30 December 2012,22:50 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat oil in large frying pan; add in the onion, garlic, ginger with the bay leaves, coriander seeds, chilli and garam masala. Stir until onions are soft.
  • Stir in poppy seeds, almond, fresh coriander and tomato puree, bring to boil; stir in coconut cream. Simmer to low flame for about 3-5 minutes.
  • Add crabs to sauce; cover, simmer for about 20-22 minutes. Turn crabs, cover; simmer for 10 minutes or until crabs are cooked through. Serve with boiled rice.


  • 420 grams tomato puree
  • 275 grams coconut cream
  • 2 kg crabs, gently pull crab shell away from body, rinsed and drained
  • 50 ml IDHAYAM sesame oil
  • 220 grams brown onions, chopped
  • 4 cloves garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 2 bay leaves
  •  1 teaspoon coriander seeds
  • 2 tablespoons packaged ground almonds
  • 2 small fresh red chillies, chopped
  • 2 teaspoon garam masala
  • 1 tablespoon poppy seeds
  • Salt, to taste
  • 25 grams chopped fresh coriander leaves

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