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20 December 2013,06:14 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat a pan and dry roast cumin seeds, coriander seeds, dry red chilies, peppercorn, cinnamon sticks and cardamoms until they release aroma. Transfer to a plate and cool to room temperature.
  • Heat oil in a pan and add onions and saute until they become translucent.
  • Then add grated coconut and cook until it changes to brown colour. Remove from heat.
  • Combine the roasted spices along with onions and coconut and grind it to a fine paste by adding sufficient water.
  • Heat oil in a pan and add some sliced onions, sufficient salt and saute till they are translucent.
  • Then add crushed ginger and sliced garlic and green chilies. Saute well.
  • Add turmeric powder, garam masala and chopped tomatoes and mix well. Cook until oil floats at the surface.
  •  Now add the ground paste and crabs and stir well and cook for 5 minutes.
  • Add fish stock and sufficient salt and stir well. Cover and cook for 10 minutes until the crab is cooked.
  • Add coconut milk and mix well and cook for 2 minutes. Remove from heat.
  • Transfer to a serving bowl and garnish with coriander leaves and lime wedges.
  • Serve hot.


  • 6 large crabs, cleaned
  • 200 ml fish stock
  • 1 large onion, finely sliced
  • 2 large tomatoes, finely chopped
  • 200 gram grated fresh coconut
  • 200 ml freshly ground coconut milk
  • 1-inch piece ginger, grated
  • 4 cloves garlic, sliced
  • 3 green chilies chopped
  • 4-inch piece cinnamon sticks
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 2 green cardamoms
  • 5 dry red chilies
  • 2 tablespoon coriander seeds
  • 1 teaspoon Garam masala powder
  • Salt to taste
  • 2 limes cut into wedges
  • 1 sprig curry leaves
  • A few sprigs fresh coriander
  • 2 tablespoons IDHAYAM Sesame oil

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