Being from the coastal city of Kochi, crabs always had a special place in my heart. This is a GSB specialty crab preparation that perfectly balances the spicy chillies with the sweet flavors of crab. The best crab to prepare this from are Blue Crabs. However for people who do not like to spend hours at their plates trying to coax out the precious meat from these smaller varieties of crabs, can definitely substitute it with Dungeness , Snow or King Crab. I’ve used Dungeness crabs here since they were the right proportions of shell to meat and they are known for their sweet meat. My mum although being a vegetarian used to love the smell of cooking crabs and to date it is one of my favorite foods.

Ingredients:

• Crabs – 2 Lbs ( Around 1 kg)
• Grated Coconut – 2 cups (loosely packed)
• Red Chillies – 15
• Byadgi Red Chillies – 5
• Green Chillies – 2-3
• Onion – 1 Cup Chopped
• Ginger – 2.5” Chopped
• Tamarind Concentrate- 1 Tsp
• Salt to taste
• Turmeric Powder
• Coconut oil

Method:

1. Wash the crabs and break the legs at the joints. Discard the tips of the smaller legs.
2. Lightly fry the red chillies in coconut oil and make a smooth paste along with the coconut, tamarind concentrate and salt.
3. In a large thick bottomed dish, heat 1-2 Tbsp of coconut oil. Add the chopped onions. Sauté till translucent, add the slit green chillies and chopped ginger. Sauté for two minutes.
4. Add the masala paste with a 1 cup of water and bring to boil.
5. Add the crabs and mix well. Reduce heat to a simmer, then cover and cook for 30 minutes.
6. Increase heat to high and bring to a rolling boil once more.
7. Shut off the heat and drizzle with coconut oil.
8. Serve hot with rice.

Notes:

• This dish tastes best when it has had time to sit. Make this a few hours in advance and simmer before on low before serving.
• Although the curry may feel too hot the crabs and onions mellow out the spice level in a while.
• Live crabs are the best no doubt but if those are not available go with Dungeness crabs or Snow Crab.