Kerala Crab Curry

Instructions

1. Prepare the crabs
   Clean the crabs thoroughly, removing the gills and intestines. Quarter them and crack the claws slightly to allow the flavors to penetrate. Rinse well and set aside.
2. Make the tempering
   Heat coconut oil in a large clay pot or heavy-bottomed pan. Add mustard seeds and let them splutter. Then add fenugreek seeds, curry leaves, and green chilies. Sauté for 30 seconds until aromatic.
3. Create the base
   Add chopped onions to the tempering and sauté until translucent. Add ginger-garlic paste and cook until the raw smell disappears, about 2 minutes. Then add chopped tomatoes and cook until they soften.
4. Add the spices
   Add turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and sauté for 2-3 minutes until the spices are well roasted and the oil begins to separate from the mixture.
5. Cook the crabs
   Add the cleaned crab pieces to the spice mixture and mix gently to coat the crabs. Cover and cook on medium heat for about 10 minutes, stirring occasionally to prevent sticking.
6. Add coconut milk
   Pour in the thick coconut milk and add more curry leaves. Adjust the consistency with water if needed. Bring to a gentle simmer but do not boil rapidly as it might cause the coconut milk to split.
7. Finish the curry
   Cook covered on low heat for another 10-15 minutes until the crabs are fully cooked and have absorbed the flavors. Stir in the garam masala and adjust salt to taste. The curry should have a thick, creamy consistency.
8. Serve
   Turn off the heat and let the curry rest for 5 minutes. Garnish with fresh coriander leaves and serve hot with steamed rice, appam, or Kerala parotta.