1. Creamy Crab Curry With Coconut Milk is a South Indian curry and so is packed full of complex flavors, a heavy dose of spice and thick gravy. Obviously, it’s one of my favorite ways to cook crab. Succulent crab meat cooked in a flavorful sauce is totally irresistible. Mouth watering and loaded with southern Indian flavors, this tastes beyond amazing.,.

INGREDIENTS
Crab-1kg
Coconut Milk-2 Cup
Tomato-1
Shallots-100Gram
Curry leaves
Green Chillies-2 (splitter)
Garlic-3 cloves
Ginger-1 inch size
Fennel seeds-1 tsp
Pepper Powder-2 Tsp
Cumin seed powder-1 Tsp
Red chilli powder-1tsp
Coriander seed powder-2 tsp
Turmeric powder- ½tsp
Salt as required
Coconut Oil-1 tbsp

Method
1. To clean the crab remove the top of the shell and clean out the insides with your fingers. Chop
the crab in half.wash with water and set aside.
2. Add a ginger and garlic into a mortar and pestle and crush it into a coarse paste and set aside.


3. Heat a medium sized wok/pan over medium heat. Add a tablespoon of coconut oil.

4. Once the oil is hot add a teaspoon of Fennel seeds, 1 tablespoon of crushed ginger garlic, curry leaves and green chillies. Sauce until its turn into aromatic.until they turn into golden brown.



6. Now Add all dried spices like, turmeric. powder, red chili powder, coriander powder, cumin seed powder and half of the black pepper powder. And saute for a minute in a low flame.

7. Now add chopped tomatoes, cook until they are soft and mushy.

8. Now add cleaned crab into the wok and add salt as required. Stir gently with a spoon.

9. Cover with a lid and cook for 10 minutes in a medium flame.


10. After 10 minutes of cooking open the lid, give a gentle stir.
11. After 10 minutes of cooking open the lid, give a gentle stir.the flame.

12. Serve hot wit rice, roti, idly, dosa or parathas.