Step-by-Step Instructions

1. 1.Prepare Crabs

   Thoroughly clean 2 kg of crabs. Even if cleaned by the seller, wash them at home with turmeric and rock salt at least twice.

2. 2.Prepare Ginger-Garlic-Spice Paste

   Peel 2 whole bulbs of garlic and a 1-inch piece of ginger. Lightly crush the ginger. Add the peeled garlic, crushed ginger, 1.5 tablespoons of black peppercorns, and 1 tablespoon + a little extra cumin seeds to a mixer jar. Grind coarsely first, then add a little water and grind to a fine paste. Transfer the paste to a plate.

3. 3.Chop Onions

   Peel and finely chop 4 large onions. Wash them well after peeling to remove any impurities.

4. 4.Sauté Aromatics

   Heat 100ml or more of oil (preferably sesame oil) in a large iron kadai (wok) over medium flame. Add 1 tablespoon of fennel seeds and let them splutter. Add 2-3 sprigs of fresh curry leaves and let them crackle. Then, add the finely chopped onions and sauté until they turn golden brown, about 3-4 minutes.

5. 5.Add Dry Spices

   Reduce the flame to low. Add 2 tablespoons of red chili powder, 3 tablespoons of coriander powder, and 0.5 teaspoon of turmeric powder. Sauté for 10-15 seconds, stirring constantly, until the spices are fragrant.

6. 6.Add Crabs and Spice Paste

   Add the cleaned crabs to the kadai. Then, add the ground ginger-garlic-pepper-cumin paste on top of the crabs. Mix everything well, ensuring the crabs are thoroughly coated with the spices. Sauté for 5 minutes until the raw smell of the paste disappears and the crabs start to change color.

7. 7.Add Tomatoes and Salt

   Puree 5 medium tomatoes in a mixer. Add the pureed tomatoes and 2 tablespoons of rock salt to the kadai. Mix well and cook for 2 minutes until the oil separates from the mixture and the tomatoes are well incorporated.

8. 8.Simmer the Curry

   Add enough water to the kadai to immerse the crabs. Bring the curry to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes, allowing the crabs to cook and the flavors to meld.

9. 9.Add Coconut Paste

   Grind half a coconut to a fine paste. Add the coconut paste to the simmering crab curry. Mix well and continue to simmer for another 5 minutes.

10. 10.Final Touches and Serve

    Add 2-3 slit green chilies and chopped coriander leaves to the curry. Finally, add 1 tablespoon of freshly crushed black peppercorns. Mix gently and turn off the stove. Transfer the delicious crab curry to a serving pot.