Crab,cleaned-250 gms

Onion,sliced-1 cup( 2 small)

Green chilies,cut vertically-1 no( or to taste)

Curry leaves-2 sprigs

Tomato,chopped-1/2 cup(1 medium)

Thick coconut milk-1/4 cup

Water-as required

Salt-to taste

Oil-as required

For masla paste

Ginger-1/2 ” piece

Garlic-2 cloves

Shallots-4 to 5 nos

Kashmiri chili powder<-3/4 to 1 tbsp

Coriander powder-1.5 tsp

Turmeric powder-1/2 tsp

Black pepper powder-1/4 to 1/2 tsp

Garam masala powder-1/2 tsp

Water-as required


Grind together all the ingredients listed under ‘For masala paste’ to form a thick paste.Keep aside.

Heat oil in a pan and add onion,green chilies and curry leaves.Saute until it turns golden brown ,on a medium low flame.

Add the masala paste and cook over a medium low flame,stirring continuously, for 4 to 5 minutes or until oil separates.

Add finely chopped tomato and cook until it turns soft and oil separates.Add salt to taste.

Add crab , 1/2 cup water ( or more if required) and mix well.Cover and cook until it is done.Uncover and cook until gravy turns thick.

Add coconut milk and mix well.Cook for 4 to 5 minutes or until the gravy coats the crab pieces.

Add more curry leaves ,if desired.

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