmeric Powder
• 2 Tablespoons Oil
• 2 pieces Mace
• 6 whole Cloves
• 4 whole Black Peppercorns
• 1 teaspoon Fennel Seeds
• 1 teaspoon Coriander Seeds
• 1/4 teaspoons Cumin Seeds
• 1 piece Cinnamon
• 1 cup Grated Coconut
• 1 whole Small Onion, Sliced Lengthwise
• 1 cube (small, About 1/2-inch Size) Tamarind
• 1 Tablespoon Malvani Masala Powder
• Salt To Taste

1. Clean the crabs.
2. In a pan over medium heat, add crabs, finely chopped onion and turmeric powder.
3. Add sufficient water.
4. Do not add too much as you need to cook it to reduce the water quantity later.
5. Meanwhile, while the crabs cook, in a kadai (or Indian wok), add oil and all the dry whole spices (mace, cloves, peppercorns, fennel, coriander, cumin, cinnamon).
6. Add grated coconut, sliced onion and tamarind.
7. Over medium heat, roast until the mixture browns.
8. Let cool, then in a mixer grinder, grind to a smooth paste with little water.
9. Add masala powder to the crabs.
10. Once the crabs are 80% done, add the spice mixture to the crabs.
11. Cook till crabs are completely cooked.
12. Season to taste with salt.
13. Serve hot with cooked rice.
14. Notes: 1.
15. You can adjust the amount of spices to taste.
16. 2.
17. Instead of Malvani masala, you can add any other homemade or ready made masalas you prefer.

weight, onion, turmeric, oil, fennel seeds, coriander seeds, cumin seeds, cinnamon, coconut, onion, tamarind, malvani masala, salt

Taken from tastykitchen.com/recipes/main-courses/crab-curry/ (may not work)