Serves - 4
Cooking time - 30 mins
Tastes good when served with Rasam, Sambar rice
Sea Crab - 1 kg
Onion finely chopped - 2
Ginger - 4 to 5 inches long
Garlic - 2 or 20 pods
Green chilli - 4/5 according to taste
Oil , Salt - as required
Turmeric powder - 1 tea spoon
Tomatoes - 2 big
Mustard seeds - 1 table spoon
Fennel Seeds - 1 table spoon
Coconut (Coarsely ground) - 1/2 cup
Corriander leaves - for garnishing
Clean crab nicely.
Grind Chilli, Garlic and Ginger to a coarse paste
Heat oil in a kauai and tadka with mustard seeds , Curry leaves and Fennel
Saute onions and add ginger garlic and green chilli paste. Cook till raw smell leaves.
Add crab and mix well. Cover the kadai and cook till water separates from the crab. Adjust with salt and turmeric powder.
Once Crab is cooked add tomatoes. Again cover the kadai with the lid and cook the tomatoes are mushy.
Add coarsely ground crab and cook for about 5 mins.
Garnish with coriander leaves
Do not add water while cooking crab as already crab leaves sufficient water which is required for cooking.