Nandu masala (crab curry)

Ingredients

• 1 kg crabs, cleaned and cut in halves
• ½ cup grated coconut
• 1 tsp black pepper
• 1 tsp fennel seeds
• 1 tbsp coriander seeds
• 4 dry red chillies
• 15 shallots, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric
• 1 sprig curry leaves
• 3 tbsp oil
• Salt to taste

Method

1. Dry-roast the coconut, pepper, fennel, coriander seeds and red chillies until golden. Grind to a fine paste with water.
2. Heat oil, add curry leaves and shallots and fry until soft.
3. Add ginger-garlic paste, tomatoes and turmeric and cook until mushy.
4. Add the ground paste, salt and 1½ cups water and bring to a boil.
5. Add the crabs, cover and cook for 15–20 minutes, turning once, until the shells turn bright orange and the gravy thickens.
6. Serve with rice, and crack the claws to get at the meat.