Crab Masala

Preparation Highlights:

• Clean and score the crab carefully so the spices penetrate well.

• Boil the crab briefly in water with turmeric and salt to extract crab stock, which is reserved for the masala.

• Temper fennel and cumin seeds in coconut oil, sauté onions/shallots, green chilies, curry leaves until golden.

• Add ginger-garlic paste and sauté till aromatic, then add tomatoes and cook till mushy.

• Mix in dry spice powders and some reserved crab stock to avoid burning.

• Add crab pieces and remaining stock; cook covered until crab is tender and masala thickens.

• Optionally, add ground coconut paste to enrich the gravy.

• Finish with fresh curry leaves and coriander.