Whole crab curry

[Recursion]

I have seen the face of God, and it is in this crab curry I just had.

I'm just reconstructing this recipe from taste memory and some knowledge of how cooking works, but you should really try it:

Sautee whole crabs in mustard oil and ghee until red; set aside.

Cook your masala* in the oil/ghee in the same pan.

Once it is cooked, add water, the crabs, and salt; simmer for an hour or until the masala-water mixture is reduced to a thick paste.

* masala: a mashed-up mix of spices (ginger, garlic, onion, cumin, coriander**, red chili, turmeric, and curry leaf -- not curry powder; never ever use curry powder for anything -- there's no one ratio, and your masala should be your ingredients to your taste)

** coriander, a.k.a. cilantro

[loli phabay]

1. remember coriander is the seeds not the leaf if i am not mistaken

It is much more pungent and adds great flavour.

[Sentath]

8. Coriander is the seeds.

They have a wonderful 'generic citrus' smell and a faintly peppery taste.

[GladRagDahl]

2. Softshell crab?

Or do I use the hardshell?

[Recursion]

3. Hardshell. Older crab.

Break it and clean it in situ.

I'm sure softshell would work, too, but that's not what I had tonight.

[GladRagDahl]

4. Thank you!

[Xyzse]

5. Nice! I am going to have to try this.

Sounds delicious.

[Tuesday Afternoon]

6. must try this.

I make a really simple crab salad that is to die for ... but, this may take its place ... will try it and let you know :hi"

[MissMillie]

7. saw a similar recipe on "The Best Thing I Ever Made"

by Curtis Stone

http://www.foodnetwork.com/recipes/curried-crab-with-coconut-and-chili-recipe/index.html