Coconut Crab Curry

Recipe Type:	Non Veg.
Difficulty:	Average

Ingredients:

• 6-8 Live blue crabs or 2 Dungeness crabs or Mud crabs, about 1-1/2 lb each
• 1 Can coconut milk
• 1 Lime, juiced
• 3-1/2 tbsp Malaysian fish curry powder
• 1-1/2 tbsp Chili powder
• 2 tsp Turmeric powder
• 8-10 Curry leaves
• 2 Red onions, sliced
• 4-6 Cloves garlic
• 1 Inch fresh ginger, sliced
• 4 tbsp Vegetable oil
• 3 Cups water
• Salt to taste

Cooking Instructions:

• Wash the Blue crabs and cut it into halves and Dungeness or Mud crabs can be cut into 4.
• Crack the shells and claws gently with a mallet.
• Grind onions, garlic and ginger to make a fine paste.
• Add vegetable oil to a hot pot and stir-fry paste for 2-3 minutes.
• Take a small bowl, combine chili powder, fish curry powder and turmeric powder, few tbsp water and mix into a thick paste.
• Add this paste to the pot, stir-fry till quite toasted and oil starts to ooze from paste.
• Now add coconut milk, curry leaves, water, and season with salt.
• When the mixture starts to boil, decrease the heat to a simmer, stirring occasionally till the sauce thickens slightly for about 15-18 minutes.
• Add lime juice and crabs, stir to coat with sauce.
• Cover and simmer till crabs turn red.
• Take out crabs from the pot and keep warm, let stand for about 15 minutes.