Goan Crab Curry

Instructions

1. Prepare the crabs
   Clean the crabs thoroughly under running water. Remove the top shell, gills, and viscera. Cut each crab into quarters and crack the claws slightly to allow the flavors to penetrate.
2. Sauté the aromatics
   Heat oil in a large, heavy-bottomed pan over medium heat. Add the chopped onions and sauté until golden brown, about 5 minutes. Add the ginger paste, garlic paste, and green chilies. Cook for 2 minutes until fragrant.
3. Add the spices
   Add the chopped tomatoes and cook until soft. Then add the Kashmiri red chili powder, turmeric, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes until the oil begins to separate from the spice mixture.
4. Cook the crabs
   Add the cleaned crab pieces to the pan. Stir gently to coat them with the spice mixture. Cook for 5 minutes, turning occasionally.
5. Add the coconut milk
   Pour in the coconut milk and add the tamarind paste. Season with salt to taste. Stir gently and bring to a simmer. Do not stir too vigorously to avoid breaking the crab pieces.
6. Simmer the curry
   Reduce the heat to low, cover the pan, and simmer for 10-12 minutes until the crabs are cooked through and the flavors have melded together. The shell should turn a bright orange-red color when done.
7. Final seasoning
   Taste and adjust the seasoning if necessary. If the curry is too thick, add a little water. If it's too thin, simmer uncovered for a few more minutes to reduce.
8. Serve
   Garnish with fresh coriander leaves. Serve hot with steamed rice or crusty bread to soak up the delicious curry sauce.