Indian Crab Curry

Ingredients

• Blue crab

  Crustaceans, raw

  16 oz or 454g

• Onions

  Raw

  3 medium or 330g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Fennel seed

  Spices

  3 tsp, whole or 6g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Garlic

  Raw

  20 cloves, minced or 60g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  6 tbsp or 32g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Ginger root

  Raw

  1 tbsp or 6g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Coriander seed

  Spices

  1 tbsp or 5g

• Chili powder

  Spices

  2 tbsp or 15g

• Garam Masala

  Badia

  4 tsp or 96g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Water

  Plain, clean water

  1 cup or 237g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Clean the blue crab and cut into sections (claws and body pieces). Rinse well and set aside to drain. Slice two-thirds of the onion, and chop the remaining.
2. Heat half of the oil in a wide pan over medium heat. Add fennel and cumin seeds, cooking until fragrant and starting to crackle.
3. Add sliced onions and sauté until deep golden brown. Stir in the garlic, desiccated coconut, half of the chopped cilantro, ginger, and the green chili. Cook, stirring, until the mixture is well browned.
4. Transfer this mixture to a blender with a splash of water and blend to a smooth paste. Return the pan to medium heat and add the remaining oil. Add the remaining chopped onion and sauté until translucent.
5. Add the chopped tomato and cook until it softens, about 1 minute. Stir in coriander seed, chili powder, garam masala, and turmeric.
6. Cook, stirring, until the spices darken slightly and smell toasty, about 3-5 minutes. Pour in the coconut-onion paste and water, stirring until smooth and gently simmering.
7. Add the crab and simmer, covered, until heated through and the flavors meld, about 5-8 minutes. Add more water as needed for desired consistency.
8. Season to taste with salt. Garnish with the remaining cilantro and serve.