Step-by-Step Instructions

1. 1.Clean the Crabs

   Carefully clean all the crabs by removing the gills, mouthparts, and any unwanted internal organs. Break off the legs and claws, and separate the body into halves if desired. Wash the cleaned crab pieces thoroughly with water.

2. 2.Prepare Vegetables

   Peel the raw bananas and cut them into medium-sized pieces. Cut the brinjals (eggplants) into similar medium-sized pieces. Place both cut vegetables in separate bowls of water to prevent discoloration.

3. 3.Prepare Aromatics and Spices

   Peel the shallots and garlic. Slice the tomatoes and green chilies. Grind fresh turmeric, red chilies, and a mixture of coriander, fennel, and cumin seeds into fine pastes using a traditional stone grinder.

4. 4.Start Crab Curry Base

   Place a large cooking pot over a wood fire. Add 1.5 liters of cold-pressed gingelly oil and heat it. Once hot, add 2 tablespoons of fenugreek seeds and a handful of curry leaves, and let them splutter.

5. 5.Sauté Aromatics

   Add 1 kg of shallots to the pot and sauté until translucent. Then, add 500g of peeled garlic and 250g of green chilies, continuing to sauté until fragrant.

6. 6.Add Vegetables and Spices to Curry

   Add 1 kg of sliced tomatoes to the sautéed aromatics and cook until soft. Next, add the cut brinjals and raw bananas, stirring well to combine. Incorporate 100g of hand-ground turmeric paste, 200g of hand-ground chili paste, and 150g of hand-ground coriander, fennel, and cumin seed paste. Mix thoroughly and cook for a few minutes until the raw smell of the spices disappears.

7. 7.Simmer the Crab Curry

   Pour in 5-7 liters of water and add crystal salt to taste. Bring the curry to a boil. Once boiling, add the cleaned crabs to the pot, ensuring they are submerged in the gravy. Stir gently to coat the crabs.

8. 8.Finish Crab Curry

   Add 100g of hand-ground pepper powder to the curry and stir. Cover the pot with a lid and let it simmer for 20-25 minutes, or until the crabs turn orange and are fully cooked, and the vegetables are tender.

9. 9.Prepare Crabs for Frying

   Take a portion of the cleaned crabs (approximately 2.5 kg) and mix them thoroughly with 200g of hand-ground chili paste, ensuring all crabs are well coated.

10. 10.Fry the Crabs

    Place a large frying pan (tawa) over a wood fire. Add 1 liter of cold-pressed gingelly oil and heat it. Once the oil is hot, carefully add the marinated crabs to the pan in batches. Fry the crabs, turning them occasionally, until they turn reddish-orange and are crispy.

11. 11.Add Curry Leaves to Fried Crabs

    Once the crabs are almost done frying, sprinkle 1/2 cup of fresh curry leaves over them. Continue to fry for another 1-2 minutes, tossing to combine the flavors.

12. 12.Serve and Enjoy

    Serve the hot crab curry and spicy crab fry on fresh banana leaves with steamed white rice. Enjoy the meal with family and friends.