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12 December 2012,20:45 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a large non-stick saucepan. Add the fenugreek, cloves and peppercorns and when browned add the curry leaves.
  • Tip in the green chillies and onions and cook until golden.
  • Blend the garlic, tomatoes, ginger with little water to a smooth paste.
  • Add salt, chilli, coriander, cumin and turmeric. Bring to a boil and simmer until the masala releases oil into the pan, stir-fry for further 5 minutes.
  • Add 4 cups of water and bring to a boil. Stir in the tamarind paste.
  • Add the crab pieces and brown meat, bring back to a boil, cover and simmer over a moderate heat for about 10 - 15 minutes, until the crab is cooked.
  • Stir in the coconut milk and add a little boiled water. Taste and adjust the seasoning, add more tamarind to taste, then serve.


  • 2 whole raw crabs, cleaned and cut into pieces
  • 100 ml IDHAYAM sesame oil
  • 1 tablespoon fenugreek seeds
  • 9 cloves
  • Black peppercorns
  • 10 - 12 fresh curry leaves
  • 4 green chillies, whole but pierced
  • 2 large onions, chopped
  • 4 small tomatoes, quartered
  • 175 ml coconut milk
  • 2 tablespoon fresh root ginger, peeled weight
  • ½ teaspoon chilli powder
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 9 large garlic cloves
  • ½ teaspoon turmeric
  • Tamarind paste, to taste
  • Salt, to taste

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